Penny For Pound Richmond
This Richmond bakery serves up buttery croissants and inventive doughnuts made with seasonal ingredients.
March 16, 2018
The Richmond-based baking duo behind Penny for Pound Matilda Smith and Ben Wilson are masters at turning basic household ingredients — flour, butter, sugar — into something special. Their goodies, including croissants, tarts, cookies and cruffins, have been popping up in cafes all over Melbourne for a while now.
After a brief intermission, Richmond's much-loved patisserie gem Penny for Pound has officially reopened in expanded digs, just a stone's throw away from its original hole-in-the-wall venue. Known for freshly baked goodies of all sweet and savoury varieties, the new location on Bridge Road boasts a broad takeaway and dine-in menu to suit its newly-acquired space.
Penny for Pound's Bridge Road store will bring along all the team's well-known artisanal pastry staples, along with new favourites for Melbourne pastry-lovers to try. Expect rich confit garlic and cream cheese scrolls, twice-baked red velvet croissants and passionfruit doughnuts. The team's infamous salted chocolate chip cookie, ricotta and honey cruffins, plus a range of fruit danishes have also made their way across to the new spot.
A rotating selection of toasted sandwiches, a range of salads and hot pies running to the likes of beef bourguignon and a vegetarian Mexican bean are great options for lunch patrons.
"We are really excited about our new Richmond store, it's like coming home. Penny for Pound was born with the ethos of supplying people around Melbourne with the best tasting, freshest baked goods, and we are thrilled to be able to continue to do so," says Matilda Smith, Penny for Pound co-founder and trained pastry chef.
Updated April, 2023.
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