Fresh is best at Pure Bread, the new Graceville bakery from the Superthing team
The crew behind some of Brisbane’s best pastry spots has expanded over the Indooroopilly bridge, opening a new carb spot on Honour Avenue. At Pure Bread, it’s all about Euro-style, long-ferment loaves, Nutella-coated babkas, lychee danishes and raspberry Basque cheesecakes – come and take a peek.
If you’ve sampled a bagel, a croissant or a loaf in Brisbane, there’s a good chance that Eddy Tice and Ania Kutek had a hand in making it.
The couple are the brains behind a string of concepts, including NYC Bagel Deli, Superthing, Cordelia Sourdough Bakehouse and Queen Amann Bakery. Between them, there’s not a carby creation they aren’t familiar with.
Last week, Eddy and Ania expanded their portfolio with the official launch of Pure Bread – a new bakery born from the pair’s fascination with sourdough, built around the philosophy of “handcrafted, slow-fermented, nothing added”.
While the group wasn’t actively looking to open another bakery, when they were approached with the opportunity to slot in at the base of a brand-new development on Honour Avenue (joining the likes of Ugly Coffee, Oli’s Banh Mi and The Reserve Cellar), the team couldn’t say no.
“We’re always looking for good opportunities,” says Ania. “We didn’t necessarily have anything lined up or planned, because we also have a big wholesale part of our business, so that’s kind of taking our attention more.
“We were told that the community needs sourdough bread. Because we are focused on sourdough bread, it was just perfect.”
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From the street, Pure Bread resembles a cute bakery and cafe hybrid. A few tables adorn the footpath, while an inside banquette offers seating for ten. Facing the banquette is a coffee counter and pastry display, while a self-serve loaf display sits near the door. Aesthetically, Pure Bread boasts a modern design scheme, with clean lines and a crisp neutral palette.
“It’s a bit of a different set-up – a little bit more grab-and-go and everything on display,” says Ania.
As the venue’s name attests, breads form the core of Pure Bread’s offering. Locals can swing through to nab a loaf, made using a 72-hour, long-ferment process the team first honed at Cordelia Sourdough Bakehouse. Several breads have been adapted from family recipes Ania learned while growing up in Poland.
The bread baking is handled at Cordelia Sourdough Bakehouse’s expansive kitchen and delivered fresh every morning. If you arrive early, you’ll be able to snag a loaf that has only been out of the oven for a short while.
Six flavours are available right now, all made using the same slow and steady process. In addition to classic sourdough, you’ll spy loaves of spelt, caramelised onion and black pepper, seeded sourdough and rye.
“Not too many people have a chance to taste bread that’s just one, two hours old – it really tastes different,” says Ania. “At the moment, we’re rotating the flavours, but soon we will have a system in which customers will be able to order anything that they like.”
Subscribe for updatesSlices of Pure Bread’s sourdough are also used as the foundation for a tight list of toasties, filled with the likes of bacon, egg and cheese, steak, bacon jam and cheese, chicken, brie and cranberry, and halloumi, avocado and eggs.
The pastry cabinet is filled to the brim with freshly baked delights, including flaky croissants, fruit-filled danishes, vanilla buns, Nutella babkas, doughnuts, raspberry Basque cheesecakes, pistachio and pear tarts, and brownies. A hot cabinet also stores golden pies and crispy sausage rolls.
Though the majority of Pure Bread’s offering is baked off-site and delivered fresh, a small bakery setup out back is employed to replenish stocks throughout the day.
“The idea is to have it all baked all throughout the day so that customers can have fresh-out-of-the-oven, warm croissants,” says Ania.
On the coffee front, Pure Bread slings brews using Five Senses beans alongside matcha and cold foam-topped beverages.
All told, Pure Bread is shaping up to be a welcome addition to Graceville. Throughout its soft opening week and over its opening weekend, Pure Bread sold out several times – a testament to the quality of the product, as well as the ethos at the heart of what Eddy and Ania do.
“It just comes down to simple ingredients,” says Ania. “We’re following the traditional long-fermentation recipes, so that brings the flavour – it’s the freshest product you can get.”
Pure Bread is now open to the public. Operating hours and contact details can be found in The Directory.
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