Since opening in 2018, chef Raymond Capaldi and his partner Jodi Crocker’s Wonder Pies brand has continued to rise. Though the pair also run several retail shops under the Baketico name, wholesale pie production remains their bread and butter.

Wonder Pies is renowned for its distinctive pastries, supplying cafes, caterers and even Flemington Racecourse. Capaldi’s pie recipe has been tried and tested so that when you take a bite it won’t collapse and crumble in your hands. Each one has a light shortcrust pastry on the bottom and crisp puff pastry on top.

Since its Bulleen factory was compulsorily acquired for redevelopment, the brand has migrated to a lofty new site in Coburg North, within an emerging hospitality hub – The Newlands Quarter – led by property developers Banco Group.

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“It’s been a pet project of [theirs] to create a space all focused on food and beverage, then [they] went a step further and said, ‘I want it to be local’,” says Crocker. “[They] want it to eventually become a bit of a destination for visitors to see where a lot of Melbourne brands come from.”

At the new factory, Capaldi and Crocker take this sentiment literally. The production process is exposed through a large viewing window, letting customers see the pie-making first-hand.

“They can be eating a pie while seeing it being made,” says Crocker. “I suppose that also helps us stand by our ‘100 per cent handmade’ label.”

Pies are available to purchase, of course, with the options to take them home or eat on the spot. You’ll find around 15 fresh options at any given time – from classic braised beef mince and gravy to a lasagne rendition filled with sheets of pasta, Wagyu mince and bechamel.

There are also sausage rolls, pasties and a toastie range, plus a cabinet of sweets with Golden Gaytime doughnuts and salted caramel apple pies from the couple’s other spin-off brand, Nana Fraser’s Bakery.

Taking advantage of the extra-high ceilings, the building was renovated to include a custom mezzanine overlooking the production area. Fitted with an open kitchen and a long marble bar, it will be used for functions of up to 100 people and more intimate private dining experiences.

“Ray sort of gets that itch he needs to scratch to cook, so that inspired the chef's table,” says Crocker.

It’s bookable for groups of up to 16 and can be customised upon request. The four-course menu will be different each time, giving room for Capaldi to play around with dishes like duck à l'orange pithiviers with coffee sauce, or kangaroo tail pies with red wine jus.

Fitted with smart screens and cameras, Capaldi and Crocker hope to eventually use the space for virtual cooking classes, industry events and workshops. Located a stone’s throw from Pentridge Cinema, they also have plans for a 24-hour pie shop to cater to post-movie crowds.

Wonder Pies Coburg
113 Newlands Road, Coburg North
(03) 9850 9707

Mon to Sun 7am–4pm