There’s a universal truth with bakeries: if you want the good stuff, come early. So it is at Albion’s Time & Temp, where the cardamom buns often sell out by 9am. This is no surprise when you know that baker and co-founder Palita Cai cut her teeth at Falco, a Melbourne bakery famed for the Scandinavian staple. When she returned home to Brisbane, she worked at Riser Bread.

Her pastry line-up at Time & Temp always features the cardamom bun, a plain croissant and a pain au chocolat made with Hunted & Gathered chocolate. The rest changes depending on what produce is in season. Past hits include a savoury corn danish, a maple pecan pie, and a rhubarb crumble danish with vanilla crème diplomat.

For coffee, other founder Manning Young – an alum of Melbourne stalwart Proud Mary – is focused on batch brew, rotating through his favourite roasters, including Passport, Fieldwork, Ageyo and Proud Mary. He’s keeps prices noticeably lower than elsewhere, depending on the beans. For him, it’s about complementing the pastries, rather than building the business around coffee margins.