FINIKY HAS SADLY CLOSED ITS DOORS AS OF THE END OF 2017.
Finiky in West End is Brisbane’s first gluten-free patisserie and café, which started life in Taringa and now occupies a cute historic shop on the outer stretches of Boundary St.
The chic light-filled café and patisserie is a sanctuary for those with allergies to gluten, yeast, soy, sulphates and preservatives, with everything gluten-free and most of the products dairy free, without compromising on the delicious factor. Finiky uses fresh seasonal produce wheree possible, with organic dried fruit, nuts and meat and free range bacon and eggs.
In the counter can be found a delectable range of sweet and savoury treats including Salted Caramel tarts, Peanut Butter Dream Bars, Blueberry or Apple Crumble Cakes, Caramel and Walnut Shortbread, Wild Blueberry Custrad Slice, Spinach and Ricotta Triangles, Organic Sausage Rolls, Creamy Leek Pie and daily salads and baked dishes such as Tuna Pasta bake.
The dine-in cafe menu offers Breakfast choices such as a Good Morning Bagel with smoked house bacon and free range egg, house special Finiky's Seasonal Dukkah and crumble feta crusted scrambled eggs on oven-baked potato waffle, Paleo Plate (house smoked bacon and eggs your way), Vege Mushroom Breaky Burger or Signature Pancake Stack with organic maple syrup.
The Lunch menu features house-baked bagels, with fillings such as Pulled Beef, Pulled Chicken, Chargrilled Veges or the BRAT Bagel (free range bacon, rocket and house-made roasted garil aioli).
To drink, there's a range of well-brewed Blackstar locally roasted coffee in just about every form, Pots of Tea (including Japanese Sencha, Gunpowder Green or Orange Pekoe), Heirloom Milk or Dark Chocolate.
Cool drinks include Smoothies (dairy free optional) and Shakes (including kids sizes).
Nice to know - There's also a small Kids menu of Toasted bagel with choice of spread or Pancakes with organic maple syrup.
Need to know - Finiky can also cater functions and bake cakes for special occasions.
*Opening Hours correct at time of visiting in March 2017.