Authentic Parisian pastries are set to warm hearts at a waterfront location in the Tweed Coast, with the upcoming launch of Baked at Ancora, an anticipated picnic hotspot for pastry lovers this summer.
Greeted by wooden bar-style doors and into a pastry aroma galore, Baked offers an experience inspired by the classic French croissant and Parisian cafe culture. It blends the expertise of head baker Gavin Rudd with local restaurateur Mark Wilson to create an artisan bake house overlooking the Tweed River.
Officially opening on Wednesday 12 December, Baked is the newest addition to recently opened wedding venue Ancora. Head Baker Gavin, has spent more than 10 years training in some of the most revered baking institutes and Michelin star restaurants in the world, including in the US, UK and France. Customers can expect to see their favourite classics like pain-au-chocolat and croissants. The patisserie menu will also offer artisan breads, pastries and other daily baked goods, paired with coffee from local Tweed Heads roasters Ground Control. All can be enjoyed within a balance of brickwork, concrete and timber finish with quirky touches such as rope swing seating and a glass viewing window into the speciality “croissant room” launching in the New Year.
Complete with a state of the art Bongard bread oven shipped from France, Baked diners will be able to see the pastry chefs in action, working in a temperature-controlled room to replicate the European environment for a truly authentic product. Pastry lovers are also invited to grab a “picnic bucket” from the cafe and enjoy their baked goods in the adjoining garden. Fresh flower bunches will also be available to purchase from pop-up caravan, Flower & Water.
Situated on Wharf Street, Baked is set to attract both weekend crowds and locals alike, opening Wednesdays to Sundays from 7.00am to 1.30pm.
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