First published on 15 Feb 2012. Updated on 4 Mar 2014.
If you know MoVida – Frank Comorra's empire that encompasses a number of fine Spanish tapas bars, books and an airport interest – you won't be surprised that every damn thing at their bakery branch is the business. Go the salted caramel doughnuts - fluffy, sugar dusted balls with just enough of a liquid centre to ruin your shirt – or get a poached salmon sandwich and a few lamb pies to go. South Yarra.
Seeing what the Baker D crew can do with butter, flour and sugar is like watching Macgyver go to town with the contents of a stationary cabinet. The heaving display of croissants, pies, meringues and loaves is as daunting as it is impressive, but this St Kilda bakery (which also has a slick branch in Carlton) is best known for three things: the fermented whole-wheat bread; Easter fruit buns; and the servers’ snazzy pinnies. Go for a custard-filled donut, head to Albert Park then go for an atoning run. St Kilda.
Elsternwick’s favourite Eastern European bakery likes to kick it old school, deftly sidestepping the trend for fluorescent macarons and forging onwards with strudels, weighty boiled bagels, and unappetisingly-named-yet delicious kugelhophs. There are a few tables dotted about if you want to bunker down but most customers admit to stocking up on Danish pastries and breads and trying to pass the justrustic enough baked goods off as their own. Elsternwick.
You had better be a fan of competitive queuing if you want a piece of what this dough palace has cookin’. Don’t be deceived by the nondescript doorway, unceremoniously covered by a plastic fly guard. Show up past midday, and you can count yourself lucky if there’s a single vegetable pastie, brie-laden seeded baguette or vegan cookie left to be had. It’s an organic bakery, so every loaf is free from commercial yeast. It’s $4 lunch, sorted. Fitzroy.
We like eating carbs and feeling righteous – hence our love for Loafer Bread. They exclusively use local, organic and biodynamic ingredients – from the Gippsland beef that fi lls the pies to the certified organic stone-milled flours, raisins and grains in every last loaf and cookie. We’re all about getting a mixed box of their buttery shortbread biscuits, or snaffl ing a fl aky croissant. Pastries are hot property; so don’t dilly-dally getting there. Fitzroy North.
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