Toast House is up there with Melbourne’s most inventive bakeries. It’s by Irene Lin, a full-time investment analyst who has been baking cakes and bread at home for over a decade, and her husband William Chen.

The signature is a pillowy loaf that’s shaped like a house (a toast house, if you like) and comes in several flavours. Think strawberry with matcha red bean, or black sesame and sultana.

But what else is in the cabinet? Try raspberry cream cheese mochi buns, coconut-mango wild yeast loaves and cream-filled pretzels in flavours such as black sesame, coconut latte and chocolate cream cheese.