Jocelyn’s Provisions has established a nationwide reputation for its fine cakes, bread, pastries and provisions. Baked fresh using the finest ingredients and traditional recipes, the hand-made products proudly retain an old world charm. The store’s pastry chefs can be found creating signature products in a commercial kitchen, with freshly baked cakes and pastries, all packaged items, biscuits, chocolates, nougat, panforte and preserves, to name a few, are made in the in-house kitchen and packaged in-store.
The bread bakery is located next door to the Albion store’s kitchen. Provisions’ Head Bread baker, lives and breathes bread, using only quality grains to create sourdoughs, baguettes, ciabatta and seeded loaves, among others. Each type is an exceptional example of its variety: the sourdough has a thick crust and a distinct tang; baguettes are crisp – not flaky – with an elastic crumb; and ciabattas have a moist crumb and chewy crust.
After her time as a revered restaurant food critic writing for the likes of The Courier-Mail, Gourmet Traveller, and Delicious Magazine, Lizzie Loel is a Brisbane culinary icon. After 20 years of reviewing Brisbane’s best, worst and everything in between, Lizzie is putting her silver tongue to the taste test, returning to her first love of cooking and serving fine fare. A stakeholder in Brisbane bakery Jocelyn’s Provisions, Lizzie recently opened new takeaway and catering business Short Order in Newstead. Lizzie brings more than 30 years of knowledge and experience to her businesses, having received culinary training in Europe, running two catering businesses in the past, and writing for numerous prestigious publications. She warmly reflects on her career as a full-time food critic but notes that “after 20 years on the outskirts, I’d prefer to be in it these days”.
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