Logan is unique – in terms of its history, its diversity and its baked goods.
There are dozens of bakeries across the city, each one offering their own special sweet and savoury treats.
However, some are just a tad more unique than others.
For example, Bake-It Bakery and Cafe in Underwood has offerings like peanut butter crumble, red bean buns and a variety of savoury doughnuts (think ‘potato mayo’ flavoured).
Much of the cafe’s offerings are Korean-inspired, all with a special Bake-It twist.
Their signature treat: chubby doughnuts.
These are house-made doughnuts filled with a whole lot of fresh cream, with flavours including strawberry, blueberry, tiramisu, lemon, pistachio, Nutella and Oreo.
It might look like too much cream upon first inspection, but to the cafe’s loyal customers, it’s the perfect amount.
Plus, new flavours are added to the mix regularly.
“It’s like a brioche-based donut, so a lot of butter and then eggs inside – it is very soft and fluffy,” bakery owner Eunji Shin said.
She said the inspiration behind the treat came from Korea.
“It was a trend to put lots of creams in the doughnuts, but it doesn’t really look like what we are actually doing now.
“I’m trying to make something similar in our own way, so we added different flavors and all different decorations.”
Ms Shin said the chubby doughnuts were popular because not many people had seen them before.
On the other side of Logan is another famous bakery, Logan Village Family Favourites Country Bakery, which set itself apart with its wide array of pies and savoury treats.
The shop is so popular that it was named the best bakery in Brisbane by Triple M and home to the best pie by Rebel FM.
Co-owner Darren Gardyne said his team’s handmade pastry set the shop apart from others.
There are rare finds like satay chicken pies, but even rarer finds like the smokey dog.
“They’re an American hot dog wrapped in pastry with cheese and bacon or sweet chilli in them as well,” he said.
“They go pretty hard.”
At Slacks Creek, Taua Leofa’s New Zealand themed Taua’s NZ Bakehouse has all sorts of baked goods reminding her of home.
But there’s one iconic treat she makes that she said just isn’t done right anywhere else.
“Afghans are our most popular,” she siad.
“I know they’re a very basic chocolate biscuit with corn flakes or Wheetbix – it depends what you want to use – but the problem is, not many people want to use real butter.
“There are no shortcuts to baking Afghans, and butter is not cheap.”
She also has New Zealand pies and other home-baked treats.
Just a few minutes away from Bake-It is Chouette Cake and Dessert, which opened about one year ago.
This bakery makes a range of innovative treats, including croissants coated and filled with Ferrero Rocher, kadayif pistachio doughnuts, and blueberry and salted caramel cheesecakes.
There’s sweet, there’s savoury, there’s even croissants in the shape of a cube.
Chouette’s signature treat is an in-store creation made by owner Julie Lee.
She calls it a ‘Moncaron’ – a combination of the words ‘monster’ and ‘macaron’.
“We invented this name due to their large size,” Ms Lee’s husband and store co-owner Bill Hwang said.
“We found many macarons out there were too sweet and people were reluctant due to their high sugar levels.
“Thus, we made it less sweet but still sweet enough for people to enjoy and made it bigger.
“It is definitely one of our best sellers.”
