Three Mills Bakery Leeton St — Restaurant in District of Canberra Central

Whilst on our trip to Canberra, we stopped off to ‘Some Cafe’, who were using Three Mills bread. I tried the rye and it was amazing - soft inner with a crunchy crust and not as strong as the rye you normally have. My friend also really liked the white option, served with his Shakshuka. We met up with another friend in Canberra who had been to Rye cafe and tried some of the bread there too. All of these factors led to us searching for Three Mills Bakery and taking a trip to the bakery headquarters.

The bakery produces incredible sourdough, using traditional long ferment techniques, house-milled flour, and local ingredients. They also make sweet pastries, pies and sausage rolls as well as serving soup and coffee.

Named after their vision to work with three different grain suppliers, Three Mills has grown a lot since its 2013 owning and they sell wholesale to cafes and restaurants, grocery stores, as well as freshly made goods to the public and bake at home supplies.

I was in the carb version of phrase “kid in a candy store” here. Wafting with delicious smells of baked goods and a wall of bread to decide from! I settled on the dark rye, grain and a loaf of the apricot and raisin. The bread here is unreal! So flavoursome and light with a good crusty exterior. We liked that the bakery slices it for you too.

We didn’t leave without some pastries; a miso caramel tart (could be described as a Japanese version of a Portuguese tart), as well as a snail 🐌 croissant and a pecan pie. Kurt also rated his lamb and mustard pie as one of the best he’s ever had.

We highly recommend a trip here.

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Friday 17th August, 10am.

Till staff-member that took our order seemed new, my wife had to repeat our order a few times (explaining to the staff member what a pan au chocolat actually was).

Our order still arrived incorrect. Another staff member swiftly replaced the order... 👍 Great service.

However... We realised we'd been overcharged.

So I went back to the counter as my wife finished her meal, and very friendly said instead of a return of money ($5) I would be happy with another coffee ($4).

A polite lady staff member said she'd just run it past her manager.

The manager (lady) immediately snapped 'just give him his money back'.

I approached the manager asking if she was okay. I'm a professional stress therapist, so I know when someone is overwhelmed and highly stressed (and in this case angry) .

'Just give him his money back' she snapped again. Louder.

Then she rudely spat the words 'And next time this wouldn't happen if you speak up when you order your food'.

Hey 'Rude' manager, set an example for your other staff. Be polite, be courteous and STOP being so rude to paying customers.

YOU got my order wrong, YOU made the mistake. It's YOUR job to politely correct YOUR mistake. Not to be rude to customers.

The food tasted good, the coffee was good, general ambience was okay... But the discourteous, snappy, stressed and angry line manager should be re-trained or sent out on sick leave for some relaxation.

I'm relocating to Canberra, and this bakery visit was our last meal before a long drive back up to Brisbane. What a shame your staff member left us with such a...

A native of San Francisco I was raised by parents who were in perennial pursuit of the perfect sourdough bread, beginning 1950. I have continued the tradition, finding Acme Bread of Berkeley Ca to be my current gold standard. I cannot count the number of disappointments I have experienced here in Australia caused by people who think that throwing in some rye flour or a bit of vinegar to the mix counts as sourdough. Ugh! While allowing that sourdough bakers in Australia have developed some good habits and recipes/starters in recent years, and while I have sadly not tried all the offerings I can say without reservation that Three Mills has got my attention. Seriously. I think they could sell in the Bay Area where competition is fearsome; they're that good. While I would keep their white sourdough loaves cooking a little longer in the ovens, and develop a thicker bottom crust...well that's just me. I am guessing their other breads are as carefully made as their sourdough but others will have to be the judges of that; I only have eyes (and a taste) for sourdough. Disclaimer: I do not know these people, and I owe them nothing. This message is a public service. Give 'em a try. "Ain't half-bad" my father would have said. That was his highest praise. Jb ...