Landing Bakery
Light and bright bakery by the Riser Bread team.
Landing Bakery
Bakery$
Tom Cooney (Riser Bread) opened Landing Bakery with long-time business partner Jack Wakefield. It occupies a light and bright modern space designed by Five Mile Radius and Matthew Reynolds that features handsome pale-timber communal tables, and pigmented sand-cast and concrete furnishings (intended to reflect the red cliffs of the area).
For food, head baker Dan Smyth is producing almond croissants, pain au chocolat, morning buns and gochujang scrolls. Later in the day a clutch of sandwiches – a chicken salad, a Reuben (prepared with house-made pastrami), roasted vegetable and hummus, and a porchetta roll – come on-stream.
Like Riser, there’s a range of bread (plain or seeded sourdough, a country loaf and a focaccia) and an abbreviated selection of pantry staples on a shelf at the front door – jarred pickles, beetroot ketchup, smoked ketchup, tomato relish and bags of Fox coffee, which has also produced Landing’s house coffee blend.
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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.