The duo behind a number of notable Brisbane foodie names have done it again, with Pure Bread opening its doors in early October.

Eddy Tice and Ania Kutek have made a name for themselves in the city thanks to their ventures that include Cordelia Sourdough Bakehouse, Queen Amann Bakery, NYC Bagel Deli and Superthing.

Pure Bread has joined the line-up, and was born from a fascination with sourdough.

Although the pair weren’t actively planning to open another bakery, according to InDailyQld when they were approached with the opportunity to slot in at the base of a new development in the suburb of Graceville they just couldn’t say no.

“We’re always looking for good opportunities,” Ania said.

“We didn’t necessarily have anything lined up or planned, because we also have a big wholesale part of our business, so that’s kind of taking our attention more.

“We were told that the community needs sourdough bread. Because we are focused on sourdough bread, it was just perfect.”

From the outside Pure Bread resembles a cute cafe-bakery, and while there is some seating, Ania said the set-up was a bit different.

“…a little bit more grab-and-go and everything on display,” she said to InDailyQld.

As the name suggest, the Pure Bread loaf range is centred around 72-hour long ferments. The bread baking takes place at Cordelia Sourdough Bakehouse’s kitchen and is delivered fresh daily.

“Not too many people have a chance to taste bread that’s just one, two hours old – it really tastes different,” Ania said.

“At the moment, we’re rotating the flavours, but soon we will have s system in which customers will be able to order anything they like.”

Although the majority of the baking takes place offiste, a small set-up is located out the back to help replensih stocks throughout the day.

Ania said the ideas was to to have it all baked throughout the day so that customers can have fresh out-of-the-oven, warm croissants.