Bringing iconic Aussie sweets to a Northern New South Wales laneway, Public Supply is attracting unprecedented crowds every morning.
For three weeks straight, a cubbyhole cafe has seen round-the-block queues from 7am each morning. The objects of everyone’s affection? Fluffy glazed baked goods and a double shot espresso garnished with Coco Pops.
Welcome to Public Supply, a hole-in-the-wall of a residential apartment block in Tweed Heads, right opposite the Tweed River. It opened at the end of August 2025, and I visit on a mid-September Sunday, hoping early-day processions have dissolved into less-hectic trickles. Peering over from a sandy beach across the road, I see a crowd growing by the second and realise I’m out of luck. Public Supply cements the Tweed Heads, a once-sleepy Northern NSW coastal town located right on the border of Queensland, as a certified foodie magnet.
You’ll find Public Supply in a totally unassuming laneway
Public Supply is the brainchild of two couples, Ross Whitlock and Alysha Buckingham, and Kurt Foggo and Kallie Hunter. The foursome envisioned serious grab-and-go potential after observing several cult foodie operations in the area, including a cowboy-themed cold brew bar (Sun Devil Drinks Co.), which draws queues around the corner, and a Detroit-inspired deep-dish pizza slinger (Franc Jrs), a hot dinner ticket just two blocks over.
Built in a former Japanese eatery, the design is crafty in its simplistic fit-out. One long metal countertop with a silver La Marzocco coffee machine stacks trayfuls of scrolls at one end and drinks down the other. There’s no formal seating, but benches built into the apartment block’s laneway are snapped up by customers and the team puts out folding chairs and glass-topped milk crates to create make-shift tables. Ross and Kurt run the show, leaning on a local commercial kitchen to help whip up the daily dough, before the duo gets to cutting, baking (in the two onsite ovens behind the counter), and lavishly smothering their scrolls in various glazes.
It’s tight in there, but I spot six completely frazzle-free staffers, including Ross and Kurt, on the tools during my visit. Their well-oiled machine — which churns out about 48 scrolls per oven, per bake — undoubtedly contributes to this viral success. Kallie tells me they’re selling a minimum of 300 scrolls per day and a single Friday saw roughly 500 scrolls sold. Incredible.
The Coco Pops mocha is a hit with patrons. (Image: Supplied)
The Coco Pop Mocha is my favourite item on the menu, even compared to the pudgy-perfect, lens-magnet scrolls. A large white, branded mug is filled with Coco Pops-infused milk before a double shot of espresso, crafted from house-blend beans, is added, then finished off with a generous heaping of Coco Pops. It’s entirely photogenic, just like a chocolate milkshake, only crunchy, while still offering the caffeine hit I’m craving. Even more impressive, the coffee is balanced, the taste lingering even as the Coco Pops soften. The genius of it all makes me wonder why I haven’t tried this at home. It’s priced at $11, which is reasonable for a serving of cereal and strong coffee.
The Biscoff scroll (left) and Pistachio scroll (right) are made fresh onsite daily. (Image: Supplied)
The other non-negotiable is one of their TikTok-famous cinnamon scrolls. I struggled to choose between all six varieties: the Naked Cinny ($10) sans gooey cream cheese topping, the Original Glaze ($11) with vanilla-infused cream cheese, the Pistachio ($11) with pistachio glaze and pistachio dough infusion, the Biscoff Crumble ($11) with Biscoff cream cheese and Biscoff dough infusion, the Choccy Bueno ($11) which tastes like a Kinder Surprise, and the Vegemite & Cheese Scroll ($11). Wherever you land, the dough is pillowy (as though you’re taking from the middle of a bake tray and never from the edges), the portion size is giant, and if you’re holding a glazed one, the topping is abundantly spread. BYO wet wipes because this is a glorious, messy indulgence — you can’t avoid getting sticky.
A variety of inventive Matcha options are on the menu too. (Image: Supplied)
The other trending menu items are the two matcha drinks: the Matcha Blanc ($8) with orange-infused matcha topped with cold matcha cream foam, and the Matcha Cloud ($8) with coconut water and cold matcha cream foam. I’m not a matcha devotee myself, but Kallie tells me the Matcha Cloud is a daily fan favourite.
Additionally, there are two kid-exclusive menu items: the Fairy Bread for $4, which uses the same Original Glaze cream cheese topping, and a Cereal Cup for $5, where you can choose between Coco Pops or Crunchy Nut Cornflakes with milk.
How Public Supply became a viral sensation
Kallie tells me that on opening day, Public Supply sold out of cinnamon scrolls in 45 minutes. The following day, double the amount sold out again. On the day I visit, they’re two hours away from a midday close and figures are sitting at 461 sold. Utterly bananas.
After seeing it myself, it’s clear this cafe went viral on entirely organic terms. Ross, who created the menu and brings more than a decade of hospitality experience to the helm, genuinely loves scrolls (though more savoury than sweet) and he’s baking things he and his mates simply love to eat themselves. Serving customers with real smiles and all the patience, Public Supply is unpretentious and a true product of its relaxed riverside surroundings. The outstanding sweet novelty factor is, quite literally, the icing on the cake of this slam dunk operation.
Details
If you’re driving to Public Supply from the Gold Coast, take the Gold Coast Highway past the Gold Coast Airport to Coolangatta Rd and follow the signs to Tweed Heads. It’s about eight minutes from the airport. If you’re road tripping from Byron Bay or Coffs Harbour, drive up the M1 past the border before taking the Kennedy Dr exit. Tap Wharf Rd into Maps to reach Public Supply in just a few minutes.
Address: Shop 10/29 Wharf Rd, Tweed Heads
Opening hours: 7am to 12pm, daily, but you’ll only score scrolls from Wednesday to Sunday.
