Where Chefs Eat: Melbourne’s Best Bread, According to 17 Top Chefs

If you want to live the good life, you need a local great bakery. A crunchy slice of bread lifts any meal, whether it’s your morning toast or something to swipe through your plate at dinner time. We’ve asked some of our city’s favourite chefs for their go-tos – from a neighbourhood spot baking chewy melonpan to a south-side institution’s crisp country loaves. Here’s where to find them.

Esca Khoo, Tyga

Ovens Street Bakery in Brunswick. Any sourdough would do for me from their tiny little artisan bakery! They produce incredible bread in such a small space. Only a small amount is produced every day and the toasting on the bread surface is not too burnt and not too light – just the right amount of roasty notes. 

Shannon Martinez, Smith & Daughters

I’m a continental bread kinda gal. I grew up eating it. So for me, it’s Casa del Pane at the Preston Market.

Sofia Levin, Masterchef judge

When I’m north side, I find Falco the most reliable, and when I’m south side, my go-to is Little Sister Bakery. I especially like the heavily seeded Sofia loaf at the latter. Unfortunately, it’s not named after me.

Khanh Ong, George on Collins

I really like Woodfrog or Q le Baker. I think it’s because they take their sourdough really far. The crust is dark.

Ravi Presser, Ruzia’s

We are very fortunate to use Baker Bleu bread [at Ruzia’s]. I think their consistency and innovation is some of the best in the country. Special mention to the OG, Firebrand Sourdough Bakery in Ripponlea. I always loved the rustic nature and uncomplicated feel to the place, plus the bread is legendary.

Jo Chan, Small Batch

Plot is my neighbourhood bakery, and their sogeum [Korean salt bread] and melonpan are one of a kind. I also have a soft spot for Daybaker. Charlie [Duffy] has been an important mentor to me, and what he and his team are creating is beautiful.

Stephanie Alexander, AO

I have several. Irrewarra seed breakfast loaf is my breakfast favourite for toasting. I enjoy Woodfrog baguettes and Phillippa’s boule – a country loaf is excellent to serve with a plate of cheese and sausage. And Baker Bleu’s caraway and rye loaf.

Jack Muir-Rigby, Masses Bagels

This is a hard one because both Carmen [Newton] and I literally spend our weekends going to different bakeries, and we love so many different places for different reasons. Akimbo is amazing, and we really like the To Be Frank focaccia. Another standout is Embla’s woodfired sourdough and seasonal butter.

Saavni Krishnan and Sriram Aditya, Saadi

Krishnan: If I had to choose one favourite bakery (I have a few) I would choose Ovens Street Bakery in Brunswick. Their sourdough is my favourite! Aditya: I love fougasse, and Bread Club in North Melbourne makes the best fougasse in Melbourne, in my humble opinion.

Michael McAulay, Yiaga

Austin’s Ambrosia is making the best sourdough bread and pizzas in the country! Postmodern flavour combinations with highly technical dough. The only downside is he’s doing it in Geelong. Come back to Melbourne, Austin, we miss you.

Scott Eddington, Arnold’s

Psomi has been popping up at the local Kensington market recently. Theo [Loizou]’s bread is delicious.

Aitor Jeronimo Orive, Basque Kitchen by Aitor

I love dark-rye sourdough and the one from Baker Bleu is great. I’ll always have mine with smoked whipped butter and salt flakes.

Pipat Noomie Yodmunee, Bar Spontana

Bread Club. They have the best baguettes and doughnuts. 

Hendri Budiman, Juni

Baker Bleu. I always go for the standard country loaf when I get a craving for sourdough. A thick spread of butter, sea salt and honey for the first slice. 

Elias Salomonsson, Circl

I’ve been a regular at Via Porta since it opened. I used to live just down the road during Covid, so I was there almost every day. I’ve known the Cosentino brothers for years, and everything they do is done with such pride and consistency. I now live closer to their new venue, Lucci, but still find myself heading back to Via Porta regularly. My go-to order is the salmon on dark rye. I grew up eating dark rye, and it feels like a little taste of home.

Mino Han, Alt, Time After Time, Ummd

I like Baker Bleu. The variety they offer is excellent, and they never disappoint. Their ham and cheese is next level.