The treat that sells every six minutes at ‘Queensland’s best bakery’

Toowoomba bakery The Baker’s Duck is officially the best bakery in Queensland, having been crowned at the recent Qld Day All the Best 2026 small business awards.

Their signature pastry – a Strawberry Cheesecake Danish – sells at a rate of one every six minutes, and that’s just one of the incredible treats available at the beloved small business.

After 11 years of operation, executive chef Millie Dunn told nine.com.au the best bakery title is a “huge achievement” for the business.

“But I think it’s bigger than just The Bakers Duck. Awards like this help put Toowoomba on the map and shine a light on what’s happening in the region as a whole,” she added.

“The more people who visit Toowoomba, the more it benefits not just us, but the wider hospitality, tourism and small business community.”

Dunn feels regional areas can often be underestimated when it comes to food.

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“There’s a perception that the best food experiences only come out of major cities, but that hasn’t been my experience,” she said.

“I’ve spent my career working in regional areas and some of the best food, hospitality and talent I’ve seen has come from regional communities.

“Toowoomba has a really exciting food scene that continues to grow, with a lot of passionate people creating genuinely great experiences.

“Hopefully it encourages more people to come and discover not just The Bakers Duck, but everything else the region has to offer as well.”

The Baker’s Duck’s general marketing manager Stephanie Cluff told nine.com.au they sell 35,000 Strawberry Cheesecake Danishes each year.

“It’s a semi-sourdough pastry and a not-overly-sweet cheesecake, and then on top there are fresh strawberries,” she said.

One of these $11.50 treats and a skim cappuccino is the highlight of many a Toowoomba local’s day – not to mention those travelling through the Queensland town on their way to and from work.

The bakery’s top-selling coffee is a flat white, closely followed by cappuccino, at $6.50 each. The Baker’s Duck sells 83,000 coffees each year, made with locally-roasted beans Six Of One.

Dunn works closely with head chef Jaidan Neilson to create the bakery’s permanent and seasonal menu, which currently includes a Cinnamon Morning Bun, Nutella Twice-Baked Croissants, Apple and Cinnamon Scrolls and several bread products – plus savoury items.

“We have a Ham and Cheese Croissant, Beef Sausage Roll, Pork and Apple Sausage Roll, a Chunky Steak Pie, and we’ve got quiches as well.”

The bakery’s seasonal winter menu includes a Pear and Rhubarb Crumble Pop, Sticky Pecan Monkey Bread, a Rum and Raisin Custard Danish, and Brown Butter Latte Scroll.

“Most people see the ingredients and the finished product, but they don’t see everything that has to happen in between,” Dunn said.

“Yes, there is the technical side, the years of training, the precision, the multi-day processes and the skill required to consistently produce quality bread and pastry.

“But what I think people underestimate is the amount of planning, organisation and teamwork that sits behind every product we sell.

“Making a croissant isn’t just about flour, butter and technique. It’s about forecasting demand, planning production, scheduling staff, training team members, maintaining equipment, managing costs, ordering ingredients and creating systems that allow the same product to be produced consistently day after day.

“Every decision affects another part of the operation.

“The magic people see in the cabinet is supported by a huge amount of work that most customers never see. That’s not a complaint, it’s just the reality of producing quality food consistently.

“The creativity is the fun part, but it’s the systems, planning and people behind it that make it possible.”

She said everything currently on the menu “took an exceptionally long time to get right”.

“Most of the products we create now are built on techniques and knowledge we’ve developed over many years,” she said.

“A good example is our custard danishes. We freeze our custard in portions before placing it into the pastry, and getting that right took a lot of refinement.

“There needs to be enough custard to create a balanced product, but not so much that it bursts during baking.

“The custard and the pastry also need to bake at the same rate, so you end up with a fully-baked croissant and a perfectly-set custard at exactly the same time. It sounds simple, but there are a lot of variables involved.”

The Baker’s Duck is about to open a second location in Toowoomba, about one kilometre away from the original.

“You can almost see it from the existing store, but it’ll be on the other side of the train line. We’re excited about that,” Cluff said.

Dunn said some of the most underrated products on the store’s menu are the classics, including plain croissants and pain au chocolat.

“It’s natural for people to be drawn to the seasonal specials or the more elaborate pastries in the cabinet, but I think there’s something special about the products that have nowhere to hide,” she said.

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“A plain croissant is one of the purest expressions of a bakery’s craft. There’s no filling, glaze or garnish to distract from the quality of the pastry itself.”

One thing she has noticed about Toowoomba customers is they “value consistency”.

“People like knowing they can come in and find their favourite loaf or pastry,” she said.

“There’s a comfort in that familiarity, and I think that’s something regional communities often appreciate.”

Her personal favourite on the current seasonal winter menu is their Poached Jasmine Pear & Almond Tart.

“It’s very much the kind of pastry I enjoy, seasonal, balanced and ingredient-driven. The fact that customers are loving it as well is a nice bonus.”