Sourdough bakery Baker Bleu’s goods can already be found in its Melbourne locations at Prahran and Caulfield North. It’s Cremorne site at the 65 Dover commercial development is the team’s biggest operation in Australia.

Signature breads, pastries and bagels – all baked on-site – remain a highlight, but they’re joined by more substantial options including prosciutto and gruyere on a butter ficelle. Come lunchtime, get sandwiches like chicken green goddess and tuna salad, and sourdough pizzas including a margherita with walnut pesto and chilli oil and 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.

In addition to standard coffees – made here using Market Lane beans – you'll also find matcha drinks and a condensed-cream-topped tiramisu latte.