In 2022, Neil Perry convinced Baker Bleu founders Mike and Mia Russell to open an outpost of their beloved Melbourne bakery in Sydney (right next to Perry’s restaurant, Margaret). Soon after launching in the Harbour City, the Russells introduced a dine-in offering with Roman-style pizzas and more than 20 different sandwiches daily.

“We decided that we’d love to do the same thing in Melbourne,” Mike tells Broadsheet. The team incorporated elements of the Sydney venue into its Melbourne stores starting with sandwiches at Caulfield North. But to date, Baker Bleu’s Melbourne bakeries have been quick grab-and-go spots known for 48-hour fermented sourdough loaves, as well as baguettes, croissants and cinnamon scrolls with just a few hard-to-snag streetside tables.

This week, the Russells opened their biggest location in Cremorne at the 65 Dover commercial development – where the Future Future crew is also soon to open its casual Japanese venue Suupaa. “When this site came along, we couldn’t refuse to do the whole kitchen service every day,” says Mike.

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Signature breads, pastries and bagels all baked on-site remain a highlight, but now they’re joined by more substantial options. From open, you’ll find breakfast items including an egg salad sandwich, and prosciutto and gruyere on a butter ficelle. The lunch menu kicks in at 10.30am with sandwiches such as chicken green goddess and tuna salad, and sourdough pizzas including a margherita with walnut pesto and chilli oil; a zucchini pine nut pie with feta and chimichurri; and even a classic Hawaiian.

There’s no table service, but you can order all-day plates at the counter and take a number to your table. A baker’s plate (a take on a ploughman’s lunch) comes with ficelle, Copper Tree butter, prosciutto, a soft egg, gruyere, tomato, pickles, guindilla peppers and a herb salad. And the challah is transformed into French toast topped with ricotta, mascarpone and figs, inspired by the signature dish at Los Angeles cafe Sqirl.

The venue has been built with office workers in mind, but he hopes it will also be a destination venue in an area he believes is “underserviced” as far as bakeries are concerned.

Another draw for the weekend crowd is the specialty drinks. In addition to standard coffees – made here using Market Lane beans – there are matcha drinks and a condensed-cream-topped tiramisu latte.

Baker Bleu Cremorne
65 Dover Street, Cremorne
1300 225 372

Hours:
Mon to Fri 7am–4.30pm
Sat & Sun 7am–3pm

bakerbleu.com.au