The Best Bakeries in Melbourne
Crunch through crusty sourdough, munch on stacked sandwiches, savour flaky croissants and chew on moreish cookies, devour doughnuts and admire pastry perfection at the best bakeries in Melbourne.
The Best Bakeries in Melbourne
Crunch through crusty sourdough, munch on stacked sandwiches, savour flaky croissants and chew on moreish cookies, devour doughnuts and admire pastry perfection at the best bakeries in Melbourne.
It's no secret that Melbourne boasts a bountiful array of bangin' bakeries, and we've done the carb-loaded work for you, rounding up the best of the best. From traditional European-style bakehouses to Japanese-inspired cafes, Middle Eastern bakeries to sourdough specialists, Melburnians are truly blessed with countless options. There are so many spots out there that sometimes you need a bit of guidance to track down the top of the crop so you don't waste any stomach space on soggy croissants or stale sandwiches.
While you could just follow your nose, meandering around town guided by the in the inimitable smell of freshly baked bread, you'd be better off getting a head start, using our guide to the best bakeries in Melbourne. Here you will find everything from classic croissants to savoury-stuffed pita pockets, seeded sourdoughs, seasonal danishes, soft shiopans, delectable egg sandwiches, chewy bagels, thick cookies, and so much more. Some are quiet and calm hideouts, many require time in a line, some are new with a plenty of old favourites, but what they all have in common is that they produce consistent, top-quality, doughy and buttery goods that make your day instantly better.
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The Best Cafes in Melbourne
The Best Coffee in Melbourne
The Best Restaurants in Melbourne
The Best Boozy Bottomless Brunches in Melbourne
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The venue, which combines a takeaway bakery, coffee bar, and a 26-seat cafe, is an independent, all-day spot from Felix Goodwin and Elena Nguyen, the founders of beloved Kudo Bakery. Bringing together artisan baking, seasonal dining, specialty coffee, and thoughtful design in a welcoming neighbourhood space, Itera has all the makings to become an instant community hub.
The offering at Itera is far more diverse than a traditional bakery slinging vanilla slices and meat pies; instead it draws on the team’s heritage — such as Nguyen’s Vietnamese background and head chef Kelvin Ong’s Malaysian origins — to produce inventive, exciting baked goods that showcase seasonal produce and local growers. There’s everything from a chicken congee pot pie to a corn and cheese rarebit with vegemite butter, a spring onion potato rosti to a tiger prawn burger and folded eggs with nduja, labneh and fermented capsicum. Dessert is essentially mandatory, and we’d suggest trying as many of the goodies as possible, from a creme caramel with whipped cream to a pandan and coconut cake. A particular highlight of Itera is its rotating lineup of canelés, the custardy French pastry enclosed in a dark, caramelised crust.
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Sunny Day Scrolls has opened on Little Collins Street in Melbourne’s CBD, and it’s here to focus on one thing, and one thing only. Spectacular scrolls. While the venue may be new, its founders are old hands in the industry, with their always-bustling bakery, Bloomwood, undoubtedly one of Melbourne’s best (they also operate Joey’s Doughies, Sloppy Joe’s Deli and Flappy Joes). The team have found such success at their Exhibition Street store that they’ve recently opened a second outpost on Bourke Street.
At Sunny Day Scrolls, the team provide a concise, carefully curated offering of scrolls, specialty coffee and premium matcha. There are 12 sweet and three savoury scrolls on offer, ranging from favourites such as pepperoni and hot honey pizza scrolls to banana-studded banoffe creations. Seasonal specialities may include the likes of a dot cake scroll or a berry cheesecake invention. The team set out to reimagine the simple cinnamon scroll into a fulsome, modern cafe experience in a bright, welcoming space with the same warm vibes their other venues are known and loved for. So stop doom scrolling, and start scroll munching at Sunny Day Scrolls now.
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Baker Bleu is known and adored for its award-winning sourdough breads, including their famous country wheel rolls, seasonal fougasse, chewy bagels, pillowy challah and crusty ficelles. Mike and Mia Russell started their now widely loved bakery in 2016, seeking to create a place focused on both ethical and delicious sourdough bread. The undeniable success of the venture, owing to its truly outstanding product, saw the brand expand not only to shopfronts in Hawksburn Village, Caulfield North, Cremorne, and now South Yarra, but also across the border to Double Bay in Sydney.
Their signature flaky croissants are known for being taken to the crisp edge in the oven, and their creamy custard tarts have become a crowd favourite for good reason. The popular kouign amanns with salted caramel are so crunchy you could crack a tooth (in the best way possible), and the almond and yuzu croissant has become a menu mainstay due to its enduring popularity. Loyal customers of each store are still willing to wait in line every weekend (and even during the week around lunchtime), because the bread, baked goods, sandwiches and pizza slices are just so consistently excellent. And here’s an insider tip: did you know you can pre-order online from any Baker Bleu store and avoid the queue? You’re welcome.
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The cookie domination continues. Brooki Bakehouse, famous for its chunky cookies, notorious for its long lines, and known for a string of recent pop-ups across Australia, has opened its first flagship store in Victoria on Chapel Street in South Yarra. “Melbourne has never let us forget it wanted us — the comments, the DMs, people literally flying to Brisbane. This is the food city everyone tries to impress, so opening on Chapel Street means everything. We’re not visiting. We’re moving in,” says Brooke Bellamy, founder of Brooki Bakehouse.
Since its humble Brisbane beginnings in 2022, the bakehouse has become a viral, national obsession, with a global community of millions of followers on social media, dedicated to supporting Bellamy’s brand. The Melbourne flagship introduced an exclusive flavour available only at this location: tiramisu cookie. So scrap your plans, grab your mates, and head in today for a taste of the famed chunky cookies.
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Falco bakery is identifiable by the almost constant line of people waiting outside for one of its signature sandwiches or baked goods. Its founders know a thing or two about good bread, with experience at the famed Tartine in San Francisco. This knowledge and experience are evident in the unfaultable breads. Traditional technique is mixed with a splash of creativity, along with considered ingredients such as Schulz Organic Dairy products and locally sourced organic flour to produce top-notch baked goods.
The egg and salad sandwich is legendary among even the biggest carnivores around, with perfect layers of cheese, beetroot, veggies, egg salad and a healthy spread of butter. The cookies are a perfect combination of crisp and chewy. The chocolate and walnut, and cranberry, pecan and oat variations are good, but the peanut butter and miso cookie is where it’s at. Back to something savoury, the Oomite Scroll is a grown-up take on the classic Vegemite and cheese version, and it’ll keep you coming back for more.
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This humble family-run bakery has quietly become a powerful player in the Melbourne bakery scene, with five shopfronts now pumping out some of the best bread and pastries in town. Little Sister lives by a simple philosophy: time-honoured recipes, executed with contemporary precision, to create beautiful bread for sharing. While everything at Little Sister tastes as good as it looks, signature items include the seeded focaccia, with an irresistible salty and crunchy exterior, and the Sofia loaf, which is a dark, dense and nutty healthy bread made with wholemeal flour, mixed grains, seeds, fibre and a hint of honey.
The bakery is renowned for its loaded savoury pastries and breads. Focaccias are topped with an array of moreish combinations such as cheese, mushroom and onion, zucchini and feta, and tomato and pesto. You can also find shakshuka or sabich (a traditional fried eggplant sandwich) stuffed inside doughy pockets, as well as cheese and za’atar twists, or thick and crusty slices of pizza. On the sweet front, Little Sister excels in everything from croissants to scrolls to cookies. The cinnamon scrolls often sell out before midday, the Portuguese egg tarts are some of the best in town, and the chocolate challah is a favourite weekly special. The bottom line is that while it may be hard to decide, you simply can’t go wrong with any choice at Little Sister.
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Callé Bakery in Carlton North churns out some of Melbourne’s most beloved baked goods. And it’s no stranger to a viral moment. Whether it’s cookie croissants, creative hot chocolates, hearty sausage rolls or a heavenly hot cross bun, Callé’s loyal customers are happy to brave a queue to get their hands on the latest specialty pastry. The philosophy at Callé is simple: supply premium-quality products at affordable prices, with unique seasonal flavour offerings. Its founders were inspired during their travels through Europe, traversing narrow streets and alleyways to discover the most authentic pastries and breads.
Drawing on their experience from their travels abroad and shared family memories, the owners brought their dream to life, introducing premium croissants, baguettes, sourdough, and pastries to Carlton North, in the heart of tree-lined Rathdowne Village. Callé’s creations range from simple, think croissants, escargots, and cinnamon twists to decadent and playful creations such as a Kransky onion pastry and a Dubai chocolate pistachio croissant. Callé has found viral fame for many of its creations, including its cookie croissant, and more recently, its hot chocolate-filled croissant.
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For banging bagels, head to Belafonte. From an unassuming shop front in Ormond, grab New York-style bagels, schmears, wholesale roast coffee and drinks, but don’t forget to check the opening hours. It’s only open 12 hours a week. When Shane McGrath couldn’t get to 5&Dime for his bagel fix during the COVID lockdowns, he did as many other bored and restless people did, and started baking at home. But while most people’s sourdough starters and pastry projects died off as quickly as they started, Shane turned his new bagel-baking skills into a business.
While they bake and roast seven days a week for their wholesale partners, the store only trades for 12, short but sweet hours a week. Belafonte Coffee on North Road focuses on quality over quantity. Their offering is deliberately concise. Bagels. Schmears. Coffee. All done properly. Bagels span the traditional gamut of a New York deli, from Everything to poppyseed, cinnamon raisin to blueberry. As do the schmears, which include a spring onion garlic cream cheese. And its clientele speaks to the product’s quality. You’ll find everyone from 5&Dime’s owner to the 2026 Australian Barista Champion, sipping on Shane’s coffees and chomping on his bagels.
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In contrast to its unassuming grey concrete facade, Amann Patisserie in Carlton North delights with its French flair, flaky pastries and seasonal fresh ingredients. These pastries are deeply rooted in French tradition, relying on recipes and techniques that have been developed over decades by renowned French chefs. Their impeccable French technique is showcased in Amann’s range of staples that are served each day — plain, almond, chocolate and ham and cheese croissants, kouign amann, pain suisse, and a signature maple bacon danish.
Amann’s seasonal specials feature innovative Australian produce and influences. For example, summer specials may include kiwi berry flans, cherry pastries or mango and pandan numbers. They make an effort to listen to their customers — if they love a special, it may earn a spot on the permanent menu, if they don’t, it won’t make it to next week. By adhering to its ethos of keeping it simple yet doing it well, Amann Patisserie has garnered a loyal following of devoted customers, so be sure to get in quick.
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Founded by Franco Villalva and Lauren Parsons in 2019, To Be Frank, which has found its second outpost in East Brunswick Village, maintains its focus on honest bread, pastries and sandwiches, featuring a daily selection that honours traditional baking methods. Of course, that means another store to get your hands on their popular baguette, fruit loaf and focaccia, as well as the wholemeal sourdough ‘miche’, available in quarter, half or full-sized portions.
Here you can also find the likes of a decadent croissant made with Melbourne-based Cuvèe Chocolate’s Amphora 65% dark chocolate, a coconut and dulce de leche bomb and a savoury sausage croissant featuring top-notch ingredients from Hagen’s Organics. Drop by year-round for a ham, cheddar and Emmental toastie, catch a hot honey stracciatella open focaccia through periodic bakes, or discover new seasonal creations as they land in the cabinet.
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Q Le Baker, tucked away inside Prahran Market, is a local favourite that loyal customers like to keep on the down low, seeing as the queues are already rather long. However, the secret is out — this French-leaning bakehouse is producing some of the best bread, pastries and baked goods that Melbourne has to offer. The bakers at Q Le Baker are masters of their craft, honouring age-old traditions while experimenting with different flavours and techniques from around the world. They use classical French baking techniques to showcase high-quality, seasonal and locally sourced ingredients.
Each market morning, and particularly on weekends, marketgoers patiently find their spot in the line, perhaps with a box of organic vegetables in one hand and a coffee in the other, waiting their turn to see what goodies the glass cabinets and shelves of bread are showcasing that day. Starting with said breads, Q Le Baker’s are generally gorgeously crusty and chewy. You might pick up a rustic ciabatta roll, a crisp ficelle or a sourdough knot, or go for one of their famed baguettes and a thick country loaf. There may be a special fougasse, such as the jalapeño and cheddar delight with roasted corn and Mexican spices, or a caramelised onion and gruyere version. Being a French bakery first, you’ll always find a line up of traditional pastries — plain, chocolate and almond croissants, pain au raisins, and kouign amanns, for example — in the line up. Well, unless they’ve already sold out. Taking up the rest of the space in the display cabinet will likely be a combination of interesting and creative sweet and savoury pastries, pies, cookies, and sandwiches.
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The Cookie Box, one of Melbourne’s most loved chunky cookie brands, has opened its fifth store in Melbourne. Its coveted cookies, which are loaded with add-ins and often stuffed with a gooey, decadent surprise, will now be available on Bourke Street, marking the brand’s second CBD opening. Founded in Melbourne, The Cookie Box, whose wafting aromas of sweet chocolate and freshly baked goods often reveal its location before you can see it, is known for its rotating flavours and late-night dessert experience.
With outposts on Chapel Street, Glenferrie Road, and Smith Street, the new Bourke Street location joins the Little Collins Street store in the heart of Melbourne city. The loaded cookies have found fame due to the brand’s commitment to quality, with each cookie handcrafted with Callebaut Belgian chocolate, St David cultured butter and Australian flour. The latest store will also launch three new exclusive flavours: almond croissant, lemon pie and brownie caramel walnut. It’s also the first store to offer a dedicated beverage menu to complement its cookies, including cold brews, iced coffees, iced chais, and hot chocolates.
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The CBD outpost is located in the new Bennetts Lane Development on Little Lonsdale Street, a site that boasts a baking history dating back to the 1800s. Owned by pastry chef Matt Forbes and his wife and business partner, Amy Newman, Cobb Lane is an artisan bakery specialising in breads, pastries and cakes, which are available at the South Melbourne Market, Richmond Traders on Bridge Road, as well as for wholesale. The latest site housed a working bakery in the 1860s, and now its heritage facade has been carefully restored as part of the Bennetts Lane development.
The Forbes’ are determined to bring freshly baked bread to the CBD. While the baked goods will be prepared at the Yarraville headquarters, the bread and pastries will then be baked fresh on site daily, making it one of the few spots in the city where you can pick up a loaf straight from the oven. The new location also reveals the next phase of Cobb’s Lane’s food offering, with customers able to enjoy an expanded range of sangas. Sandwiches will, of course, showcase the famed fresh bread, with simple, ingredient-focused fillings.
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You’ll find this gem of a Melbourne bakery tucked just off Toorak Road, where it’s been slinging freshly baked goods for over ten years. There’s stone-ground sourdough, slow-fermented Turkish bread, a rotation of crafty sandwiches, fresh-from-the-oven pies, pasties and sausage rolls and a lineup of sweet and savoury pastries that are mighty hard to resist.
When you finally make your way to the front of the line, you’ll face a near-impossible decision of what to go for in the glass cabinets overflowing with pastries in all forms. There are stuffed scrolls, and fresh danishes, thick cookies and crisp palmiers, egg tarts and sugar-dusted doughnuts and soft and crumbly slices of cake. The good news is, you really can’t go wrong with whatever you choose.
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Malvern is lucky to have Butter Days, a Scandi-inspired, bustling spot from Dessert Masters winner John Demetrios and his wife, Martina. In a space as cheery and pleasurable as Butter Days, with its bright, crayon-green facade and smiley face logo, it’s only fitting that the hero pastry should be named the Sunshine Bun. The golden, crisp and flaky round pastry, which is a blend of both John and Martina’s backgrounds, is filled with a lemon-cinnamon custard. Other sweets to sample include biscuits made with browned cultured butter, macadamia swirls, chocolate-coated profiteroles and fresh-fruit custard pastries.
Butter Days will make your mornings better with their signature savoury offering, the BMO (bolle med ost, meaning ‘bun with cheese’). Demetrios’ take on a Danish morning bun sees sourdough rolls, spread thick with salted butter and layered with high-quality Comte cheese. So thick, in fact, that there is actually a Danish word which translates as ‘teeth butter’, referring to butter spread so thick that when you take a bite, you leave tooth marks in it. Other savoury delights include ham and cheese pinwheels, pastrami sandwiches, and njuja, ricotta and honey pizza slices.
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Dua Bakehouse, situated within the Collingwood Yards precinct, is a bakery that blends Southeast Asian flavours with European pastry techniques. Since opening in early 2025, the understated yet aesthetically pleasing bakery and cafe has garnered a loyal following of locals and visitors seeking out two-toned iced drinks and the famous fluffy shokupan. Dua Bakehouse welcomes customers with a brightly lit central bar and a spacious, light and airy seating area that feels calm and grounding.
The warm space encourages slow mornings, long coffee dates and quiet conversation over a coffee and cake or a more substantial meal. A daily selection of cake slices, breads and pastries greets you when you enter, and may include the likes of chocolate fudge cake, chunky cookies and Scandinavian cakes with a signature Raymond twist. Dua’s specialty Shiopans — buttery, salted bread rolls — come filled with a selection of savoury and sweet options ranging from Chinese pork jerky with pork floss, to miso salmon with wasabi mayo cabbage, and even a take on a croque madame. A small dine-in menu features thick slices of airy shokupan served with butter and preserves, kaya toast with a runny egg, and brûlée french toast.
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BakeStand, the cookie brand from hospitality partners Vi Thao Tran and Executive Pastry Chef Steven He, has opened another location at Hyde Melbourne Place, continuing its cookie domination across Melbourne. The addition of the playful BakeStand store cements Hyde Melbourne Place as one of Melbourne’s most exciting hotel precincts. BakeStand’s signature product, its cookies, are defined by a distinctive texture and come in a variety of classic and inventive flavours. With a soft centre and crisp, tart-like edges, the cookies invoke nostalgia with their familiar flavours, and spark curiosity with unexpected ingredients.
The thick and chunky cookies span flavours such as strawberry matcha latte with matcha choc chips and freeze-dried strawberries; OG dark chocolate with sea salt; campfire s’mores with marshmallows and dark and white chocolate; and banana bread with crumble, bananas and milk chocolate. And don’t forget the notorious Vegemite-and-cheese creation with caramel Vegemite, gruyère, mozzarella, and dark chocolate.
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With Japanese-inspired, small-batch baked goods and calming, laidback vibes, Bakemono Bakers has been drawing crowds to a hidden laneway off Little Lonsdale Street since 2019. Following a recent renovation, the unassuming space is attracting more crowds than ever, and for good reason. The chefs blend European traditions and Japanese techniques to create handcrafted products from scratch, which are baked fresh in-house daily.
The menu is kept tight and intentional, and while there are some seasonally influenced pastries, Bakemono has a range of signature items that customers continue to line up for time and time and again. These include the plain croissant, an item that exemplifies Bakemono’s commitment to producing quality goods. Bakemono’s shiopan — traditional salt breads — are soft, pillowy and buttery rolls that customers can’t get enough of. The dark timber display boxes, which showcase each pastry in all its glory, mimic the medicinal cabinets seen in the movie. In those backlit boxes, you’ll find the likes of crowd-favourite twice-baked yuzu and almond croissants, blueberry danishes with mascarpone custard and crumble, soft melon-pans with crackled tops, and honey, sesame and sea salt scrolls that make any amount of time spent in the queue entirely worthwhile.
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While this city is in no way short of banging bakeries, every now and then, a new one emerges that really captures the attention of Melburnians. Bloomwood Bakery, a serene CBD space, did just that, with its irresistible pastries and specialty drinks. Certain menu items celebrate the Asian flavours and ingredients that the owners grew up eating. You may find a taro-coco flower, a matcha, mochi and strawberry danish, or a miso banoffee pastry.
Signature pastries, which attract hordes of visitors each day, include a passionfruit and coconut jelly flower, a pepperoni and hot honey focaccia pizza slice, a maple cinnamon scroll, a choc chip pretzel cookie and a corn and cheese crisp croissant. To drink, there are renowned two-toned drinks, such as strawberry, banana or coconut iced matchas.
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A cheery inner west Melbourne bakery that’s as sweet as its name suggests, Candied is the work of Orlando Artavilla and Toula Ploumidis: the duo who first brought us Brunswick cafe Sugardough. Here in Spotswood, a tempting lineup of house-made treats pulls inspiration from the USA, Europe and Australia, championing plenty of local, organic ingredients. You’ll find a variety of breads, alongside sausage rolls and rustic pies primed for lunchtime appetites.
But for many, the main event is Candied’s decadent sweet selection, showcasing a gleeful array of cakes, tarts, pastries, slices and doughnuts. Got a special occasion coming up? Check out the Melbourne bakery’s online store, featuring whole cakes and sweet pies that are guaranteed to impress, such as a burnt Basque cheesecake, a tres leches cake, and the always popular carrot and walnut version.
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Tucked away in a row of beige Victorian houses is the teal kiosk that houses Monforte Viennoiserie. And while this hole-in-the-wall spot is only open a few days a week, a sizable queue often forms outside before 8 am, with loyal customers keen to try Giorgia McAllister Forte’s latest creation. The small-batch pasticceria specialises in yeasted doughs and croissant-based products, and everything is made on site in the petite space.
The menu changes each month — save for the humble croissant, which Montforte has perfected and keeps on the menu year-round — and may include creative pastries such as mango and pineapple fairy cakes, coffee and toasted barley koji butter buns, sticky date and butterscotch cream pudding, and chocolate, olive oil and creme fraiche croissant tarts. On the savoury side, a pork and fennel sausage roll may sit alongside an asparagus, whipped feta and tarragon pastry, a lamb merguez pithivier, or a shiitake agrodolce, ricotta and brussels sprout number. One thing is consistent: Giorgia’s menu is exciting, experimental and ever-evolving. Just make sure to arrive early to avoid the queue.
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Golden spinach and feta pastries, boat-shaped shanklish pies flecked with herbs, and syrupy layered baklava. One peek at the goodies on show at A1 and it’s easy to see why this Lebanese bakery and grocer has been a Sydney Road favourite for several decades. The ovens here are churning out an array of classic Middle Eastern breads, from soft souvlaki-style rounds, ready to roll, through to five-inch pita pockets.
For lunch fiends, it’s all about the homemade grab-and-go options, such as the haloumi-stuffed pies, spinach triangles and pizzas topped with the likes of sujuk, falafel and labneh. All of this, plus the amazingly affordable prices (where else can you get a large za’atar flatbread for $2.50 or a pastry-wrapped hot dog for $2), earns A1 on our list of the best bakeries in Melbourne.
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Malvern East’s brilliant bakery, Breadcetera, is a testament to the difference it makes when the owners of a venue truly know, love and want to provide the best for their beloved community. The baked goods are irresistible, the produce is beautifully curated, and the service is warm.
Weekly specials include the likes of focaccia with porchetta, braised onion, artichoke cream and Comté, a three-cheese toastie with shaved truffle, and a panini with fried eggplant, basil, red pesto and mortadella. Breadcetera is more than just a bakery. It is a buzzing hub of the local community, and its bright and vibrant aesthetic makes it hard for passersby not to pop in for a coffee, a chat, a crisp croissant, and some gourmet take-home goodies.
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Mali Bakes produces some of Melbourne’s most loved, brightly coloured, and delightfully decorated cakes. The cake studio in Thornbury, which is now accessible via appointment only, seamlessly blends seasonal produce, creative flavours and classic baking techniques to create some of the most coveted layered cakes in town. Everything is made from scratch using premium ingredients such as Heilala Vanilla, Gippsland Jersey Butter, organic flour from Wholegrain Milings, Burd’s Farm free-range eggs and Callebaut chocolate.
Patchanida’s cakes are infused with the colours and artistic sensibilities of Thailand, with the word Mali, meaning jasmine in Thai. With her flavours, she plays into the warmth and pleasure of nostalgic childhood memories. There are a plethora of vegan and regular flavours to choose from. Go for traditional options such as strawberries and cream or chocolate and raspberry, or more creative flavours including brown sugar, miso caramel and apple, coffee and blueberry, and olive oil, ricotta and blackberry. Custom cakes are available through the online store.
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