Bloomwood serves classic pastries like pain au chocolat and croissants. But what makes it a truly exciting addition to Melbourne’s pastry scene are the Asian-influenced viennoiserie, celebrating cultural heritage of founders Brian Taing (Foc and Sloppy Joe’s Deli), Joe La and Darren Nguyen.

Highlights include corn cheese (a Korean side dish) re-imagined as a Danish pastry; a fresh take on pandan crepes, filled with shredded coconut and palm sugar; and a taro flower Danish topped with coconut cream jelly and flower-shaped ube mascarpone. You’ll also find focaccia pizzas, with toppings like pepperoni with hot honey and truffle mushroom with stracciatella.

There’s also a big focus on specialty drinks, with the option to turn your coconut iced matcha or citrus cold brew (among others) into a “Bloom-tini” – garnished with three baby croissants on a skewer.

The venue was designed by Hacsan Design, inspired by Japandi architecture. Across two floors, you’ll find light timber panelling, circular paper lantern ceiling lamps, and custom noren curtains separating guests from the back-of-house.