The popular Brisbane Pop-up for Baker D. Chirico announced today the hugely anticipated launch of their Easter Special Hot Cross Buns.

“People go crazy for them,” says Allona Goren, baker Daniel Chirico’s partner. “In our Melbourne Stores, we are known to clock records on the Thursday before Good Friday, selling anywhere between three and four thousand of them… We are excited to bring this same taste & hype to our Brisbane pop up!”

Soft and sweet, sourdough that is mixed with Australian sultanas, orange purée and a custom spice mix. Then baked, glazed and crossed with a white icing

Grab them by the unit or by the dozen. Trays of half a dozen buns are conveniently pre-packaged in thei signature Baker D.Chirico checkered bags. Ready for you to take home & enjoy with your loved ones.

Opening Hours:

Good Friday 29th : 7:30am – sold out
Saturday 30th : 8am – sold out

Located at the Long Island Piazza Pop-Up | 18 Longland Street, Newstead

Published earlier this year, the prestigious publication elevated Brisbane to its annual travel list for its “food, art and vertiginous views”, declaring it “a city gearing up for its Olympic moment”.

The global honour comes hot on the heels of TIME Magazine including Brisbane among its World’s Greatest Places of 2023, Fortitude Valley restaurant Agnes Restaurant crowned Gourmet Traveller‘s 2023 Restaurant of the Year and The Calile Hotel ranking 12th in The World’s 50 Best Hotels awards.

Lord Mayor Adrian Schrinner said making The New York Times’ 52 Places to Go in 2024 was the latest in a string of accolades for Brisbane.

“Our time has come. The world is recognising that Brisbane keeps getting better and this latest accolade from The New York Times is further proof,” Cr Schrinner said.

“Last year, both TIME Magazine and travel bible Frommer’s recognised Brisbane as a must-do destination in addition to the awards we won for having Australia’s best restaurant and hotel.

“Between our sub-tropical climate, world-class lifestyle precincts like Howard Smith Wharves and enviable access to natural assets, including Moreton Island, visitors from across the globe are discovering that Brisbane is an incredibly attractive place to be.

“Our relaxed outdoor lifestyle, clean and green suburbs and vibrant economy have also made us the fastest growing capital city in Australia with huge numbers of people from southern states eager to call Brisbane home.

“All this success is no accident and I’m confident our emergence as a must-do destination and great place to live will boost local business, create jobs and help make Brisbane even better.”

The New York Times reported a groundswell of excitement and revitalisation as Brisbane prepares to host the 2032 Olympic and Paralympic Games, drawing attention to the world-class $3.6B Queen’s Wharf Brisbane precinct and its 250m-long Sky Deck with bars and restaurants overlooking the Brisbane River.

In further admiration of Brisbane’s sky-high aspirations, the article enthusiastically reviewed Brisbane Powerhouse’s Vertigo restaurant – a vertical dining experience four stories high – as well as the cultural hub’s annual celebration of queer arts and artists, Melt Open.

Brisbane’s booming dining and leisure scene again drew deserved focus, praising the skilled chefs at Agnes Restaurant, spotlighting The Calile Hotel as “an oasis in the middle of the city” and previewing Queen’s Wharf Brisbane’s four new hotels including The Star Grand which is due to open later this year. 

The striking scandi-chic restaurant from the owners of Paddington hotspot NOTA, Launches brand new Breakfast Menu.

It’s not often that we get to saunter into one of Brisbane’s best restaurants for an early morning feed, but that is exactly what we plan on doing over at Allonda, which has just launched a brand-new breakfast service. The chic Newstead restaurant has expanded its offering with a modern-European-inspired take on some classic day starters, available from Tuesday to Saturday between 7:00–10:30 am.

The menu is headlined by Allonda’s take on the Dutch baby (a large German-style pancake that looks a bit like a Yorkshire pudding), which is available three ways – with Turkish eggs, garlic yoghurt and paprika butter, with smoked salmon, poached eggs and hollandaise, or with bacon and scrambled eggs. Other options include a piadina with cavolo nero, asiago and prosciutto, a charred B.L.A.T., a breakfast bowl boasting Gilly’s leg ham, a soft-boiled egg, beets, greens and pickles, and wild mushrooms on toast.

The eatery is also pouring cups of specialty coffee from Bellissimo and cold-pressed juice from HRVST ST. Though walk-ins are welcome, those wanting to guarantee themselves a table for brekkie can make a booking via Allonda’s website.