Fans of decadent baked goods and elevated brunch menus no longer need travel to the north side. In November Nodo – Brisbane’s home of the gluten-free doughnut – opened a new cafe in Camp Hill.
“We’ve had conversations with so many people saying, ‘We’re just so glad we don’t have to travel to Newstead anymore’,” Nodo owner Kate Williams says.
The new site comes off the back of renovations at the flagship Newstead cafe earlier this year, which expanded the kitchen in order to supply baked goods to all three Nodo outlets (the third is a smaller shopfront in the CBD).
“I always thought we would open another one,” Williams says. Still, she’s wary of growing too fast. “It’s probably at capacity at the moment. We want to make sure we keep our quality really high across the three locations.
“Especially when we’re so busy, it’s challenging to make sure everyone has a really good experience … At the end of the day we really are a boutique bakery,” Williams says. “There's not a massive production – it’s all handmade.”
A new summer menu launched across all three outlets with a tighter focus on local and native produce. Nodo has switched to local suppliers for its meat and continues to source fruit and veg from the Rocklea Markets. Natives, though, can be a little harder to come by.
“Doing the menu [we thought], ‘Okay, where do we get this stuff from?’” says Rhys Crowley, Nodo’s executive chef. “[Natives are] something that [people] think are only really seen in fine dining and at dinner, and we wanted to bring that to the brunch scene.”
Highlights include the frozen summer bowl with blended Queensland mangoes, peach kombucha, Kakadu plum, wattleseed crisps and mango-macadamia granola; and a sourdough hotcake that’s a nostalgic reimagining of morning cereal with strawberry, and cornflake shards.
While the menu and dougnuts are identical across Newstead and Camp Hill, the spaces are very different. Architect Tahnee Sullivan (who designed all the stores) has maintained much of the Nodo aesthetic with concrete furnishings, modern shapes and a large glass display for the baked goods. Where it differs is the outdoor seating, counter service and a grassy area for children to play.
“I’ve got a daughter, she’s 16 months, [which makes it] hard to go to cafes,” Williams says. “Here, it’s just so easy.”
The cafe makes up part of a newly developed precinct in the Camp Hill Market Square, alongside a Naked Foods health store, Flour and Bloom, and a newly opened Jocelyn’s Provisions.
Nodo Camp Hill
Camp Hill Market Place, 25 Samuel Street, Camp Hill
(07) 3252 3595 (for orders)
Mon to Fri 7am–4pm
Sat & Sun 7am–3pm