Where Chefs Eat: 11 Top Chefs Share Their Favourite Melbourne Bakeries (and What To Order)

Ever found yourself staring at a cabinet full of freshly baked pastries, but everything looks so bloody good, you just can’t make a decision? That’s what it’s like trying to decide on a bakery in Melbourne. We’re truly spoilt for choice. So, to help narrow down the endless options for elite sourdough, croissants, cakes and more, we’ve asked the city’s best chefs and bakers for their recs. Hot stuff comin’ through.

Nat Thaipun

Loafer Bread – hands down. It’s partly nostalgic because I lived in Fitzroy North during uni, but also because it existed before this new wave of clean-cut, plywood-decked, soulless concrete bakeries with algorithm-perfect social media campaigns and wait times longer than a Centrelink queue. Loafer started out as a humble market stall and hasn’t changed a thing. I love that it has stuck to its guns, especially the no-single-use cup policy. As someone who’s managed cafes and helped set up a reusable cup system in New Zealand, I know how hard that is. It’s just got soul.

Hugh Allen, Vue De Monde

Right now, I’m most excited about Butter Days, which is about to open. It’s a project by my good friend John Demetrios. I’ve been lucky enough to see a lot of his R&D. The level of thought and care he’s putting into every item is incredible. It’s going to be something special – some nostalgic flavours with a refined execution. He’s also one of the loveliest guys in the industry.

Diana Desensi, Daphne

Wild Life in Brunswick East. The pastries, particularly the plain croissants, strike that perfect balance for me. It’s everything I look for in a croissant. The bakery feels like a true neighbourhood hub. There’s something about the atmosphere that makes it feel rooted in the community, and that’s a big part of what keeps me coming back.

Cam Tay-Yap

We love going to Lumos Bakery in McKinnon. Carina [La Delfa]’s bread and pastry game is phenomenal. Her partner Dan [Rosenow] has great warmth and is great with guests. They have a great babka that is moist and not too sweet, fantastic pastries that satisfy my sweet tooth and a tuna melt that hits the spot.

Kate Reid, Lune Croissanterie

My favourite baked good in the city is the Mork cinnamon bun, but the bakery I’m most impressed with at the moment is Small Batch. And the banana bread at Cibo Deli down in Mount Martha is unrivalled. I find an excuse to get down there as often as possible.

Patti Chimkire, Mali Bakes

Ovens Street is a true gem in Brunswick. Despite their small space, they create some of Melbourne’s best bread and pastries, all packed with flavours. My personal favourite is the brekkie pizza, especially when it’s fresh out of the oven!

Ross Lusted, Marmelo

Mike and Mia Russell’s Baker Bleu in Caufield North. I love the sourdough, and it is our bread of choice for Marmelo. My favourite pastries are from Publique in Queen Victoria Market.

Charlie Duffy, Small Batch

Baker Bleu never misses for me. Mike [Russell] and the team are consistently absolutely nailing the classics. Crusty, burnished loaves, beautiful pastries and a seriously good lunch offering. It’s got it all.

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.

Kay-Lene Tan, Yugen and Omnia

Monforte Viennoiserie. I love the seasonal specials, but the maritozzi buns stole my heart.

Frankie Hadid, Clara Luna at Jamsheed Urban Winery

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

Want more recommendations from Melbourne’s best chefs? Check out Broadsheet’s Where Chefs Eat series, updated regularly.