The best bakeries in Melbourne
Baker Bleu is probably best known for supplying the likes of Attica, Cutler & Co and the Carlton Wine Room with their bread, so you know it is outrageously good. Baker Bleu’s high-hydration, long-fermented and deeply caramelised loaves play such star roles that the bakery only produces sourdough and doesn’t dabble in viennoiserie. Keep an eye out for their country loaves – an entire wheel made of individual sourdough rolls baked together.
Tearing into the crunchy, deep caramel crust of Wild Life Bakery's sourdough feels like holy communion with carbs. The intense, chewy crumb in slices swabbed with miso butter or dipped into harissa-heavy shakshouka is why locals cram this bakery for breakfast and leave with lengths of baguettes and fruit loaves tucked under their arms.
This artisan bakery specialises in whole wheat sourdough bread and pastries, resulting in a more complex and nutritious loaf. Q Le Baker uses locally milled rye, spelt and khorasan flours from Rolling Stone Mill and Laucke Flour Mills. Baker Quinten Berthonneau sources produce for his filled goods from other vendors in the Prahran Market for his meat pies, sandwiches and sweets. Hot tip: keep an eye out for their stall at weekly, accredited farmers markets and get in quick, they're usually the first bakery to sell out.
All Are Welcome is situated in an old Christian Science reading room and adopted its name from the old signage above the door. Owner and baker, Boris Portnoy, previously worked as the head pastry chef of The Restaurant at Meadowood, a three-Michelin star restaurant in the Napa Valley, before relocating to Melbourne to set up his bakery. Expect seeded and rye sourdoughs, flatbreads, viennoiserie, and even the Georgian cheese-filled bread, khachapuri.
Woodfrog has quietly grown from their bakery in St Kilda and now have nine outposts slinging their 28-hour, naturally leavened, hand-shapened soir, fruit, spelt, pumpkin and olive loaves built off an eight-year-old starter. True devotees pre-order their bread to avoid disappointment, which we would strongly advise if you’re stalking out hot cross buns around Easter.
Salted caramel doughnuts, loaves of rye and golden croissants fill every cabinet and wooden rack in the shop. Find a seat if you can. This is the best pie shop in the city. So good, in fact, we'd settle for just squatting in the street, arms extended trying not to let the peppery contents of a beef pie get on our shoes. It's all planning here. The bakery is a magnet during lunch and any time approaching Easter when the hot crossed buns come out of the oven fruit-filled, spiced and glistening. Order ahead, and get in before the mobs at lunch when fat sandwiches on rye and multigrain cause wars.
Out in the picturesque Dandenong Ranges, Burnham Bakery produces artisan bread using biodynamic and sustainable practices. In the making of their white, rye, grain and wholemeal loaves, Burnham Bakery exclusively uses emmer, spelt and heirloom wheat varieties that were cultivated before industrialisation. Bread lovers swarm for their full-flavoured spelt and rustic, 2.5kg free-form miche loaves.
A1 is probably the most loved bakery on Sydney Road. Since 1992, this family bakery has been keeping cash-strapped students fed with Lebanese zaatar pizza, cheese pies and spinach triangles, all for under $5 a pop. This bakery also has a Middle Eastern grocer attached to it, so you can pick up packets of house-baked pita as you stock up on pomegranate molasses, sumac and baklava.
The heaving display of flaky croissants, beef ragu pies, meringues and loaves is as daunting as it is impressive, but this bakery is best known for the fermented whole wheat bread with a loose-knit texture and nutty sesame crust and Easter fruit buns (be warned, the queues in April are carnage).
We like eating carbs and feeling righteous – hence our love for Loafer Bread. They exclusively use local, organic and biodynamic ingredients – from the Gippsland beef that fills the pies, to the certified organic stone-milled flours, raisins and grains in every last loaf and cookie. We’re all about getting a mixed box of their buttery shortbread biscuits, or snaffling a curbside table, fair trade coffee and climbing between the layers of a flaky butter croissant and the most densely nut-populated walnut and cinnamon scroll in town.