Where Chefs Eat: 15 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.”

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.”

Jett Alexander, Osteria Ilaria

“It would have to be John Demetrios’s new spot on Glenferrie Road, Butter Days! He really is the don of the South. And he used to be Pierre Koffmann’s pastry chef.”

Coşkun Uysal, Tulum

“Q le Baker in Prahran. The caramelised onion and olive fougasse is absolutely delicious, and I also love the baguette sandwiches – simple, generous and always spot-on.”

Cam Tay-Yap, Pebble

“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.”

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, Daybaker

“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

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

Sarah Chan, Past Port and The Waterside Hotel

“It would be Betterburnt in Hawthorn. The Basque cheesecake is so well made, and my favourite is the yuzu meringue curd. The team drops new flavours every fortnight, so there’s always something new and creative to try.” 

Audrey Allard, Holy Sugar

“Austro Bakery in North Melbourne. It’s a business model for what we had, only being open Friday and Saturday. Everything there is just done well!”

Diana Desensi

“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.”

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