Apr 14

Apr 14 The new Brisbane bakery and bottle shop that has everyone lining up!

What do you do if your restaurant is due to launch in the midst of a pandemic? Transform it into a pop up bakery and bottle shop! That’s precisely what Tyrone Simon and Frank Li (the minds behind uber popular restaurants Same Same and Honto) did - and the result? Stunning bakery treats so good that they sell out each day within a few hours of opening!

(Words by @foodieinheels)

Agnes Restaurant was destined to be one of the most anticipated launches of 2020. Headed by Chef Ben Williamson (ex Gerard’s Bistro), the menu’s philosophy revolved around the use of woodfire and this has also been adopted for the pop up bakery. Think “burnt” basque cheesecake, smoked potato sourdough, woodfired pizzettes, hot cross doughnuts - and my favourite, kouign amann pastries (pictured).

Alongside these glorious goodies are curated wines that Simon and Li had collected for their new restaurant (sold at bottle shop prices) and a deli selection including a wood smoked butter which, in my opinion, is a must-have with the cluster rolls.

Prices are reasonable (doughnuts $4, sourdough loaf $10, pizzettes $16) but you’ll have to rise early for any chance to tick Agnes off your list. Open from 7am, I arrived on Easter Saturday 15 minutes before opening only to join the dozen people already in line! As only one customer (max two persons if you’re together) can be in the shop due to social distancing requirements, bring your patience and expect to wait 30 to 60 plus minutes before being greeted by the lovely Agnes team inside. Baked goods are usually sold by 11am each day but wine and deli offerings tend to be available until 3pm.

Doughnuts from Agnes Bakery Brisbane.jpeg

So is it worth the time, effort and calories? A resounding yes from me. Going by the overwhelming response to date, I hope the Agnes team will somehow include a bakery into their final 3 level restaurant concept.. time will tell!