Just Open: Cake and Bake by Jocelyn, West End, Brisbane

Jocelyn Hancock is the ultimate sweet talker, literally, with her conversation frequently punctuated with tasty terms such as brioche, Dutch cocoa, creme patissiere and Italian meringue.

Six-and-a-half years after selling her landmark cake shop, Jocelyn's in James Street, Brisbane's queen of cakes is back. Hancock opened Cake and Bake in West End this week.

Mind you, Hancock hasn't been idle all these years, she's been busy consulting for venues Chester Street Kitchen and Alfred and Constance.

"I'm pretty excited to have my own place again," Hancock says.

Famous for her bar cakes, Hancock won't be drawn on what her new signature cake may be.

"Ultimately, the public will decide, but we're doing a beautiful spiced cinnamon and sour cream cake which my family love and generally if they do, then so does everyone else.

"The nougat we're making is fantastic and so is the chocolate banoffee which is a rich Dutch cocoa pastry with the classic ingredients of a banoffee [banana and toffee]. The red velvet cake is very popular too."

In homage to her new location, she's also making a "West End brownie" with tahini, halva and bittersweet chocolate.

Open for a takeaway breakfasts with her own blend of Merlo coffee, there's a range of pastries, including pain au chocolat, pain au raisin, croissants and an indulgent "Polonaise" – a rum-soaked candied peel brioche filled with creme patissiere and topped with Italian meringue.

The shop also stocks a range of pantry and fridge supplies made in-house, including preserves, relishes and compotes, some of which are made with fruit from Hancock's family farm, as well as honey from her hives.

On the savoury side, there's a daily focaccia, salads, smoked trout, salami, pates and more.

Slices and small tarts start at $5.50, with cakes priced from $34 (small) and $55 (large).

Open Tue-Fri 7.30am-5pm; Sat 6am-2pm.

296 Montague Road, (corner of Ashington), 07 3844 1088, cakeandbake.co