42 Charles Street, Launceston
Sourdough that has had all night to rise, pastry made with real butter, and coffee from half past six. Come in on your way past.
Bread is out of the oven at 7am, and again around 11.
Out of the oven
We bake in small batches right through the morning, so the shelf changes as the day goes on. Here is roughly how it runs.
Locally roasted beans, pulled to order. Oat and soy milk at no extra charge.
White, seeded, dark rye and olive. Whole loaves and halves.
Croissants, pain au chocolat, danishes and cinnamon scrolls.
Beef, chicken and leek, mushroom and thyme. Sausage rolls too.
Lemon curd slice, fruit tarts, and whatever the kitchen feels like.
The counter
No freezer, no premix. Everything on the counter is made in this room from flour, butter, water and salt.
Mixed in the afternoon, proved overnight, baked before the sun is properly up.
See the bread
Folded over three days, baked in the morning. Croissants, danishes and pain au chocolat.
See the pastry
Shortcrust base, puff lid, proper gravy. Out of the oven by half past eleven.
See the savouries
Espresso, long black, and a flat white worth walking across town for.
See the drinksHow we bake
Eastbank started in 2022 with a second-hand deck oven and a stubborn idea: bread should take as long as it takes.
We use stoneground Tasmanian flour, real farm butter, free-range eggs and salt. Nothing else goes in, and nothing is baked off site.
You cannot hurry a loaf. You can only give it the time it asks for.
Come in
We are on Charles Street in the city centre, with the oven going from four in the morning. No bookings, just walk in.
Morning teas, pastry platters, pie and sandwich lunches, and a standing bread order for cafes and restaurants. Two days' notice covers most jobs, and we deliver around the city.
Get in contact
0432 177 130