Our Bakery

Old fashioned excellence

Before sunrise in Kin Kin, Richard and Kirsty—an award-winning baking duo—are already at work, crafting golden almond croissants and irresistible pastries. Their handmade cakes, and heritage grain breads are crafted from top-tier ingredients, fuelling locals and Noosa devotees in need of sustenance.

FRESH DAILY

All you knead to know

Our breads are baked daily in Kin Kin using heritage grains and Richard's 6.5-year-old sourdough starter. The slow fermentation process results in naturally low-gluten sourdough—its bread as it used to be, and bread as it should be; healthy, easy to digest and flavourful.

Kirsty’s pastries are delectable and unusual. Life can be divided into two moments, before and after you’ve tried her guava cake. Whatever side of the gluten free fence you sit on, it’s a winner. 

All breads, cakes and pastries are available from 8am Thursday to Sunday for eat in with barista coffee or purchased for take away.

How if you aren’t an early bird treat yourself to a prosecco and pastry from 10am.

Want to order a take away cake for a special occasion or book an indulgent afternoon tea - just get in touch.

ORDER WHOLE CAKES

The Art Of The Croissant -  “Viennoiserie” Workshop

Kirsty's handmade croissants have developed a loyal following at The Kin Kin Hotel, regularly selling out within hours of baking.

Learn the art of traditional croissant making from scratch. In this three-hour hands-on workshop, you will be guided through the entire croissant  process, from making the dough, rolling and laminating, shaping, proofing and baking. 

You'll make and laminate dough, learn temperature control techniques, and shape your own croissants ready for proofing.  As authentic croissants take several days to complete, you’ll watch a live demonstration of the final proofing and baking process and will take home your handcrafted pastries ready for their final rise and bake.  A delicious introduction to the patience, precision and pleasure of French pastry.

Sunday 13th September

What You'll Learn

  • How to make traditional croissant dough from scratch

  • The importance of dough temperature and how to control it throughout the process

  • How to prepare and roll butter for lamination

  • Techniques for laminating dough to create delicate, flaky layers

  • How to roll, cut and shape classic croissants

  • Understanding the proofing process and why timing matters

  • Tips for achieving a light, buttery and perfectly layered result at home

  • A live demonstration of croissant proofing and baking

What You'll Take Home

  • Your own handcrafted croissants, prepared and shaped during the workshop

  • Instructions for final proofing and baking at home

  • The knowledge and confidence to recreate croissants in your own kitchen

Workshop Requirements

  • No prior baking experience is necessary

  • All ingredients and equipment will be provided

  • A passion for good food and a willingness to learn

Book

Additional Information

  • Workshop size is limited to ensure personalised attention

  • Fresh tea or barista coffee upon arrival 

  • Please inform us of any dietary restrictions in advance

  • Aprons supplied, please wear enclosed shoes

  • Not gluten free or coeliac suitable

Sunday 13th September

9.30am arrival at The Kin Kin Hotel for tea or coffee

10am Start in The Bakehouse followed by seasonal sharing lunch

$185 

Sourdough Workshops

Learn the secret to sourdough success with Head Baker Richard 

Using heritage ingredients and traditional methods refined over years of experience in top restaurants, you’ll move through Richard’s essentials of kneading, slow proving, and the alchemy of the bake itself.

You’ll learn how to create your own sourdough starter and be guided through the entire process of making consistent, deliciously flavoured bakery-quality bread at home. 

Whether you're looking to improve your technique or start your starter, this sourdough masterclass set in The Kin Kin Bakehouse, is a must for bread lovers.

What you'll learn:

  • Understanding the science behind sourdough fermentation

  • Creating and maintaining a sourdough starter

  • Mixing, folding, and shaping sourdough dough

  • Baking techniques for achieving a perfect crust and crumb

  • Troubleshooting common sourdough issues

Sign up to our newsletter to be the first to know when workshops drop, and check our “What’s On” page. Be quick, they always sell out within 48 hours!

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A man preparing a pizza in a kitchen with a wooden table, shelves with plates, a pizza oven, and a rack with baked bread. The kitchen has stacked plates on the lower shelves and a large bunch of stacked plates on the exit shelf.

THE TALENT

Our Bakers

Richard M. – Head Baker

Richard brings a wealth of culinary experience spanning fine dining, cafés, large restaurants, and bakeries. His passion for food and hospitality runs deep, but it’s in the art of baking where he’s found his true calling: crafting sourdough, viennoiserie, and naturally fermented breads with equal parts precision and heart. Dedicated to quality, teamwork, and the simple joy of good bread, Richard is a cornerstone of our kitchen and a true advocate for the craft.

Kirsty – Head Pastry Chef

Kirsty brings calm focus and years of experience to Kin Kin from top Australian venues, including award winning Agnes Bakery, Stokehouse, Adriano Zumbo, and Arc Dining. As Head Pastry Chef, she leads with quiet confidence, blending technical skill and unique flavour combinations with a thoughtful touch. From laminated pastries, gluten free desserts and plated desserts in The Woodshed, Kirsty’s work reflects genuine care and love for the craft. love for the craft.

A female chef in a white chef's uniform posing with arms crossed and smiling, standing against a wooden wall with vertical slats.
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A person rolls out dough on a floured surface, with a hand dusted in flour. The image includes the text "Bread as it should be".
A hand reaching for a pastry topped with whipped cream and chocolate in a bakery display.
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Sample Menus

  • Gluten Free Country Loaf
    Gluten Free Seeded Loaf
    Sustainable Heritage Sourdough
    Organic Spelt Honey Rye
    Organic Seeded
    Organic Olive and Rosemary

  • Chocolate Cake
    Guava and Coconut
    Carrot Cake
    Almond Croissants
    Pain au Chocolat
    Ham & Cheese Croissant
    Rainbow Chard & Feta

    Gluten Free & Dairy Free Options Available

FAQs

The bread and cakes are sold over the bar counter in the Heritage Bar from 8am Thursday - Sunday. 

  • Yes we have a wide range of gluten free cakes and breads. The gf breads have a gluten free “mother” starter.

  • Yes, we sell the cakes by the slice or a whole cake. Contact us for more information.

  • We offer regular Workshops in baking, sign up to the newsletter or keep an eye on “what’s on” to purchase tickets.

  • We will be launching a bookable afternoon tea feast complete with champagne. Keep an eye up on our newsletter to hear more. 

  • Yes you can, but we recommend using within 3 months. 

  • All our breads are started from a “mother” or ”starter” that is traditional or gluten free. This wild yeast mother is mixed with water and allowed to ferment over time developeing rich flavours. The sourdough is not gluten free but low gluten, making it much easier to digest than typical breads made from modern grains. The gluten free bread is suitable for coeliacs. 

Dining Options

  • A dining room with a large wooden table set with wine glasses, plates, and candle holders. Wooden chairs surround the table. Two large pendant lights with circular, copper-colored designs hang overhead. The background features a dark wooden bar with glasses and a tiled wall behind it.

    The Woodshed

    Where fire, flavour and craftsmanship sit alongside the open-fire kitchen. The seven course set menu unfolds luxuriously over the evening.

    EXPLORE
  • Outdoor patio seating area with various chairs and sofas, green leafy decor, and a large canopy overhead.

    Pub Pavilion

    This covered outdoor space with music stage is designed for leisurely lunches and enjoying live music with a refreshing drink in hand.

    EXPLORE
  • An old rusty truck parked in a garden with lush green trees and plants in the background. There are green leafy plants and a freshly cultivated vegetable garden in the foreground.

    Market Garden

    Just steps from the hotel, the Market Garden supplies the kitchen with a vibrant array of seasonal herbs and fresh produce.

    Explore

Come spend the day

  • Hands holding a loaf of freshly baked bread on a wooden cutting board.

    Bakery Workshops

    Our bread, pastries, and gluten free cakes have developed a cult following. Come and learn from our expert team.

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  • Three people riding bikes on a tree-lined trail during daytime

    Art Workshops & Exhibitions

    Connect, explore and learn new skills in our creative workshops run by talented local artisans and award winning interstate artists.

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  • A person wearing a beige shirt and an apron is preparing food in a kitchen. They are holding a spoon with a drop of sauce or oil above a small bowl, with a plate of roasted vegetables or beets in front. The kitchen has a rustic, cozy atmosphere with a wooden countertop and a fireplace in the background.

    Events

    From live music and trivia to champagne masterclasses, and guest dinners. There’s always something happening. Check “what’s on” regularly to be in the loop.

    Explore
  • A man playing an acoustic guitar and singing into a microphone during a live performance in a cozy indoor setting.

    Live Music

    From live bands to acoustic chilled singers and live vinyl DJ’s, we have a range of music regularly on offer in our Beer Garden and Pavillion.

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