Bella & Tortie

Bella & Tortie Brisbane small batch artisan bakery creating Canelés, Cakes and Contemporary Bakes

Full menu available Friday - Sunday September (how already?? ) 4th - 6th
03/09/2026

Full menu available Friday - Sunday September (how already?? ) 4th - 6th

This week’s highlights!Caramelised onion + millennium Gouda quiche with Jerusalem artichoke crisps.The Gouda is sourced ...
03/09/2026

This week’s highlights!

Caramelised onion + millennium Gouda quiche with Jerusalem artichoke crisps.

The Gouda is sourced from Pierre + Steph Le Fromage Yard (thank you old market friends!) and has been aged for 1000 days which brings out these caramel and nutty notes.

Mandarin olive oil cake with tangy cream, pinenuts, blood orange marmalade to bring a bit of zingy brightness and lightly macerated mandarin segments in an orange blossom + cardamom syrup.

Tres Leches

Espresso three milk soaked sponge, banana jam, mascarpone + salted chocolate hazelnut crunch

The espresso balances out the banana, which has more caramel notes than ripe banana banana flavour. Combined with the tiramisu style mascarpone and salty chocolatey nutty crumble it is incredibly moreish.

Even if you don’t love banana flavoured things (like me!) I am confident you will like this one!

Lamb barbacoa + mole pie with Jalapeno, onion and coriander fresh salsa returns

Caramel, chocolate and roasted hazelnut slice also returns!

What else is there to say?

Hot weather = fresh sandwich = no toasties!

Sesame focaccia, aioli, basil pinenut pesto, Salumi Australia mortadella + salami, provolone cheese, pickled onion, rocket

Raspberry + White chocolate Choux

Packed full of raspberry gel, fresh raspberry, vanilla mascarpone + white chocolate mousse

Another vegetarian quiche option

Swiss brown mushroom caps + Comte cheese.

Chamomile + orange blossom canele (see following menu for all flavours)

GF tiramisu basque cheesecake

Russian honey cake 💫

GF saffron basque cheesecake with blood orange caramel pour over

Yuzu meringue tarts

Vanilla almond tart shell, yuzu custard, yuzu curd, torched meringue

Blackforest tarts too!

Full menu to follow

End of Winter | Kitchen activities | Thanks for all the visits 🫶
01/09/2026

End of Winter | Kitchen activities | Thanks for all the visits 🫶

End of Winter menu available this Friday 28th August - Sunday 30th August 💫
27/08/2026

End of Winter menu available this Friday 28th August - Sunday 30th August 💫

This week’s highlightsCalamansi tart The sour tart fruit similar to a mix of lime, lemon and mandarin.Baked calamansi cu...
27/08/2026

This week’s highlights

Calamansi tart
The sour tart fruit similar to a mix of lime, lemon and mandarin.
Baked calamansi custard, white chocolate cream, calamansi curd

Quite possibly the most delicious basque we have created!

GF saffron and vanilla infused basque cheesecake with a blood orange caramel pour over.

The saffron creates a floral, almost honey like flavour and a beautiful hue to the cheesecake. The blood orange caramel adds a bright and bitter acidity that complements the cheesecake so well!

Must try this one 💫

Lasagne pie returns for the End of August / Winter menu

Canele highlights - jasmine tea, vanilla + cognac

Also oolong tea, vanilla and calvados. The oolong is a phoenix mountain tea with orchid blossoms and fruity/honey notes. Calvados is a French apple brandy which further heightens these flavours.

All tea sources from Tea Specialist, Kym Cooper

Quince, salted caramel and white chocolate Choux.

It’s prime quince season right now and the ones we received this week are just stunning.

Don’t miss out on this one! The combination of flavours and textures is incredible.

S’mores tarts are back!
This time we have paired them with a chocolate almond sucree tart shell for a triple chocolate hit.

Baked chocolate mousse, miso caramel, milk chocolate ganache and torched meringue

Strawberry + rhubarb vanilla tres leches returns

But this@time we have paired it with a spiced hazelnut crumb

Espresso caneles

With espresso caramel.

Espresso sourced from Almanac Coffee Roasters

Korean corn cheese toastie with gochu-nara dip

Classic tiramisu cups

Last wintery custardy treat!

Spiced apple pies with vanilla bean creme anglaise

Toffee. Crullers. Filled with vanilla cremeux 🫶

I’m not sure what it is that makes the lasagne pie so popular?Is it the rich tomato heavy ragu, slow cooked and develope...
26/08/2026

I’m not sure what it is that makes the lasagne pie so popular?

Is it the rich tomato heavy ragu, slow cooked and developed for hours? The allium infused bechamel? The blend of Parmesan and vintage cheese? Or the sheer scarcity

Either way, it’s a mover.

Lasagne pie popping up again this week for the End of Winter menu 💫

This week’s specials 🫶Tiramisu tres leches featuring Almanac Coffee Roasters This week’s Choux specialAlmond praline, or...
20/08/2026

This week’s specials 🫶

Tiramisu tres leches featuring Almanac Coffee Roasters

This week’s Choux special

Almond praline, orange olive oil cake, blood orange marmalade, vanilla mascarpone

Vegetarian toastie
Makrut lime aioli, roast eggplant + pumpkin, provolone cheese, red curry sauce (a little spicy!)

Spiced caramel apple tart returns!

Salted Caramel, ginger treacle cake, spiced caramel apple compote, vanilla cremeux, caramel cream, shortbread filled with caramel!

Jasmine, vanilla + cognac canele

Calamansi olive oil cake with calamansi curd, tangy cream and black sesame crumb.

Calamansi is a sour citrus fruit, like a cross between a lime, lemon and mandarin. We’ve used the zest and juice in the cake and curd.

Chocolate, pecan and espresso tart

Maple pecan pie, espresso caramel, milk chocolate ganache, spiced pecan, espresso cream

Filipino adobo pork pie
Slow braised pork shoulder in a rich adobo sauce flavoured with Pep black pepper. Comes with a side of achara - a Filipino pickle of green papaya, red capsicum, carrot, onion, pineapple and aromats.

A little salty and tangy, this pie is best eaten straight from the oven before the sauce gets absorbed into the pastry (hence no cross section as I had left it too long to photograph 🙇🏻‍♀️)

Let me know in the comments if you would prefer it frozen to bake at home or baked from the hot box so we can try and get our numbers right 🙏🏼

Banana, pandan and spiced rum canele

All natural, no pandan essence.

Subtle, balanced flavour with the fragrant, vanilla-y, grassy flavour of pandan and sweet, roasted banana notes

Hojicha, Milo and milk chocolate cookies are back

Quiches are back! See following menu for full details

GF chamomile, orange blossom and burnt honey cheesecake

Carrot + pecan cake with cream cheese icing and spiced pecans

Iced Vovo’s

Classic French butter shortbread lined with white chocolate, housemade raspberry marshmallow, raspberry gel, desiccated coconut. As big as your face!

Fullest menuuuu this week! Lots of new, bringing back old classics 💫💫
20/08/2026

Fullest menuuuu this week! Lots of new, bringing back old classics 💫💫

16/08/2026

Thank you for visiting over the weekend and for trying all our new products like this chamomile, orange blossom + burnt honey basque cheesecake 🤎

Full menu available this weekend Friday August 14th - Sunday August 16th
13/08/2026

Full menu available this weekend Friday August 14th - Sunday August 16th

This week’s specials!Chamomile + orange blossom basque cheesecake w/ burnt honey pour over.Floral, chamomile notes first...
13/08/2026

This week’s specials!

Chamomile + orange blossom basque cheesecake w/ burnt honey pour over.

Floral, chamomile notes first followed by an orange blossom end note. Use the burnt 𝑩𝒆𝒆 𝑶𝒏𝒆 𝑻𝒉𝒊𝒓𝒅 honey to break through the richness

Fresh focaccia sandwich special
Brisbane Butcher porchetta with a pineapple, fennel, radicchio and red onion slaw. It’s tangy, bitter, slightly sweet and heavily savoury from the porchetta. Fresh, crispy and balanced.

Choux special

Salted caramel, poached quince, white chocolate + parsnip namelaka. Namelaka is a smooth chocolate based filling. We’ve paired ours with parsnip which adds an earthiness and savoury note that cuts through all the sweet. Final weeks for this one

The fan favourite tres leches returns!

Roasted corn + blueberry

Corn infused three milk soak, tangy cream, malt cornflake crunch, blueberry

Blood orange marmalade, dark chocolate and vanilla custard brulee tarts

Pulled Lamb barbacoa pie w/ Jalapeno, onion and coriander salsa

All made in house. A mix of ancho, guajillo and mulato chillies add a deep flavour more than heat. The pie has a warmth to it with no real spice. We also add a house made mole which balances the richness of the lamb and pastry.

Genmaicha, malt and caramelised white chocolate cookies

💫

Toasted cheese with Punjabi butter sauce.

We brush the focaccia with a garlic butter to mimic the cheesy naan vibes

Saffron + blood orange canele

Final week for the best wintery dessert!

Our take on sticky date puddings (minus the dates)

Ginger treacle Bundts with creme anglaise and salted caramel. Warm everything in the microwave for the ultimate comfort dessert.

Blackforest by the slice because individual minis broke the kitchen last time.

Same cake. Same deliciousness 🖤

Thank you for visiting the bakery over the weekend, it was definitely a busy little one!We love creating these menus for...
10/08/2026

Thank you for visiting the bakery over the weekend, it was definitely a busy little one!

We love creating these menus for you, a mix of familiar comforts and exciting new flavour combinations.

Planning this weeks menu - some of these items will return, any guesses (hopes) of which ones?

Address

12/244-256 Stafford Road
Brisbane, QLD
4053

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