The Best Cake Shops in Melbourne
Ever since Monarch Cakes first opened in Carlton in 1931, Melbourne’s cake obsession has only continued to rise. Today, this city’s bakeries have a slice for every taste – from babka to Basque cheesecake and fluffy sponge cakes. Even gelato and ice-cream shops like Pidapipo and Kariton Sorbetes have a slice in the game. Beyond them, a new generation of pastry chefs is creating cuisine-crossing cakes that break the mould (we see you, Raya ). And, lucky for us, high demand has brought cult-favourite Sydney spots Black Star Pastry and Tokyo Lamington further south. Ride out the sugar high with this list of Melbourne’s best cake shops, curated by Broadsheet’s expert food and drink editors.

Mabels

Raya

Tokyo Lamington

Kudo

Pidapipo Laboratorio

Zero Mode

Nikos Quality Cakes

Penny for Pound Richmond

Piccolina Gelateria Collingwood

4me Gluten Free

Monarch Cakes

Frank & Harri

The French Lettuce

Kariton Sorbetes Footscray

Morning Market Fitzroy

Drom Bakery

Le Bajo Milkbar

Candied Bakery

Co Bake Space

Bibelot

Tarts Anon Cremorne

Mietta by Rosemary

Tori’s

Lulu & Me
More Options
Mali Bakes, Thornbury
Pastry chef Patchanida Chimkire caused an Instagram sensation during the 2020 lockdown with her Mali Bakes account, which showcased her colourful vintage-style cakes. At her Thornbury kitchen, you can pre-order custom and classic cakes for pick up.
Zee Scott HQ, Coburg North
Cake-making has been in Zee Scott’s family for generations: both her mother and maternal grandmother were professional wedding cake makers. The marriage celebrant and cake queen continues the tradition with towering wedding cakes decorated in colourful piping (get in early, they sell out months in advance). She also runs cake-decorating classes if you want to learn the craft.
Sucre Du Jour, Camberwell
The first thing that catches your attention is the glass display cabinet full of colourful pastries, tarts, cakes and breaded delights. Partners and co-owners Josephine Tan and Eigen Ting are constantly experimenting (“sucre du jour” means “sweet of the day” in French). But a standout mainstay is the Macadamia-Cereal Tart, which draws on nostalgia for cornflakes, and the flavoured milk it leaves behind.





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