Baker D Chirico: The Art of the Perfect Loaf (And a Slice of Milan in Newstead):

Some places arrive quietly; others, with a reputation that precedes them by some 1700 kilometres.

Baker D. Chirico Brisbane is the latter.

For years, it was a name spoken with love by anyone who knew Melbourne's food scene. Now, after a year of settling into its stunning Newstead flagship, it feels less like a newcomer and more like a permanent fixture in Brisbane's culinary landscape.

The space itself, designed by the acclaimed March Studio, is a study in elegant contrasts. The main cafe area is flooded with natural light from large, generous windows, illuminating a wave-like ceiling that mimics the inside of a bread basket and a floor of cool, multi-coloured Terrazzo.

To the side, through a wide, open wall, the bakery itself operates as a seamless extension of the cafe. You can see the bakers in their element, kneading dough and shaping their creations in a quiet, confident display of the craft that underpins everything here. It's this working bakery that faces the street, its window artfully screened by sculptural stacks of authentic wicker baskets, hiding the magic from the outside gaze.

Of course, you come to Baker D Chirico for the baking. Daniel Chirico’s philosophy is built on traditional techniques and biodynamic flour, and the results are lined up with military precision.

There are the iconic Bomboloni, fluffy Italian donuts filled with luscious cream, and the generous fruit tarts...

and the savoury Breakfast Filone, a perfect composition of prosciutto, rocket, and cultured butter.

But it was two of the sweeter creations that caught our eye:

A stunning Lemon meringue tarte with a crisp base and citrus curd, topped with torched meringue and finished with lime zest, thyme, and gold leaf,

And a Brioche Maritozzi, a cloud of fresh cream and silky lemon curd, studded with fresh strawberries.

We think we made the right choice!

Baker D Chirico: The Insider Tip:

The glossy red tables inside are beautiful, but on a busy morning, you’ll be sitting next to the queue. The real move is to grab one of the tables outside in the piazza. It’s the perfect spot to catch the morning sun with your coffee and pastry, away from the hustle.

Our Final Say:

A year in, Baker D. Chirico has more than lived up to its reputation. It’s a world-class space that has found its rhythm, a place that understands the simple, profound joy of a perfect loaf of bread or a beautifully made pastry. It’s not just a bakery; it’s a celebration of the craft, and a new Brisbane essential.

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