Shop turns over new loaf
WHITFIELD is set to welcome its second new food business in a year with the opening of Woodward St Bakery.
The site, at 216 Woodward St, has been home to a general store and most recently Shed Fish and Chips.
But over the past few weeks, tradies have been on site transforming the tired shop into a working bakery which will retain a nod to its past while bringing in modern influences.
Andrew Keable and Sarah Cossa, the owners of Earlville’s Cobber’s Crust Bakery, are behind the new project.
Mr Keable said Woodward St Bakery would still stock favourites from the Ishmael Rd business including pies, pasties and sausage rolls, as well as sweet treats, but would have a bigger focus on artisan bread production.
“Cobber’s Crust Bakery has an incredible following and we wanted to create a bakery like Cairns had never seen before,” he said.
“There is a great community in Cairns who are passionate about their food and we saw the building at Whitfield and that gave us the opportunity to do something new.
“We are transforming the site into more of a funky, modern space but retaining a lot of the original character.
“There will be space to sit and enjoy a coffee. We want to cater for everyone, from the tradies who just want to grab a pie, to the locals who want to relax in a beautiful space.”
Professional Edge Hill’s Billy Gartner leased the property to Mr Keable and Ms Cossa and said there was increasing interest from locals.
“People just can’t wait for it,” he said.
“A new vet has gone in next door in the space where the butcher shop used to be, too.”
Mr Keable said a team of coffee experts would arrive in Cairns in coming days to train staff on how to make the perfect coffee.
The new bakery site was in a community he said the pair wanted to help make special.
In March this year, Nest opened just a few blocks away in McManus St.
“Central to this bakery is creating an environment to enjoy great food. We’re spending a bit of time combining the character of the old, contemporary design with a modern experience.
“Even the local tradies who are working on the project are embracing the project, finding and using old wood from a tobacco warehouse in Atherton.
“This is our chance to try artisan breads we haven’t tried before. We’ve had this plan for many years.
“We’re choosing to give this bakery a lot of Cobber’s Crust product but also a personality of its own. The experience will be very different.”
Works on the site are set to be completed in early September.