The Hamptons Bakery

There’s no need to turn up at dawn for the freshest pastries at new bayside bakery, The Hamptons.

Rather than bake the whole day’s stock in the morning, the bakers here work the ovens into the afternoon to refill stock as fast as it disappears.

Ben Avramides and his partners Tommy McIntosh and Simon Winfield are the Tommy Collins Group, which is behind The Little Ox and Hawk & Hunter (both now sold), as well as Almond Milk Co., Schmucks Bagels and Sth Central.

Matt Forbes helped train the Hamptons bakers from his Cobb Lane bakery in Yarraville.

The team offers some unusual bread. It does milk buns and a pumpkin-and-soy loaf, made with soy sauce for a rich colour and flavour, which is then rolled in pepitas.

Aside from the takeaway baked goods, there’s a full dine-in brunch menu, which includes a savoury French toast with roast mushrooms and baked ricotta. Soups, sandwiches and salads roll in for lunch.

Design company Ewert Leaf (which worked on Hawk and Hunter and Cobb Lane) has created a spacious 100-seat space with banquettes and counter dining. It also easily fits prams.

There is also a five-deck oven – perfect for pizza making.