A few tears might have been shed when American diner Rockwell and Sons shut up shop for good this winter, but it's a-ok, because the crew from Bar Liberty and Capitano have been busy cooking up something pretty exciting to fill its place. Or, should we say, baking. That's right, the space at 288 Smith Street is set to enter its next phase of life as an innovative bakery named Falco. For this venue, Michael Bascetta, Manu Potoi and Casey Wall have teamed up with Christine Tran (Tivoli Road Bakery, Loafer Bread), who's fresh from a stint at San Francisco's renowned bakery Tartine. In Collingwood, Tran will be baking sweet and savoury goods made with seasonal, organic and local produce. The kitchen will be sourcing chocolate from Hunted & Gathered and Birdsnake, dairy products from nearby Saint David, and organic flour from Wholegrain Milling in NSW and Powlett Hill in Victoria. [caption id="attachment_743468" align="alignnone" width="1920"] Jana Longhurst[/caption] A 25-seat cafe space by Chris James Design Studio will adjoin the cabinets loaded with oven-fresh Falco goodies. As well as a range of bread — that runs from rustic country loaves to sourdough baguettes — you'll spy hot pies, fresh sandwiches, house-made jams and grab-and-go sourdough muffins stuffed with egg and cheese. Sweet-toothed folk can prepare for he likes of Swedish-style cardamom buns and addictive vegan brownies. And because freshly baked treats make a perfect match to a nice hot cuppa, Falco will even be roasting its own house coffee. Falco is slated to open at 288 Smith St, Collingwood from late October. Images: Jana Longhurst