To Be Frank Bakery

To Be Frank bakery is an artisan bakery in the backstreets of Collingwood. The breads from To Be Frank are made through long, natural fermentation from organic or sustainable products that have been responsibly farmed. Producers such as Demeter Biodynamic Co (VIC), Wholegrain Milling Co (NSW), Frattali Olive Oil (VIC) and Dalhousie Farm Eggs (VIC) are used to produce breads such as baguettes, fougasse, rye sourdoughs and focaccia; pastries such as fruit tarts, croissants and escargots. The open-format warehouse allows bread-lovers to watch their loaves being fermented, folded and shaped before being loaded into a multi-deck oven and transferred to the shelves by head beaker Franco Villalva, who has spent time working the kitchens of European restaurants and Bacash before opening To Be Frank with Lauren Parsons.