Newly opened Larry Bakery on Queensland’s Sunshine Coast is causing a stir in the area, and for good reason.

The bakery is the work of chefs Tally Argent and Laura Downton, who are also behind Restaurant Elsie on Magnetic Island. The duo brought on board pastry chef and friend Tyrah Brickwood  to create Larry Bakery, which has successfully fused old-school bakery charm with a bustling cafe atmosphere.

Tally told The Weekend Edition that the Easter weekend had proved to be a huge one for the Buderim-based bakery, which opened its doors in February.

“It’s been great to be honest – I think busier than we expected from the get go, which was a lot. But it has been really exciting at the same time,” she said.

On the shelves at Larry Bakery you’ll find a menu inspired by Australian classics. Think doughnuts, croissants, pain au chocolat and fruit-filled danishes that sit alongside savoury options like potato curry rolls, chicken and leek pies, and a deli sandwich range.

“[Tyrah] mixes it up a lot – I don’t think she makes any rules for herself, she just goes with it,” Tally said.

“I just don’t even know how she comes up with the things she comes up with. She is so skilled, to the point where I am just grateful to work with her and to be in business with her.”

Drawing on their collective culinary experience, which includes big name locations like The Bread Social and Three Blue Ducks, Tally said they had worked hard to create products that were both incredibly high quality while remaining accessible to customers.

“I feel there’s a conception – especially with restaurant – that quality and casual don’t go together. Like, something can’t be relaxing and also really good,” she said.

“It’s not meant to be too polished or too cool for school. Everything [at Larry] is just really high quality and really yummy.”

The work is divided behind the scenes, with Tyrah predominantly looking after the bakery side of things, although Tally said the three of them do work together a lot.

“The kitchen will make the fillings for the pies and then the bakery will make the pastry. I’ll go to them and say, ‘Oh I really want to do this’, and they’ll say, ‘can you make these fillings for a scroll?’,” she said.

“For me, as a chef, it’s cool that we can collaborate on a dish that I would have to either figure out how to make, or buy in, or however it is. That’s quite unique.”

In the few weeks since they opened their doors Larry Bakery has proven itself to be a hotspot for locals, and shows no sign of slowing down.

“The Sunny Coast community there is awesome, to be honest. We feel very held and grateful that it’s been received so well and there’s so many happy faces,” Tally said.