The Weekend Edition - Sleep In. Slow Down. Enjoy.

Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast

Prepare thy taste buds – Cubby Bakehouse 2.0 has reopened so go forth and feast

Seven (long) weeks ago, Northern New South Wales was hit hard by devastating floods. Countless homes and businesses were inundated by an unstoppable torrent. One of its many bricks-and-mortar casualties was the beloved Cubby Bakehouse, perched on the banks of the Tweed River in the heart of Chinderah. The team did everything they could to save the equipment inside and get it to higher ground, but there was no stopping it. The floodwater peaked significantly higher than anticipated and everything inside the shop including the specialised baking equipment, ovens, fridges, coolrooms, coffee machine, was irreparably damaged. Faced with a choice, Cubby Bakehouse's owners Ursula and Ben Watts could cut their losses or they could rebuild. Thankfully they chose the latter and we got our first taste of Cubby 2.0 just prior to Easter.


Having built a solid reputation for slinging some of the best baked goods this side of Paris, Cubby Bakehouse’s closure hit hard for many. Having survived the last two years of Covid by pivoting to takeaway and drive-thru, there was no maneuvering around Mother Nature this time around. After a mammoth two-week clean-up, the team began the daunting task of rebuilding. A stroke of luck meant the Ursula and Ben could get their hands on some equipment, enough to get operating again, and with the tireless help of local trades and the Cubby team, the beloved bakehouse is back – much to the delight of cookie-loving locals and almond croissant connoisseurs from near and far.

In terms of the menu, there have been a few tweaks and shifts due to the change in equipment. One very welcome addition to the menu is the Shokupan French Toast (shokupan is traditional Japanese milk bread) which the crew bake on-site and top with Cubby chantilly, fresh berries, housemade honeycomb and maple syrup for dipping or drenching. Piping-hot cinnamon doughnuts are now a regular in Cubby’s daily line-up – classic, soft brioche doughnuts, which are cooked fresh in small batches across the day, alongside bite-sized doughnut ‘babies’, filled with either Nutella or housemade raspberry jam (get both). The popular Cubby birthday cakes will be kicking off again next week (from the eye-catching Red Velvet cake to the super decadent choc brownie slab with Milo cheesecake and hazelnut whip), plus the pastry team will be rolling out some delicious new additions very soon, so keep your peepers peeled.

Cubby Bakehouse 2.0 is now open! Skip over to our Stumble Guide for opening times. 

Images supplied

The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.



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