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 flaky croissants, beef ragu pies, meringues and loaves is as daunting as it is impressive, but this St Kilda bakery is best known for three things: the fermented whole wheat bread with loose-knit texture and nutty sesame crust; Easter fruit buns (be warned, the queues in April are carnage), and the servers’ snazzy pinnies. It’s a good-looking joint too: all sleek knee-high tables, wicker baskets and pictures of ladies wearing bread as bonnets. Stick ‘em up for custard-filled donuts or cart a load of prosciutto-filled baguettes and nougat to Albert Park and heckle the runners.
First published on . Updated on .
By Time Out Melbourne editors
Photos by Graham Denholm |