After recently being voted as Queensland’s Best Bakery, The Baker’s Duck has emerged from being a hidden gem loved by foodies into a hugely popular artisan bakery that has crowds flocking to it each weekend.    

The Baker’s Duck has one of those histories that sounds like it came straight from the pages of a novel.

Located in the regional town of Toowoomba, and perched on the edge of the Scenic Rim, home to Queensland’s food bowl, the doors to the artisan bakery were first opened in 2015.

By the time current owner Isaac Moody purchased it in 2018 it was already well-loved by the surrounding community and, following significant investment into the team, facilities and product quality, word about its delicious products soon began to travel down the mountain range and into the surrounding towns.

Since then, The Baker’s Duck has evolved into something of a destination bakery and it’s now estimated more than 10,000 coffees and pastries are produced on site each week.

Executive chef Millie Dunn said she believed part of their success is because there is a genuine respect of craftsmanship at The Baker’s Duck.

“There’s also a willingness to keep refining, learning and raising the standard,” she said.

“Whether it’s investing in better ingredients, improving our processes or developing the team, there’s never really been a mindset of ‘good enough’.”

Some of The Baker’s Duck team

A large part of the bakery’s overall philosophy is centred around incorporating traditional methods and intentional ingredients into each and every item they make.

As expected, thanks to its prime location that is close to some of the finest food producers in Queensland, a lot of careful consideration goes into the ingredients used at The Baker’s Duck. Local milk and eggs are sourced from nearby farms, which are used alongside quality butter and chocolate, and seasonal produce grown using sustainable farming methods.

Although Millie admits using these quality ingredients can cost more, she said they also yield a better result.

“I think there is a difference between a good bakery and a great one. For me it starts with ingredients and the level of care behind them,” she said.

“Our croissants are made using a semi-sourdough process and include spelt flour, which gives them a deeper flavour and a subtle nuttiness.

“We focus on doing the classics exceptionally well, while also creating space for seasonal products and more creative ideas that challenge expectations a little. The classics build trust, and once you’ve earned that trust people are often willing to try something new.”

A perfect example of this philosophy in action is with their famed Strawberry Cheesecake Danish. It’s estimated one is sold every six minutes – up to 35,000 per year – and people will make a day trip to The Baker’s Duck just to buy one.

The Baker’s Duck Manager Deanne Musa said she thinks part of its overwhelming popularity is due to the fact the danish feels both familiar and special.

It’s a sentiment Millie seconded, adding she found people tended to gravitate towards the flavours and products they recognise and understand, and it’s a process she gains huge enjoyment from watching.

“The first few weeks of a new [seasonal] menu are always exciting because you never really know which products are going to connect with people. Sometimes it’s exactly what you expected and sometimes it’s a complete surprise,” she said.

However, Millie is also quick to point out that although customers can see the pastries in the cabinet, they don’t see the growth, effort, habits and teamwork happening behind the scenes that made it all possible.

It’s a vital aspect of The Baker’s Duck success, and one that she said she is incredible proud of.

“There are plenty of things behind the scenes that make me proud, but honestly, most of them have very little to do with the finished product,” she said.

“Our team is relatively young and many of our chefs are still in the early stages of their careers. One of the most rewarding parts of my role is seeing someone who once needed constant guidance become confident and capable in their own right.”

The team’s success has continued well beyond the bakery. Most notably The Baker’s Duck was named as Queensland’s Best Bakery in the All the Best 2026 small business awards.

This campaign, created and run by the Queensland Government in the lead up to Queensland Day in June, asked people from across the state to cast votes for their favourite businesses across 15 categories.

Millie said the win was a huge achievement for The Baker’s Duck team, but it is much bigger than that.

“Awards like this help put Toowoomba on the map and shine a light on what’s happening in the region as a whole,” she said.

“Recognition like this helps challenge old stereotypes and shows people that you don’t have to be in Brisbane, Melbourne or Sydney to produce exceptional food.”

Executive chef Millie Dunn

Since the win was announced The Baker’s Duck has understandably seen a surge in the number of consumers visiting the store, and Stephanie said it had been wonderful seeing so many people come through their doors to help celebrate the win with the team.

“More than anything I’m just really happy for the team,” she said.

“They’re the ones arriving at 2am or 3am every morning, and this award is recognition of all the work they put in.”

If 2026 wasn’t already a year for the books, prior to the win, The Baker’s Duck team had also announced the location for their much anticipated second bakery, which is expected to open later this year.

The new bakery, which will be located inside a historic building near the Toowoomba Railway Station, will feature a full café and expanded production kitchen along with a glass-fronted bakery where people can watch on as the pastry team shape, fill and bake products throughout the day.

More than that, it will also bring production together under the one roof.

The Baker’s Duck owner Isaac Moody said the expansion wasn’t about having a hundred locations across Australia, but about meeting the needs of their customers and team.

“When Millie and her team came to me and said they could do so much more with more space – that’s what convinced me to buy this building,” he said.

“It’s always our people who make us exceptional.”