Celebrating Aussies' love of a great sandwich

Celebrating Aussies' love of a great sandwich

Celebrating Aussies' love of a great sandwich

05 December 2019

The sweet sweet smell of freshly baked bread can be found at Canberra Airport

Passengers flying in to Canberra from Singapore, Sydney and across the world can soon taste-test two of the capital’s most iconic brands the second they step off the plane – simply by buying a coffee and a croissant.

The major upgrade of Canberra Airport’s retail precinct includes the launch of traditional, rustic bakery Baker’s Cut; a small outlet offering Ona coffee, as well as simple sandwiches and other delicious products.

The baked goods come courtesy of a little bakery you may have heard of: it’s located just 2.8km from the runway and it’s called Three Mills. Baker’s Cut will stock sandwiches made on those famous sourdough loaves, as well as danishes, croissants and brownies from Three Mills.

The era of “two-day old, beef and mustard sandwiches made on commercial bread” are over according to Airport Retail Enterprises’ executive chef Frank Burger, who says the fresh Three Mills loaves will “absolutely be the hero” at Baker’s Cut.

“We’d heard [Three Mills] is a local business, that they’re artisanally making their breads, they’re fermenting the sourdoughs in-house, and it’s a young team keen to serve the artisan market,” Burger says.

“It made total sense to partner with that kind of team.

“Baked items have always been 80 per cent of what’s sold in airports, but I think people are now prepared to spend a bit more and get a quality croissant made with fresh butter or a sandwich on bread baked fresh that very morning.”

Pulled pork and honey chicken sandwiches are on the menu at Baker’s Cut, as well as baguettes and muffins.

While the new bakery is exciting news for people arriving in the capital, it’s even better news for those Canberrans who fly in and out of the ACT regularly.

“What people can expect when they arrive at Baker’s Cut is the warm fuzzy feeling you get when you go into the local bakery around the corner,” Burger says.

“What we’re trying to achieve with our smaller venues is that there’s a certain personal contact there.

“In Canberra, even more so than any other airport, I would assume there’s a lot more regulars flying in and out –  we really want the staff to know the customer and the customer to know the staff.”

Airport Retail Enterprises, based in Brisbane, is the contractor delivering 3 new food and beverage outlets within an invigorated food court experience in Canberra Airport’s domestic terminal. Airport Retail Enterprises manages the retail experiences at Melbourne, Sydney, Brisbane, Townsville, Mount Isa and Coolangatta airports.

A new restaurant named City Hill is also planned for the Canberra Airport food court, as well as express noodle bar Noodles XO.

Capital Airport Group’s head of property, Richard Snow, says the new retail experience aligns with the vision of a world class airport.

“Quality and simplicity is a big part of what underpins the airport’s overarching experience,” he says.

“Local content is also a driving force us, particularly in the new food and beverage offering – from coffee to food to wine.

“We’re committed to showcasing the best of the best of Canberra and Australia nationally.”

Our new food and retail precinct is now open.