Baker D. Chirico
Melbourne import drawing queues for its sourdough and bombolini.
Baker D. Chirico Brisbane
Bakery$
Almost every Friday, Saturday and Sunday that Melbourne’s Baker D. Chirico has been open since its 2024 Brisbane debut, it’s had queues out the door. Locals flock for the sourdough (made using a 25-year-old starter Chirico developed with a pair of fermented organic apples and Wholegrain Milling flour) and bombolini of course, as well as maritozzi stuffed full of fresh cream and a touch of lemon zest.
But there’s also a greater focus on savoury products, such as a roast chicken sandwich with apple celery, tarragon and a dill mayonnaise; a caprese roll with grilled zucchini; and a rosemary croissant with manchego and prosciutto cotto.
The shop itself is a striking evolution of the Carlton original’s “breadbasket” design, with a curved timber ceiling and reams of white terrazzo on the floors and a counter stacked full of product. There’s a bunch of brass-rimmed tables inside and extra seating outside lined alongside a water feature.
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Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.