Slow Dough

22/05/2026

Who’s ready for a pain suisse weekend? 🙋🏼‍♀️

A little behind the scenes with Jo as she cross-laminates and assembles this classic French viennoiserie featuring a buttery, crispy exterior wrapped around creamy vanilla custard and melted chocolate chips.

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15/05/2026

Mornings at Slow Dough -

Getting ready to welcome you on Fridays and Saturdays 7am-1pm and Sundays 8am-1pm

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13/05/2026

We're looking for an experienced barista to join our team ☕

This is an opportunity to work in a fun and fast-paced environment and be part of something special. Must be available Fridays to Sundays. If this sounds like the gig for you (or someone you know) we’d love to hear from you! Email your CV to [email protected]

12/05/2026

If you’ve driven past the bakery this week, you may have noticed some unusual activity. While some have guessed we’re putting in a pizza oven, swimming pool or even a third blowhole for Kiama, we’re actually building an accessible ramp to the bakery!

This is something we intended to have in place from the beginning, but after a few unexpected challenges and another round of Council approvals, we’re excited to finally get this underway. Whilst we’re at it, we will also be extending the front deck and adding a pergola for a little extra weather protection ☔️

Over the next few weeks, things may look a little different around here, but we trust these changes will make Slow Dough an even more welcoming place to gather together around good, wholesome food.

We’ll remain open throughout the building works, so please keep popping by for your Slow Dough fix.

Thank you for all your patience and support — we can’t wait to welcome community members who haven’t yet been able to visit us 🤍

07/05/2026

The loaded morning bun is back — just in time to spoil Mum this Mother’s Day!

Made with our sourdough hybrid croissant dough, each bun is dusted in sugar and loaded with fillings inspired by seasonal fruits and flavours.

This week’s flavour: Pistachio
Creamy, nutty and seriously delicious.

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05/05/2026

A little extra love this week for the ones who carry so much for us.

For Mother’s Day (Sunday 10 May), we’ll have a limited number of whole custard tarts available — pre-orders open until midday Thursday 7 May.

Planning ahead? Our croissant and pain au chocolat six-packs are also available by pre-order over the weekend, alongside all the usual breads and staples.

Whether you’re stopping by for a quiet moment yourself, or picking up something to share with mum (or a mother figure in your life), there’ll be plenty to choose from. See full menu in highlights 🤍

01/05/2026

A lot goes into a good croissant — time, patience, and a fair bit of care.

Ours are made with a hybrid sourdough yeast dough — the best of both. The sourdough starter brings a subtle tangy flavour and improved digestibility, while the yeast gives us the lift we need. The result? Croissants that are beautifully flaky, full of flavour, and a little more substantial than your classic French-style.

Back to regular programming this weekend:
Saturday 7am–1pm
Sunday 8am–1pm

See you soon!

29/04/2026

A few customer crumbs from our biggest weekend yet 🥐✨

We were so chuffed to receive some lovely five-star reviews that captured what Slow Dough is all about better than we ever could.

These kinds words not only put a spring in our step, but also make a real difference when visitors stumble across us on Google.

If you’ve had a great experience with us, we’d be so grateful if you’d leave us a little crumb too — you can find the link in our bio 🤍

23/04/2026

23/04/2026

Production is in full swing and we're busy preparing a lot of bread, Anzac biscuits and other treats for your long weekend feasting.

Opening hours -
Friday 24 April - 7am-1pm
Saturday 25 April - 6:15am-1pm
Sunday 26 April - 8am-1pm
Monday 27 April - Closed

A reminder you can pre-order the staples online up until midday the day before pickup, if you're worried about missing out (see link in bio).

See you soon!

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22/04/2026

Custard pillows are back for the long weekend ahead!

We came up with this idea in the early days of Slow Dough whilst trying to find a way to use up some excess puff pastry and creme pat. Since then, it’s been an absolute hit.

We continue to make our custard with only the best ingredients - free range eggs and vanilla beans sourced from far North Queensland.

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