COVID-19 may have rained on Agnes Restaurant's opening plans, but that hasn't stopped the much anticipated venue from pivoting during difficult times to offer a bakery pop-up from its back door.
Located at 22 Agnes Street, Spring Hill, this new venue from esteemed Brisbane chef, Ben Williamson focuses on flour (well mostly) and a side of smoke. To give you an idea, their handy work has them selling loaves of smoked potato sourdough, basque cheesecakes, tarts, jam-filled doughnuts, pastries, condiments, booze and more.
While the pop-up plan may not have been on their radar initially, the new venture that stemmed from dire times has proven to be greatly popular with Brisbane locals. Lines usually extend up the footpath to meet the street corner so getting up early to beat the queue is always a good idea if you don't like to be disappointed.
As far as recommendations go, the smoked potato sourdough is without doubt one of our favourite sourdough experiences. Its soft interior, smoky flavour and crunchy crust is no match for a $3 loaf from your local supermarket. When it comes to sweet, the Kouign Amann (pronounced Queen-ah-mahn) are available in a number of flavours including chocolate & cream, and baked custard & almond.
You can visit Agnes Restaurant's pop-up bakery Wednesday through to Sunday, between 7am and 3pm.