This bakery, which started in Collingwood, is known for its flaky croissants, facturas (a laminated Argentinian pastry) filled with dulce de leche, and long-fermented loaves made using the respectus panis method. At this location, you can see straight into the pastry kitchen where you can watch as the team rolls and laminates pastries.

Other products include hefty focaccia sandwiches, a cross-laminated croissant “bomb” filled with coconut crème patissiere and dulce de leche, as well as a chocolatine made from croissant dough with cocoa that’s been filled with chocolate from Melbourne chocolate company Cuvee and topped with cacao nibs. Espresso and filter coffee are available too.