Author // Chelsea Keim, Place Coorparoo
Camp Hill’s new Marketplace is now home to the European inspired - Banneton Bakery.
Serving up a range of woodfired sourdough, sandwiches, sweet treats and coffee, you can expect nothing short of delicious!
They have a range of breads and sweet goodies to choose from, which include Latvian rye, Italian focaccia, salted caramel brownies and sweet almond pretzels (yes, pretzels… drool).
We’ve caught up with the talented people behind Banneton Bakery, Eric Ramonda and Carrol Faherty, to find our their secrets to their success.
Tell us the story behind how Banneton Bakery came about.
We first opened up shop in 2009, with our first shop in Woolloongabba being a huge success. It was quickly followed by our second bakery in Ashgrove, only one month later!
We fell in love with our new Camp Hill location because of it’s open feel. The demographics really suited our style.
Originally we ran an organic sourdough bakery, dealing mainly in wholesale products.
We wanted to take the concept of using only natural and organic products, with no additives and merge it with our artisan style techniques to the streets.
What would you say is your most popular item?
Our most famous item would have to be the much loved croissant or the almond croissant. This being a popular choice accompanied with a delicious cup of coffee.
One of our most popular sourdoughs in the multigrain, which we woodfire to give it that soft centre and outside crunch.
What are your future plans for Banneton Bakery?
We have no plan to franchise the business. Being a family owned small business gives our customers and local communities the same high standards across the board along with high quality products.