Winter is Here at The Baker’s Duck
June in Toowoomba has a way of making its presence known.
The kind of cold that settles into your bones on the walk from the car. The kind of morning where the thought of something warm — really warm — stops being optional.
The winter menu is here, and it’s the one we look forward to all year. Expect slow fruit, spice used with intention, laminated dough that took its time, and a savoury surprise that earns its place in the cabinet.
WHAT’S IN THE CABINET THIS WINTER
This season’s menu isn’t about novelty for its own sake. It’s about flavours that make sense right now — rich, considered and built for the kind of weather Toowoomba actually delivers.
Vanilla Plié
Deceptively simple but genuinely hard to walk past.
Shattering golden pastry on the outside, cool vanilla cream tucked within. Exceptional lamination and a filling that tastes like it was made with something to prove.
Apple Turnover
This one didn’t need much reinvention. Apple and vanilla cream folded into flaky laminated pastry, dusted with icing sugar. Every layer does its job. It’s the kind of thing you order without overthinking it, then think about for the rest of the day.
Banana Chai Pain Suisse
Iykyk. This one is a unique pairing but if you love bananas you will absolutely love this slightly spiced, slightly banana-ry pastry. The inside is Chai-spiced dough baked around ripe banana and custard cream until the edges go caramel and the inside stays soft.
Rum & Raisin Custard Danish
It tastes exactly like it sounds and that’s a very good thing. Tightly coiled laminated dough, bronzed all the way through, cradling silky custard and rum-soaked raisins.
Lemon Meringue Danish
Sharp, toasted and a little bit of a show-off. The lemon curd is piped generously onto the croissant dough and topped with meringue that’s been torched until the peaks char. The tartness cuts clean through the meringue. If you’re looking for something that wakes you up, this is it.
Brown Butter Latte Scroll
Your morning coffee, re-imagined as something you can eat. Beautiful dough baked into pull-apart layers, then glazed thickly with brown butter and espresso. Cacao nibs on top for a hit of bitterness that keeps it from tipping into sweet. It goes without saying, but it pairs well with an actual coffee too.
Pear & Rhubarb Crumble Cup
Slow-cooked pear and rhubarb beneath a crumble lid, dusted with icing sugar and finished with a quenelle of cream and a fresh pansy. The fruit is properly tart. The crumble is properly buttery. The whole thing is properly good.
Sticky Maple Pecan Monkey Bread
The one people photograph before they pull it apart. Then they pull it apart. Individual rounds of enriched dough baked until fused, drenched in maple glaze, pecans pressed through every layer. The texture is soft and pull-apart in a way that is genuinely difficult to stop. Sharing is technically an option.
Hot Honey Pepperoni Focaccia Pizza
Thick focaccia, crisp-edged pepperoni, a touch of chilli honey pooling into every dimple, fresh rosemary on top. Savoury and a little spicy, with just enough sweetness to keep you on your toes. The one for people who always say they’re not here for something sweet.
WINTER DRINK SPECIALS
MADE FOR RIGHT NOW
Pears are sweeter when the cold sets in. Spice feels earned in June. The kind of richness that would be too much in December belongs easily to winter. We build the menu around that — around what’s actually good right now, in this weather, in this city. Toowoomba winters are proper winters. And we hope this menu feels like a true match.
Find us at 124 Campbell Street, Toowoomba. Open daily, 7am to 4pm.
