With no signage to speak of other than an A4 piece of paper taped to the inside of the window, Panya Artisan Bakery is a hidden gem. The crispy-on-the-outside-soft-on-the-inside sourdough has made owner and master breadman, Ricky Fukuda, a secret celebrity among his list of distinguished clientele that includes The Fish House, Bazaar at QT Gold Coast and Blackboard Coffee, to name a few. Previously, Panya’s fresh baked wares were reserved for wholesale customers however thankfully for the dough-loving populace of the Gold Coast, Ricky now releases a limited quantity of his famous sourdough, spicy fruit loaf, croissants and selection of sweet treats including decadent chocolate croissants and semi-sourdough danishes in a myriad of delectable flavours to the public daily. Despite the lack of signage, the range never fails to sell-out.

The secret to the bread’s incredible flavour, Ricky says, is that the signature sourdough uses only natural yeast and a slow fermentation process that releases the flavour and makes it easier to digest. While some breads are loaded with eggs, sugar and other additives to create flavour, Panya’s bread contains only three ingredients – flour, natural yeast and water. Four if you count time as an ingredient – every loaf takes at least 24-hours to make. If you have your heart and tastebuds set on a fresh loaf from Panya Artisan Bakery, it is recommended you call or text your order beforehand to avoid disappointment. See our Stumble Guide for opening times.