Regulars at some of the weekend markets may already be familiar with Troy’s delightfully crisp-on-the-outside-fluffy-on-the-inside creations. The former Melbourne baker put his love of sourdough on hold temporarily to pursue other career pathways but always kept baking as a side hustle. For the last few years, Troy has been popping up at The Village Markets as well as the Palm Beach Farmer’s Markets on weekends but has taken the plunge to open a shopfront in Currumbin Valley. The hole-in-the-wall space is tucked away in a complex on Currumbin Creek Road and keeps things refreshingly simple with two kinds of sourdough – regular and olive – alongside a small selection of sourdough cookies in flavours such as coconut, milk chocolate and vanilla alongside white chocolate, macadamia and peanut. To avoid wastage, Troy makes everything in small batches so once they’re sold for the day – that’s it, no restocks, no second chances – so best get in early!

The sourdough is slowly fermented using sustainable and organic flour. The whole process takes between 18 and 24-hours, which Troy says makes all the difference. Even the cookies are made using a sourdough starter for that perfect balance of tang and sweetness. Currumbin Bakehouse boats a minimalist approach tailored to grab-and-go however, word on the street is that there is a coffee shop opening next door in coming weeks so you’ll soon be able to nab a park out the front and enjoy a coffee and a cookie.

For opening times, take a peek at our Stumble Guide.