Cordelia Sourdough Bakehouse

Cordelia Sourdough Bakehouse is a modern cafe bakery in South Bank, Brisbane, focused on slow-fermented bread made with carefully selected ingredients. The bakehouse says its recipe takes 72 hours, giving the dough time to develop its flavour and texture before it is served.

Its sourdough range includes Plain Sourdough, Light Rye, Seeded Sourdough, Dark Rye, Green and Kalamata Olive, and Caramelised Onion and Cracked Pepper. The bread is made using a family of starter cultures, each described as bringing a different character to the loaves. Sydney produces slightly tangy bread with an airy yet chewy texture, while San Francisco is milder and more delicate. Other starters include Kakadu Plum, West End and Warsaw, a rye mother culture associated with traditional European flavour.

The website positions Cordelia as a place for straightforward, carefully made bread rather than a venue built around an extensive menu. It may suit anyone looking to pick up sourdough in South Bank, from locals seeking a regular loaf to visitors interested in the craft and history behind naturally leavened bread. There is limited information available about the cafe space, seating, broader food offering or suitability for groups, so the strongest reason to visit is the bakehouse’s patient approach to sourdough and its varied starter cultures.