Dust Bakery

A lot seems to have changed recently at Dust. No more breakfast on Fridays, Almond croissants (which are amazing) on Fridays only, different people. But one thing that's consistent is the good coffee, pastries and breads. Love the pistachio croissant as well but almond croissant any day is my pick. The chocolate brownie is so decadent and I get it almost every time I am here. I love the Endo loaf and foccacia and love that everything is milled and made freshly on the premises!

Dust makes everything in house including milling their own flour! You can see the mill at work through an enclosed glass area. All the breads and pastries look tempting. I enjoyed the croissants, danish with mushrooms, the brioche looking donut, palmier which is a little different with fennel. The cinnamon scrolls are also great as is their hot cross buns which is dense which is how a traditional bun should be. The almond cake with passionfruit curd was zingy & I loved the curd more then the cake. The breads have a lovely flavour & are dense in texture. Coffee is made well and made with a big smile from the friendly bariata. For lunch or dinner, there is such a huge array of dishes that would please any taste or dietary requirement. Pastas made from freshly milled flour - not often you get that! Gluten free spelt fettuccini with that nutty tasty & denser texture, paired perfectly with earthy mushrooms & sage. Or generous palm sized meatballs with ...read more

I had a lovely pizza for my birthday lunch in this delightful bakery, though that's perhaps and understatement as it was so much more than that ( and I had a glass of Prosecco so it must be licensed !) nice service and a very delicious base and toppings .

Nice, light-filled space inside the Tramsheds development, Dust offers a range of gorgeous breads plus a smattering of menu items. It was just coffee and a muffin this particular busy weekend afternoon and both were very nice.

At Dust Bakery, they’re very passionate about bread. Third generation baker, Cesare Salemi, is a staunch advocate for stone milled flour. He puts forward a compelling case for using it in his Dust Appreciation Class ($75/head). This two-hour bread eating and learning adventure takes you through the differences between roller milled and stone ground flour. Their stone ground flour is produced onsite in a handmade wooden stone mill Cesare has nicknamed Heidi. She sits next to a sifter dubbed Agatha. After producing their own flour, the Dust Bakery team gently mix, then slow-ferment using a mother culture that began in 1980 (for the rye breads) and 1999 (for the white breads), before baking their breads. The Bok wheat sourced in Emerald in Central Queensland, is turned into a wood fired bread called Village Loaf ($17/full, $9/half) which is Dust Bakery’s signature bread. More than just a bakery, Dust is also a restaurant, and the classes include a ...read more