As a kid Mike Russell was known as “Blue”, thanks to his strawberry-blonde hair. He revived the name – albeit in French – for his bakery, which opened in Melbourne at the beginning of 2017. This is the first Sydney outpost of the cult-favourite bakery, which he opened in partnership with Neil Perry who runs Margaret a few doors down. It’s also the first of Russell’s bakeries with dine-in service.

In the morning, you might see the signature sourdough (naturally leavened with wild yeast and fermented for over 18 hours); a breakfast bowl with kale, roast pepitas, hazelnut, avo, barley, tomatoes, tahini and a soft-boiled egg; a double-smoked bacon and egg sanga with Emmental and chipotle barbeque sauce; a four cheese toastie; and sourdough croissants served with Copper Tree Farm butter and preserves. Drinks include Mecca Coffee and house-made juices.

The lunch trade starts around midday, with a menu from Neil Perry and George Sinclair. Linger over lunch with Roman-style pizzas, stacked focaccia panini, or salads as well as a cocktail list by Margaret’s bar manager Tristan Prosser and a wine list from head sommelier Richard Healy.

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Updated: November 10th, 2023

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