Wildflour Kingston already a sell-out success

Posted on 5 November, 2020

Residents of Kingston are being particularly spoiled this year with the opening of the Eyre Street Market.

Not only do they have a fairly impressive new Supabarn and a raft of new eateries, but they have their very own premier bakery in Wildflour.

The flagship Wildflour opened more than a year ago in Fyshwick, and in that time has cemented itself as a superior local source of baked goods.

While the new Kingston offshoot is not doing a sit-down menu like in Fyshwick, its opening last week has seen a steady stream of customers lining up for bread, patisserie treats, fresh sandwiches, and a heady array of pies, sausage rolls, filled croissants and croque monsieurs.

Own Michael Rose has been blown away by the traffic and said there have already been a few instances where the team has had to do a second bake to stock up for the rest of the day after selling out early on.

“I guess my message for customers is to get in early!” he said.

The new bakery has a beautiful fit out and has managed to squeeze in some compact tables for those who want to eat their beef brisket pie while it is still steaming hot—while also enjoying a fresh brew poured by the ONA-trained baristas as coffee is supplied by Mick’s long-time business partner Sasa “The Coffee Man” Sestic.

A large floral mural on one wall contrasts with the aesthetically pleasing display of Danishes and sweet croissants at the counter which are lovingly prepared in the wee hours by the team at the main kitchen in Fyshwick led by French chef Romain Remy. But for added indulgence, the team has been joined by chocolatier Bertrand Jourdain, formerly of Kokoartisan.

Bertrand makes all the chocolate from scratch before incorporating it into the sweet treats—and really it takes the chocolate croissants to a whole new level.

While 2020 may not seem the year to invest in a new business, Michael figured Canberra’s love affair with superior carbs would sustain a second inner-south Wildflour.

He thought the Kingston store would enable more people to access good bread, baked fresh that day, and perhaps also a quick lunch that is a step above fast food.

And the queues since opening suggest it was a good business decision.