Where To Find the Best Bread in Melbourne, According to 15 Chefs

The simple joy derived from a good loaf of bread cannot be overstated. But with so many exceptional bakeries, finding the perfect crust requires insider knowledge. We asked 15 top chefs for their pick of the best bread in town. 

Hugh Allen, Yiaga and Vue de Monde

“Baker Bleu is doing phenomenal work. The consistency across the entire range of sourdoughs, ryes and seeded loaves is seriously impressive. Especially given the scale they’re operating at now. It’s artisan bread made with real attention to quality and craft, but delivered at a level that’s accessible to more people.”

Sofia Levin, Masterchef judge

“The word ‘best’ when talking about food gives me a particular brand of culinary anxiety. But 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.”

Scott Eddington, Arnold’s and The Pinnacle

“Psomi has been popping up at the local Kensington market recently. Theo’s bread is delicious.”

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.”

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 & Deli

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

Aitor Jeronimo Orive, Basque Txoko at Nobody’s Baby

“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.”

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.”

Mino Han, Alt and Time After Time

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

Robbie Noble, Cherrywood Food

“Bread’s a very personal thing, I feel. My upbringing means I appreciate white loaves. But my time in France means I love sourdough, baguettes and breads loaded with heritage grains. Wood Frog Bakery makes incredible baguettes and sourdough that stand up really well.”

Audrey Allard, Holy Sugar

“Baker Bleu, of course. We need a store north-side. Northcote Bakeshop and Iris The Bakery do a great sourdough, too.”

Nornie Bero, Native Ingredients Every Day author

“Gordon Street Bakery in Footscray. The bread is always fresh, perfectly baked and full of flavour – everything you want from a good loaf. I especially love the cheese sticks and olive bread! Chef’s kiss.”

Charlie Duffy, Day Baker

“Oji House in Preston. Quentin [Berthonneau] is one of the most passionate, knowledgeable and skilled bakers in Australia. The table loaf and shokupan are some of my favourites. Keep an eye out for his panettone, too.”

Frankie Hadid, Arnold’s

“I have three different spots for bread. Akimbo for shokupan, To Be Frank for focaccia and Ovens Street for fougasse.”

Gareth Whitton, Tarts Anon

“Akimbo Bread in Northcote. Get the fougasse, shokupan and the juiciest, flakiest sausage roll. In fact, just get everything, as I do, once a week.