Pavement Whispers: Volume 573 September 1

Pure Bread Bakery
One of Brisbane’s leading baked-goods dispensers is expanding its portfolio this month. Pure Bread Bakery, the newest concept from Eddie Tice and Ania Kutek (NYC Bagel Deli, Superthing, Cordelia Sourdough Bakehouse), is set to open in Graceville in the coming weeks. Born from the pair’s fascination with sourdough (which they first explored at Cordelia Sourdough Bakehouse), Pure Bread is a dedicated bread bakery built around the philosophy of “handcrafted, slow-fermented, nothing added”. Every loaf takes 72 hours to make using European-style, long-fermentation sourdough techniques, with the range spanning traditional plain sourdough, olive, caramelised onion and cracked pepper, sprouted grain, seeded, spelt and rye, wholemeal emmer and spelt poolish baguettes. Alongside the loaves, guests can expect handmade sourdough croissants, freshly baked pastries, cakes, sourdough toasties and specialty coffee. The compact bakery will focus primarily on takeaway, with limited seating for those keen to linger over a coffee and a bite. Check back soon for a peek inside!

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KIOSK
A much-loved fish-and-chip shop in Wellington Point is set to score a new lease on life as a coffee-slinging pop-up. The team behind Sunsets and Ruma are transforming the former Oxley on the Bay site into KIOSK – a classic bayside kiosk serving quality caffeine from Coffee Supreme, freshly baked pastries, seafood, burgers, fish and chips, ice-cream and some yet-to-be-announced nostalgic faves. The crew is hard at work on a makeover of the space, which we’ve been told will pair warm cream and faded terracotta shades with vintage signage and hand-painted details that pay homage to the venue’s past. KIOSK will be the first stage of a broader transformation, which will establish a new multi-venue hospitality hub for Wellington Point. KIOSK’s opening date is to be announced, but you can follow along with the venue’s progress on Instagram.

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NOMAD Brisbane
NOMAD is heading north, with edition Group set to bring its acclaimed Sydney and Melbourne restaurant to Brisbane’s James Street later this year. The hospitality heavyweight has taken over the former Gerard’s space, marking its first foray into the Queensland market. Known for produce-driven cooking shaped by flame, smoke and the flavours of Spain, Morocco and the Middle East, NOMAD Brisbane will put its own spin on the established concept, with Queensland produce – particularly seafood – set to anchor a menu of lighter dishes and big flavours (NOMAD signatures including its woodfired spatchcock and ice-cream sandwich are set to make the journey north). The Gerard’s interiors will be reshaped by J.AR Office, retaining the distinctive rammed-earth walls while opening up the floor plan. The opening date is yet to be revealed, but locals can register their interest and join the booking waitlist via the restaurant’s website.

Sofia
In case you missed the news last week, Sofia, a new restaurant and wine bar from MasterChef alum Alana Lowes and chef Jack Stuart (Blume, Venner), is set to open in Red Hill this spring. The pair will be bringing an elevated yet approachable dining experience to the neighbourhood, transforming the former Olivetto’s site on Enoggera Terrace into a warm, wine-led local designed for everything from a glass and a bowl of pasta before the movies to a more serious meal. Jack and Alana will shape a modern European menu with recently appointed head chef Ryan Carlson (formerly of Agnes), favouring timeless, produce-driven cooking over passing trends, with some Stuart signatures – including his famed pig’s head sanga – potentially making a comeback. The wine list will span Australian and international drops, with a strong focus on female winemakers, while the cocktail offering will lean classic and the kitchen’s surplus produce will find new life in seasonal non-alcoholic drinks. Inside, expect a sophisticated but unbuttoned wine-bar aesthetic of tiled surfaces, banquettes, deep burgundies and terracottas.