It began with 3.30am coffees and burnt loaves in Mullumbimby’s Industrial Estate. Will, Sophie, and Daniel now the team behind Sequel Pastry, were operating out of nearby kitchens when early morning chats turned into more.
Will and his sister, Sophie, had just bought the old Almond Road bakery. At the same time, Daniel, a dedicated pastry chef with a background in both craniosacral therapy and baking in the US, worked from a small setup around the corner. Every morning, Will would make Daniel a coffee and drop by for a quick check-in. Those conversations became longer, the bread occasionally burned, and the seed of a shared vision began to grow.
‘We thought, why not just do this properly, together?’ says Will. With complementary skills and a shared drive to create a more balanced, creative baking culture, they joined forces. Sequel Pastry was born from that spirit of collaboration.
While their sourdough, made with organic flour and slow fermentation, remains a staple, it’s the pastries that are now turning heads at local farmers’ markets. Their apple turnover, made with buttery croissant dough and organic apples from the markets, is a favourite. So, too, is their savoury goats cheese and curd pastry, laced with lemon zest, chives and a drizzle of honey.
‘There’s real magic in pastry,’ says Daniel. ‘It’s where science meets creativity.’
From brioche cinnamon scrolls to seasonal bread-and-butter puddings made from leftover pastries, their market stall has become a place of innovation and connection.
‘We’re wholesale most of the week, but the markets let us meet our community face-to-face,’ says Sophie. ‘That’s why we started this to create good food and share it with real people.’
Find Sequel Bakery every Tuesday at New Brighton Farmers Market from 8am to 11am, and every Friday at Mullumbimby Farmers Market from 7am to 11am.
