Rockwell and Sons may have departed us, but from all accounts from its co-owners, it was time for a change. Falco Bakery has taken its place and it focuses traditional baking techniques with a few flourishes to keep the product true to its Collingwood home.
In keeping with the fundamentals of Michael Bascetta, Manu Potoi and Casey Wall's other businesses Bar Liberty and Capitano, Falco will use locally sourced ingredients with a focus on the seasons. Flours are sourced from Wholegrain Milling in NSW and Powlett Hill in Victoria, with chocolates coming from Birdsnake and milk from Saint David's Dairy. They've also brought on another partner to the business, Christine Tan, who will be producing all the sourdough, buns and baked goods on-site. Prior to Falco, Tan spent 12 months at San Fransisco's famed Tartine Bakery and has since been working as the head baker for Loafer in North Fitzroy.
Expect Swedish cardamom buns, vegan chocolate brownies, sourdough English muffins, hot pies and sandwiches available for purchase next to those full, sourdough loaves accompanied by Falco's own coffee, roasted in-house.