It’s almost ready to open its doors… And today we can give you a taste…
Husk Bakery has put down roots in Fyshwick and bringing back a ’70s classic – the cob.
Canberra, are you ready for a cob revival? Because Husk Bakery—the local brand that went from farmer’s market to delivery truck—has opened a large dine-in shopfront, and the menu is specialising in cobs.
What is a cob some of you might ask? It is a large bread roll, hollowed out and filled with all good things. Big in the ’70s, the cob has withstood the test of time at many a family get-together because, well, you know, what is better than toasty bread filled with deliciousness?
In the case of Husk, picture the Big Breakfast Cob, filled with eggs any way you want them, sauteéd mushrooms, a hash brown, bacon, and house-made baked beans. A vegetarian version crams a portobello mushroom into the cob with eggs, beans and avocado. But a more traditional take is the spinach, ricotta and roast pumpkin cob or the indulgent cheese and bacon cob.
Owner Aaron Clark, who brought countless Canberrans carbohydrate delight during the first lockdown last year with his Mr Whippy style bakery van (think sourdough instead of soft serve) is going even further into cob territory with this new venture. His Chicken Kiev cob is overloaded with garlic and butter with crispy chicken strips to dip into the bread. When winter comes, his cobs will be loaded with soups and curries.
“Cobs are nostalgic and comforting. Anything tastes better in a cob to be honest,” he said.
But his new headquarters in Fyshwick, located opposite the back entrance to the Canberra Outlet Centre and hard to miss due to the enormous yellow frontage, also go well beyond cobs.
Aaron has hired head chef Thomas Easow, who has forged a career in international luxury hotels including the Taj Group in India, the Burj Arab in Dubai and the Hyatt in Canberra. Thomas has created a menu that would be more at home in a gastropub than a bakery, plating up substantial dishes including a salt and pepper squid salad with Persian fetta and roasted vegetables, a Korean chicken salad with spicy lollipop chicken with kimchi mayo and yuzu dressing, and a twice-cooked lamb backstrap with a prune, apricot and walnut salad with pomegranate molasses.
Meanwhile, Aaron’s head baker Hadi Solihin, who has also worked in Indonesia, Dubai and more recently the Sheraton Mirage in Port Douglas and the Star Casino in Sydney, will be pumping out some delicious sweet morsels including an array of macarons, Portuguese tarts, and bakery treats which will surely win a dedicated following (we tried some of the lemon and crème brulée macarons in the interests of journalistic research and truly they are just beyond…).
Coffee is pumping (a Seven Mile Leaf and Berry Blend) while fresh-squeezed juices, and fresh sandwiches made daily, supplement the array of pies and sausage rolls on which Husk has built its fan base.
It’s been a big leap of faith for Aaron to open such a huge venture, after renting space to bake before setting off in his delivery truck each day for most of the past year. And yet he and his team are pumping out the food for customers.
While COVID restrictions will mean under 20 customers will be able to dine in in the short term, Aaron will eventually have space for 40 to dine in and 50 to eat outside.
Having grown up helping out in his parent’s pub in Melbourne, Aaron wants to serve substantial meals that fill up his customers.
“I want people to get value for money and to walk away feeling full. I would rather that they couldn’t finish what is on their plate than to leave with room for more,” he said.
And given the huge menu, and vast array of cabinet items that will be on display each day, it is an unlikely proposition. After all, who can stop eating a cob once they’ve started?
What: Husk Bakery
Where: 1/21 Iron Knob Street Fyshwick
When: Wednesday to Sunday 7.30 am-3.30 pm