On the mountain for over 40 years

Good bread.
Familiar faces.

Fresh loaves, golden pies and something sweet.
A little everyday goodness from Eagle Heights Bakery.

Find your favourite Meet our family

Family baking21-year-old sourdough cultureMade on Tamborine Mountain

From our bakery

For the loaf.
For the pie. For the treat.

Come in for your usual, or let the counter tempt you. Our range changes through the day.

A selection of crusty and seeded loaves on wooden bakery shelves

Bread & sourdough

A selection of organic breads, everyday loaves and crusty sourdough, with a culture that has been part of the bakery for 21 years.

Golden baked pies with pastry rolls behind them

Pies & savouries

Golden pastry, hearty pies and familiar bakery favourites. A good reason to stop for lunch.

Golden custard tarts with a light dusting of spice

Cakes & sweet treats

Carrot cake, vanilla slice, apple strudel and a counter full of favourites for your next cuppa.

Photographs from our bakery album. Ask in store about today’s selection and prices.

Our living tradition21years of sourdough culture

Good things take time

A little of yesterday.
In every new loaf.

Our sourdough begins with a 21-year-old starter, originally developed over six months and nurtured through the years. Made with mountain-filtered spring water and organic flours, our sourdough is a living part of the family’s baking story.

We prioritise local and sustainably sourced ingredients, mainly from Queensland, with selected supplies from Western Australia and South Australia. Real ingredients and recipes worth keeping are at the heart of what we do.

Philip and a fellow baker smiling behind the bakery counter

Our sourdough culture21 yearsA tradition worth keeping

Joan, Philip & a family tradition

One bakery.
Generations of care.

Eagle Heights Bakery has been part of the Tamborine Mountain community for over 40 years. Joan purchased Eagle Heights Bakery in 2005. Today, her son Philip continues to run the bakery, carrying on the family’s love of baking.

Philip learned the craft in his parents’ bakery during the 1980s. Those family roots are still here in the recipes: a much-loved carrot cake, organic breads and a vanilla slice made to his father’s recipe.

When a move to a busier tourist location was considered, Philip chose to keep serving the local community. The familiar faces, daily conversations and lifelong friendships are what he enjoys most. Locals and mountain visitors alike are welcome at the counter.

Philip’s days can run from 12 to 14 hours, with the support of his staff and customers helping him keep going. Through natural disasters, he has worked to keep the bakery open for as long as possible. He credits the community and his team for the bakery’s continuing story.

Read our 2020 newspaper feature

From our customers