Bella & Tortie

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

Full menu available this Friday - Sunday 🥀
22/10/2026

Full menu available this Friday - Sunday 🥀

This week’s highlightsCalamansi, white chocolate, miso caramel + miso sesame crumb ChouxBeesting tartBaked custard, salt...
22/10/2026

This week’s highlights

Calamansi, white chocolate, miso caramel + miso sesame crumb Choux

Beesting tart

Baked custard, salted caramel, honey almond crumb, tangy cream.

The custard and caramel tastes like a creme caramel. Then the honey almond flavour comes through giving Beesting.
The tangy cream rounds it out, stops it from becoming too sweet and adds a bit of complexity.

Ginger crinkle cookies are back - by the bag.

Kimcheese pork pie.

Slow cooked freerange pork shoulder, maple bacon , kimchi, garlic and cheese

Strawberry long John’s are around for another week before a break

Everyone’s favourite tres leches, the most popular one we’ve done (although Linzer last week was hot on its heels)

Espresso, banana, mascarpone + chocolate hazelnut crumb

Caramel slice + chocolate + hazelnut.

We ran out of this unexpectedly early last week so made more 🤎

Punjabi butter paneer + aloo gobi pie (one for the vego’s - but so tasty)

Ginger treacle cakes with cream cheese icing + salted caramel

Gloomy weather calls for toasties

Vego option - toasted cheese + vodka sauce

Reuben - Wagyu pastrami, pickles, sauerkraut, Russian dressing + Swiss cheese

The trials and journey of our tres leches. So interesting to see how the cake (and photography) has improved/changed/tra...
19/10/2026

The trials and journey of our tres leches. So interesting to see how the cake (and photography) has improved/changed/transformed in the last couple of years.

What began as trials for the corn and simple dulce de leche versions in 2024 hit peak interest with the tiramisu tres leches and has been a constant on the menu allowing us to be creative with flavours, textures and layers.

There will always be a tres on the menu.

What’s been your favourite?

This weeks full menu available Friday - Sunday October 16th - 18th 🥀
15/10/2026

This weeks full menu available Friday - Sunday October 16th - 18th 🥀

This week’s highlights 💫GF chocolate orange bar cakesChocolate, orange + almond flourless cake. Dark chocolate + orange ...
15/10/2026

This week’s highlights 💫

GF chocolate orange bar cakes

Chocolate, orange + almond flourless cake. Dark chocolate + orange cremeux. Macerated blood orange segments. Honey almond nougatine.

Raspberry Linzer tres leches

It looks deceptively simple but it is so comforting and delicious.

Vanilla sponge soaked in vanilla three milk soak. Raspberry gel, tangy cream, cinnamon hazelnut crumb.

Linzer refers to the traditional flavours of the Linzer torte from Linz, Austria. It is traditionally a cinnamon hazelnut pastry filled with raspberry jam. This is Linzer torte tres lechified 🤎❤️

Vegetarian Punjabi pie.

Butter paneer (cheese) with aloo gobi - spiced cauliflower + potato. Flavourful, mildly spicy - so yum.

Hazelnut milk chocolate Choux

It’s giving….Ferrero rocher.

Choux au Craquelin, hazelnut praline, milk chocolate cremeux, toasted hazelnuts, hazelnut cremeux, cocoa

White chocolate + macadamia cookies

With brown butter, smoked sea salt + Valrhona dulcey chocolate to the top

Pecan, banana jam + dark chocolate tart

Chocolate almond tart shell, maple pecan pie, banana jam, dark chocolate ganache, tangy cream, spiced pecans

Strawberry long john’s.

What more can I say?

Caramel slice, dark chocolate, roasted hazelnuts

Thicccccck

Italian deli focaccia returns!

Full menu to follow

It’s giving strawberry 🍓 Last Sunday we reached peak bomboloni. Asignificant adjustment to our flour ratio resulted in t...
14/10/2026

It’s giving strawberry 🍓

Last Sunday we reached peak bomboloni. Asignificant adjustment to our flour ratio resulted in the fluffiest, lightest and softest bomboloni we’ve ever made.

As many missed out on the strawberry long john’s the first time we made them, we are bringing them back this week, better than ever.

Long bomboloni doughnut with a hint of orange, strawberry rhubarb compote, vanilla mascarpone cream, strawberry gel, fresh strawberry, lemon balm.

It’s familiar, nostalgic and the little comfort we all need right now 🫶

Full menu available this Friday - Sunday October 9-11th
08/10/2026

Full menu available this Friday - Sunday October 9-11th

This week’s highlightsI FINALLY GET THE MONT BLANC 🏔️ 🍊 As a pastry chef, I’ve always associated Mont Blanc with chestnu...
08/10/2026

This week’s highlights

I FINALLY GET THE MONT BLANC 🏔️ 🍊

As a pastry chef, I’ve always associated Mont Blanc with chestnut. I was a little confused seeing it as a filter coffee with orange or other aromats.

However - after seeing enough around and a couple of staff members loving on Good Measure - I decided to tres lechify their version for our own hot take on it.

And I was not expecting it to be so unbelievably delicious 🫨

Vanilla + Orange sponge, infused with Almanac Coffee Roasters espresso three milk soak, orange tangy cream and a cinnamon hazelnut crumb.

Sounds so simple but so heartbreakingly yum 💔

Lamington bomboloni

The best of both worlds.

Light bomboloni doughnut, dunked in a thick chocolate glaze, filled with Blackforest jam (cherry, raspberry + blackberry) and vanilla mascarpone cream and sprinkled with coconut

Swedish skagenrora fresh focccia sandwich.

A mix of Mooloolaba prawns and Australian spanner crab in a creamy lemon, chive and dill dressing.

Thanks to Clayfield Seafood Markets for supplying the freshest prawns

Calamansi tart returns

A sweet and sour fruit that has the sharp tang of a lime matched with the floral sweetness of a mandarin.

Baked calamansi custard, white chocolate cream, calamansi curd

Laotian 🇱🇦 duck laab sausage roll with jeow som dipping sauce.

It’s so good. It’s the new pork and prawn. You can’t get enough of it so it’s staying on for a while

Russian honey cake

Soft honey cake layers, caramel burnt honey cream.

Vegetarian salad sandwich on sesame focaccia

Genmaicha, strawberry Choux

With a little miso sesame puffed rice crumb to round it out

Mango, macadamia and coconut tart

Also a customer (and staff!) favourite

Lamb barbacoa + mole pie with jalapeno, coriander and red onion fresh salsa

B-Roll of lately in the kitchen.Always sieving. Always, always sieving. And stirring.
07/10/2026

B-Roll of lately in the kitchen.

Always sieving. Always, always sieving. And stirring.

Full menu available this weekend - start of October 💫
01/10/2026

Full menu available this weekend - start of October 💫

This week’s highlightsStrawberries + cream Long John Light bomboloni doughnut, strawberry rhubarb compote, vanilla masca...
01/10/2026

This week’s highlights

Strawberries + cream Long John

Light bomboloni doughnut, strawberry rhubarb compote, vanilla mascarpone cream, fresh strawberry, strawberry gel

Beesting Choux

Salted caramel, mascarpone, honey almond crunch

Raspberry Linzer tart

Spiced Hazelnut tart shell, hazelnut frangipane, raspberry gel, fresh raspberry, hazelnut cremeux, sour cream vanilla cream, spiced hazelnut crunch

GF lemon, yuzu and mascarpone cake

Kimchi, pork and cheese pie

Filled bomboloni doughnuts - raspberry jam, yuzu + mascarpone

Laotian duck laab sausage roll with jeow som dipping sauce

Italian cold cut focaccia - see following full menu for ingredient breakdowns

Banana, espresso and hazelnut tres leches

…

My favourite pie - lamb barbacoa with house mole sauce and jalapeno, onion and coriander salsa

GF chocolate orange basque returns (also a favourite!)

And another favourite - all my favourites really!

Cheese toastie w/ Punjabi butter sauce. The nigella seed focaccia is brushed with garlic butter to mimic a garlic naan 💫

Full menu to follow

Laotian 🇱🇦 duck laab sausage roll back in bigger quantities this week.Intensely flavoured, juicy and flaky.Duck thigh mi...
29/09/2026

Laotian 🇱🇦 duck laab sausage roll back in bigger quantities this week.

Intensely flavoured, juicy and flaky.

Duck thigh mince is combined with toasted ground aromatic rice and a mix of herbs - lemongrass, makrut lime, mint, coriander, shallots and galangal.

The traditional jeow som dipping sauce is a funky, sour, sweet and herbaceous mix that takes this sausage roll to the next level.

Did you try it?

{Last slide for how the dipping sauce actually ended 🫟}

Address

12/244-256 Stafford Road
Brisbane, QLD
4053

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