If you live or work around Collingwood, you’re probably familiar with To Be Frank, the Bedford Street bakery that makes irresistible pastries and wholegrain slow-fermented breads employing a modern French technique dubbed “respectus panis”. In great news for those on the south side, To Be Frank is opening a second location in July – in Elsternwick.

It's headed for Riddell Parade, joining Hunter & Co Deli and the newest Sibling Spice outlet. Alongside the pastries and bread, co-owners (and life partners) Lauren Parsons and Franco Villalva plan to bring the sense of community they’ve created in Collingwood.

“We’ve become friends with a lot of our customers, and I think that’s a really important part of the community that we still want in Elsternwick,” Parsons tells Broadsheet.

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If you’ve visited the Collingwood location, you’ll be familiar with the setup – once you’ve made your way past the pastry-filled counter and bread-lined wall to reach the register, you get to watch the pastry chefs in the open kitchen while you wait for your coffee or treat. The open kitchen will get a level up in Elsternwick, with a window making up the entire storefront, allowing passers-by to watch the chefs at work – and likely tempting them to come inside.

Favourites from Collingwood will make the trip, including flaky dulce de leche pastries and Ted Lasso-inspired shortbread biscuits. So will the chocolate smiles and kouign-amanns, alongside some new offerings. A basil and passionfruit cruffin, created for the Collingwood store as a Mother’s Day special, will be a permanent menu item in Elsternwick, as will a newly created twist on the babka.

Ultimately though, the duo plans to be guided by the wants of the community – as they have in Collingwood. Like when the dulce de leche pastry was briefly removed – and swiftly brought back after outcry from the regulars.

To Be Frank will open at 24–26 Riddell Parade, Elsternwick in July.