Follow your nose down the leafy lanes of Double Bay to Baker Bleu. This stylish pastry studio and sourdough factory is the first Sydney chapter for owners Mike and Mia Russell, who opened the bakery in September 2022.
From Caulfield to Hawksburn and now Double Bay, Baker Bleu has built quite the following for its 48-hour sourdough, chewy New York-style bagels, cracking sandwiches and seasonal Roman-style pizzas. Save yourself from last night's leftovers and opt for a lunchtime sanga, like the poached chicken with roasted tomato, avocado and green goddess dressing on malted rye, or the Reuben with ham and Dijon mustard on ficelle (thin baguette).
Baker Bleu’s sourdough pizzas are just as tempting and baked fresh in a stone oven with seasonal toppings like hot sopressa salami and Swiss cheese, or potato with garlic cream, potato, parmesan and rosemary.
If you’re part of the morning rush, then grab a Mecca coffee from the dedicated coffee counter with a signature sourdough chocolatine (pain au chocolat). You can also take home an edible souvenir, such as Baker Bleu’s 100 per cent wholegrain rye loaf, slow-fermented country wheel consisting of 36 sourdough rolls, vegan challah, or any of the premium pantry staples.