First Look: What Are “Melbourne-Style Cookies”? A New Bakery Attempts To Answer the Question

There’s something about cookies that makes people absolutely lose it. In New York City, people still line up for giant Levain cookies 31 years after the bakery opened. Brisbane’s (controversial) Brooki Bakehouse has one million Instagram followers, six stores and a cookie ATM. Earlier this month, I spent US$45 on six cookies from Christina Tosi’s Milk Bar in Los Angeles because a relative wanted to try them. And let’s not forget the frenzy set off in Sydney in 2024 when enterprising travellers opened an unofficial Crumbl pop-up in Bondi. 

Bakestand is a new bakery that no doubt hopes to generate some of the virality and hype of its cookie predecessors. After opening the first Bakestand at Melbourne Central last month, founders Vi Thao Tran and pastry chef Steven He (also of Le Yeahllow) have already expanded with a second location inside Melbourne Walk – officially opening on Thursday May 28 – and plan to open a third Bakestand at Hyde Melbourne Place before the year’s end.

The bakery specialises in “Melbourne-style cookies”, which He says are defined by crisp edges, a chewy centre and their large size (10-centimetre diameter). The texture “represents Melbourne culture,” He says. “A little bit rough around the edge, but soft inside.” 

The handmade cookies are baked on-site at each location and are made using Valrhona chocolate and cultured butter from Sydney-based Pepe Saya. “We’ve tried to create flavours that reflect Melbourne culture and the people,” says He, who grew up in northern China and has lived in Melbourne for the past 10 years. 

He is known for whimsical creations at Le Yeahllow, including a balloon dog cake and trompe l’oeil mandarin cakes. But at Bakestand, things veer more traditional with flavours such as mocha, banana bread, and Uji matcha with strawberry and white chocolate, inspired by the city’s cafe scene. Others, including Vegemite and cheese, were inspired by his young daughters, who He says often take Vegemite and cheese sandwiches to school. The cookie version incorporates Vegemite, gruyère, mozzarella, caramel and dark chocolate chips. While the combination is unconventional, He says chocolate pairs well with intensely umami Vegemite, and the caramel helps balance the salty and sweet flavours. 

For now, Bakestand is focused on cookies. But in future, the team plans to add soft serve so you can enjoy a warm, freshly baked cookie topped with a frozen swirl.

Bakestand Melbourne Walk
Shop GF-19, 309/325 Bourke Street, Melbourne
(03) 9380 5658

Hours:
Daily 10am–6pm

bakestand.com.au
@bake.stand