It has been a dark few months for Brisbane cake, cookie and caramel tart fans, and darker still for the team behind storied baked goods dispenser Jocelyn’s Provisions. The floods that wreaked havoc across Southeast Queensland and Northern New South Wales in late-February seriously impacted the cake and bread maker’s Albion production facility, forcing Jocelyn’s Provisions to temporarily shutter operations as its headquarters was cleaned up and refitted. In true resilient form, the Jocelyn’s crew has not only worked tirelessly to bring its Albion site back online, but also took the opportunity to hone and improve upon its already sublime product range. Now, just under a week from its official reopening on Thursday June 16, the Jocelyn’s Provisions team is giving long-time fans a peek at what it has been working on.

Head chef Jack Griffin and his tip-top team of cake creators, treat testers and bread bakers have spent recent weeks undertaking a process of menu tweaking, crafting a host of new products as well as improving upon current lines. Customers can expect to nab Jocelyn’s Provision’s widely praised butter cakes, cupcakes and chocolate sour cream cakes, as well as bruleed bomboloni filled with house-made creams, chocolate and caramel, choc-dipped cannolis, new banoffee and tiramisu layer cakes, Paris-Brest, dipped Madeleines, chocolate-caramel tarts, tea cakes and traditional babka. Savoury seekers can snag gourmet pies, sausage rolls and sandwiches as before, in addition to soups paired with sourdough toasties and seasonal meals. Head baker Frederic Bossenmeyer, fresh from a holiday in France, has expanded Jocelyn’s established range of viennoiserie, sourdoughs, baguettes and dark rye with fougasse, focaccia and Roman-style pizza a taglio.

Jocelyn’s Provisions locations in Albion, Fortitude Valley, Brisbane City and Camp Hill will reopen next Thursday June 16.