Butterscotch sesame biscuit joins the Three Mills menu. Photo: Three Mills Bakery.
Local juggernaut Three Mills Bakery continues to expand throughout Canberra, with its fifth location opening in the Furzer Street precinct of Woden this week.
Tenele Conway, the marketing manager at Three Mills, explained that owner Jarrod Deaton wants the new locations around Canberra to act as community hubs and gathering places.
“Jarrod was inspired by the old traditions of communal ovens in Italian towns, where people would bring their own loaves to be baked,” said Tenele.
“We want our stores to be a more modern version of people coming together for their daily bread.”
This blueberry Danish will be available for a limited time as flavours change seasonally at Woden. Photo: Lucy Ridge.
Judging by two hectic opening days, the people of Woden are on board with this idea! Long queues moved swiftly as office workers grabbed takeaway coffees, pastries, hot pies and taglio sandwiches. Three Mills executive chef Bernd Brademann first developed this Roman-style focaccia sandwich for the city store and it quickly became a favourite. The Woden location will feature flavour combinations like bacon and eggs and chicken Caesar.
“We’re gradually revamping and improving our entire range: we’re obviously a very different business now to when it was just a couple of stores, so we want to make sure everything is still really high quality but able to be scaled up efficiently,” Bernd explained.
Focaccia ‘taglio’ sandwiches at Three Mills Woden will have fillings different from those at their other stores. Photo: Three Mills Bakery.
Examples include a new miso pepper bechamel recipe for their popular ham and cheese croissants and slight changes to some Danish shapes to speed up production. The team is also working on more savoury options across the stores.
“We’ll be making lots of seasonal changes to our products, so while the ‘vessel’ – bread or pastry base – will stay constant, we can change the toppings and flavours,” said Bernd.
“We also want to make sure we’re offering something different to our wholesale range being sold at other cafes in the area.”
One Woden-specific offering is the bialy, a Polish-style sourdough bagel. The first iteration pays homage to its European roots with caramelised onion, fior di latte cheese and a seed mix topping. A seasonal Danish also made its debut this week, topped with honey lemon cream and fresh blueberries. There’s also a new butterscotch and sesame seed biscuit, which is an absolute delight.
Sourdough ‘bialy’ is a new dish at the Three Mills Woden store. Photo: Lucy Ridge.
The Woden store is smaller than the other locations and is solely a retail space, with production occurring at the two Fyshwick locations.
The team hinted that another venue was in the works but were tight-lipped on details.
“Watch this space …”
Three Mills Bakery Woden is located at 193/35 Furzer St, Phillip. It’s open Monday to Friday from 8 am to 3 pm. Follow Three Mills Bakery on Facebook and Instagram, or visit their website.
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