With new ownership taking over in January this year, The Bakehouse Mitchell has quickly become a favourite destination for north Canberrans to grab a coffee or a bite to eat. Located on Lysaght Street in Mitchell, the first thing you notice is the incredibly diverse range of food options available. From bakery staples such as pies and sausage rolls to burgers, hot dogs, croissants, and a decadent variety of hand-crafted sweets, The Bakehouse has everything you could possibly want.
One thing that sets The Bakehouse apart is their dedication to quality—everything is made on site, with love. As the owner Caley shares, “From our oven to your plate.” She took over on January 8th with a heartfelt goal of broadening her audience while bringing the warmth and love of home cooking into every dish. A lot of the items on the menu are inspired by her own kitchen, dishes she would make for her family on a Saturday or Sunday morning.
“Making food for people is my love language, something I inherited from my parents,” says Caley. This influence is clear in their offerings, with family recipes sprinkled throughout the menu. The banana bread is her mother’s recipe, while her mum’s relish accompanies the loaded cheese and chive scone dish. A winter favourite, the pumpkin soup, is a heartwarming recipe passed down from her dad, bringing a true taste of home to the Bakehouse. “My girlfriends from high school still remember his soup, and that’s something I wanted to bring here—comfort food at its finest,” says Caley.
The new spring menu, which launched recently, features four breakfast options, two lunch items, and four smoothies. CD was fortunate enough to try several items from both the spring menu and a few of their classic hits. First up were some Bakehouse regulars—the mac n cheese and bacon pie and the fireball vanilla slice, both of which were highlights. We also got to try a couple of other signature items sent our way, including the Vegemite and cheese sausage roll, the bacon Brie and blackberry toastie, and the vegan roast vege salad.
Moving on to the new spring menu, the Green Eggs and Ham with poached eggs, ham, grilled asparagus, almond dukkah, fresh lemon, and pesto on sourdough was a standout. The eggs were perfectly cooked, with the crusty bread providing an ideal base for the fresh, zesty flavours. Another highlight was the loaded cheese and chive scone with roasted pumpkin, feta, chorizo, shallots, and ‘mum’s relish,’ where the scone’s softness allowed the combination of flavours to shine.
Lastly, but certainly not least, was the Roast Lamb Stack. Featuring pulled roast lamb, roast potatoes, pea and raisin salsa, and cucumber yoghurt on sourdough, this dish was one of many highlights of the day and a perfect lunchtime treat.
As a sweet send-off, Caley generously packed us a few more delightful treats, including the Bundy Rum and Raisin Croissant, the Caramel S’mores Tart, the Madagascan Mousse Cake, and the Blackberry Meringue Tart, which were quickly devoured back at the office.
Given the quality of the food, the love poured into every dish, and the welcoming atmosphere, The Bakehouse Mitchell is a must-visit for anyone nearby. Whether you’re craving something new from the spring menu or a classic favourite, you’re sure to find something made with care and a touch of home.
Located at 83/81-101 Lysaght St, Mitchell. Open Mon-Fri 6am-2pm and Sat 7am-2pm. Follow @thebakehousemitchell on Instagram for more.
