Agnes Bakery Has Evolved into Idle, a Bakery-Cafe Hybrid in New Farm

It’s hard to believe Agnes Bakery began as a pop-up during the height of Brisbane’s lockdowns in 2020. The team’s woodfired restaurant Agnes was about to open when a shutdown forced a pivot. Tyron Simon and Ben Williamson thought on their feet.

“I said to Ben, ‘We’ve got booze. We’ve got woodfire. We could always do a bakery?’ It was as simple as that,” Simon told Broadsheet at the time.

It was an instant hit – so much so that Simon and Williamson, along with Bianca Marchi and Frank Li, opened a permanent shopfront on James Steet in 2021. Agnes Bakery went on to became one of the city’s most beloved bakeries.

The Anyday Group is in the midst of a metamorphosis. At the start of the year, it announced ambitious plans for its next era – including closing Agnes Bakery. In June, Agnes Bakery closed its doors and the team opened Idle in New Farm a week later.

With 36 seats, Idle serves Single O coffee alongside the baked goods and breads that defined Agnes Bakery, while introducing an all-day menu and a well-stocked pantry. Head baker Mitch Suchowacki is especially excited about the new pain au chocolat, made with cross-laminated croissant dough, layered with chocolate dough “for maximum crunch and flakiness.” There’s also a tonka bean kouign-amann, a blueberry and pistachio danish and Basque cheesecake.

On the all-day menu, the Baghdad eggs are an early favourite. The fried eggs are served with labneh, smoked almond crumb, brown butter and a side of flaky flatbread made with croissant offcuts. There’s also steamed crab omelettes, house-made sourdough crumpets with crème fraîche and berry compote, and charcoal-roasted chicken later in the day.

“[With] Idle, we have really grown into something broader,” Williamson tells Broadsheet. “Having the chance to serve things like fresh salads and charcoal-roasted chicken really speaks to that evolution from what Agnes Bakery was.”

Renowned interior designer Tamsin Johnson has created a space that feels light and airy. Inside, it’s all glass, stainless steel and terrazzo. Outside, tables stretch in an L-shape around the brick building. It’s designed to encourage lingering.

“Idle feels like a really natural fit for New Farm,” Simon tells Broadsheet. “The neighbourhood has such a strong sense of community and a love for easy gathering. We wanted Idle to be a true reflection of this in a casual and thoughtful way.”

The pantry shelves are also worth browsing, stacked with house-made dips and garnishes – including gentleman’s relish and blueberry jam – alongside sardines, honey, Spanish chips, wine and spirits.

Idle
84 Merthyr Road, New Farm
3062 2346

Hours
Daily 7am–2pm

anyday.com.au/idle-venue-page
@idle.bakery