From crisp baguettes to ciabatta and the humble loaf, bread is a staple in any kitchen cupboard. But how can you tell the crummy bakeries from the best boulangeries? Culture Trip has eaten their way through Melbourne to bring you a list of the bakeries you absolutely knead to visit.
Designed by March Studio, the stunning interior of Baker D. Chirico was modelled after a breadbasket with undulating wooden slats that serve as shelves. The selection on offer is just as impressive as the space itself, with savoury pastries, beef pies, fruit buns and irresistible nougat, but it’s the sourdough loaves that keep customers coming back for more.
Named to the Gourmet Traveller list of “Melbourne’s Cult Sweets”, Lune Croissanterie has gained a following, as proven by the marathon queues each weekend. Although you’ll have to wake up at an ungodly hour just to snatch one of their pastries, it’s worth it. Their croissants are crafted in a climate-controlled, purpose-built facility, assuring that each is crisp and golden. Aside from traditional French croissants and pain au chocolat, Lune also serves lemon curd cruffins and twice-baked croissants, as well as other goodies.
Established in 2012 by Brenton Lang, Rustica Sourdough is the place to go if you’re into artisan bread. With choices such as quinoa soy and linseed, apricot date and walnut, and vine fruit and rosemary, Rustica boasts an unconventional range of sourdough flavour combinations. There is also a café with an all-day brunch menu, featuring eggs benedict with lobster and charcoal brioche, French toasted hot cross bun, and a breakfast salad with warm grains. Rustica Sourdough supports sustainable farming practices.
Husband-and-wife team Michael and Pippa James opened Tivoli Road Bakery in 2013 after stints at Baker D Chirico, Vue de monde and Cutler & Co. Prepared with time-honoured techniques, the variety of breads include stoneground sourdough, fruit and olive breads, and Turkish bread, and on the weekend you can nab 100% rye sourdough, as well as treacle and oat soda bread. Tivoli also prepares a range of Viennoise pastries and fresh-from-the-oven Aussie classics, such as pies, sausage rolls and pasties.
Founded by fifth-generation baker David Menard, Noisette draws from a long legacy of boulangeries to bring Melbourne a taste of provincial life with a modern twist. The display case is crammed with petite sweets, croissants and brightly coloured macarons. Baguettes are proudly displayed standing behind the counter alongside brioche, multigrain, rye and wholemeal loaves. With shops in Bentleigh and Port Melbourne, there’s double the opportunity to treat yourself.
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