Melbourne baker brings back in-store kitchen at revitalised flagship

Baker Bleu has had a busy few years. After outgrowing its original 60-square-metre home in Elsternwick, which opened in 2016, and moving to a grand 400-square-metre space in Caulfield North in 2018, owners Mike and Mia Russell have just announced they’re upsizing – again.

The pair is opening a new location in Hawksburn Village in Prahran, just off Malvern Road, in May.

Just as exciting is who they’ve recruited to join the team. Carlton Wine Room head chef John Paul Twomey is leaving his current role to head up product and recipe development for Baker Bleu. He’s a veteran chef who spent a decade working for Andrew McConnell, including five years as head development chef.

Baker Bleu, one of Melbourne’s best bakeries, is known for its long-fermented sourdough with beautiful caramel-hued crusts. And its dinner rolls, in 2019 he wrote, “To deny yourself the Baker Bleu dinner roll with good butter is to miss a moment of pure joy”.

The new location will serve as both a pastry-production space (with controlled-temperature rooms and proofing cabinets “to allow for more control when creating sourdough croissants”) and a retail shopfront.

The already exceptional offering will expand to include filled ficelles, granola pots, grab-and-go drinks and Market Lane filter coffee.