Hector’s Bakery
Eight years after opening the first Hector’s Deli store in Richmond, co-founder Dom Wilton and the team are readying an ambitious new project in the same suburb. Hector’s Bakery, the biggest operation in size – and cost – the business has undertaken, is due to open in early March on Stewart Street, opposite Richmond Station.
The 350-square-meter venue will produce the bread for all Hector’s Deli stores and add an entirely new retail arm to the Hector’s empire.
The bakery will make and sell Turkish bread, a rye loaf and a 2.0 version of the Hector’s steamed potato bun, currently used for the fried chicken and fried mushroom sandwiches. Doughnuts will stay a staple of all Hector’s Deli locations, but new products including morning buns, laminated pastries and a fermented habanero and cheese scroll will be exclusive to the bakery (though you’ll be able to buy all the usual Hector’s Deli sandwiches at the new bakery, too).
Unlike the design of the delis, which Wilton says represents the lunchtime hustle and bustle of cities like New York and Chicago, Hector’s Bakery will have a more relaxed, Nordic-inspired fit-out.
Hector’s Bakery is expected to open at 33 Stewart Street, Richmond in early March, 2025.
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