Sunbaked - The Strand at Coolangatta
General hours today
9am - 5:30pm
Show me


Contact details and opening hours
Contact Sunbaked
Opening hours
7:00am - 3pm
7:00am - 3pm
7:00am - 3pm
7:00am - 3pm
7:00am - 3pm
7:30am - 2pm
7:30am - 1:30pm
72-80 Marine Parade Coolangatta, QLD, 4225
L1, I14 - Open Centre Map

Sunbaked offers high-quality artisan breads and pastries, great coffee and light lunches. Breads and pastries are baked overnight, from scratch, at the bakeries in Kingscliff, and are brought fresh to the Strand every morning. Their huge range of artisan breads includes:

  • Sourdough: white, wholemeal, multigrain, fruit, olive and extra sour
  • Spelt: light, wholemeal, spelt with sprouts
  • Einkorn and Spelt
  • Light Rye with Seeds
  • Estonian Rye
  • Wholemeal Rye
  • Sourdough Baguette
  • Country Blonde

Sunbaked also offer a tempting range of croissants, brioche and cakes plus light lunches such as quiche, pies, and frittata. Their gourmet coffee blend, plus the expertise of their baristas guarantee a special coffee experience. 

What is artisan bread?
Artisan bread is baked by someone skilled in the art of bread making – that is, trained to the highest standard to mix, ferment, shape and bake a hand crafted loaf of bread. Artisan bread uses only the highest quality ingredients: flour, water salt and yeast and if it’s a flavoured bread there may be additions such as nuts, garlic, herbs or cheese, but certainly no chemicals added.

Why is artisan bread better?
Artisan bread uses a long fermentation process, giving dough up to 24 hours to develop, and allowing the natural enzymes to react with the flour in their own time, for a more full-bodied flavour and texture. Thus, artisan bread tastes better. It’s also easier to digest, as the enzymes have had adequate time to break down the gluten in the flour during the fermentation process. And it lasts longer – the longer the production process, the longer the bread will keep.

What is sourdough?
Yeast is the key ingredient in bread which makes it rise. Sourdough bread is made using a sourdough starter (which consists of flour and water), rather than yeast; this gives the bread it’s unique tangy flavour and chewy texture.

What is spelt?
Spelt is a tasty alternative to wheat. An ancient grain with a slightly nutty flavour, it does contain gluten so is not suitable for those on a gluten-free diet, but is high in protein and fibre and is wheat-free.