Baker Bleu

Baker Bleu

Baker Bleu, the tiny Elsternwick bakery that supplies bread to Attica has moved to a 400-square-metre terrace-slash-warehouse in Caulfield North.

Baker Mike Russell worked in some of Australia’s best bakeries (Baker D Chirico, Sydney’s Bourke Street Bakery) before opening his own tiny spot, Baker Bleu, in Elsternwick at the beginning of 2017.

The new Hawthorn Road shop is a 400-sqare-metre dual-fronted terrace with a warehouse out the back. The space used to be a real estate agency and has beautiful high ceilings and truss beams.

The larger space allows for more time for the bread to ferment before baking. Previously, the bread was fermented for 18 hours, but Russell hopes to push his bread’s depth of flavour even further in the new space. There is also a small range of providore items including olive oil, salt, jam, honey and anchovies, and filter coffee available for purchase at the new location.

Replicating the same feel of the original 60-square-meter Elsternwick bakery where the smell of freshly baked bread – bagels, baguettes, white and rye loaves – hits you immediately, and you can still see all the action of bakers working away out the back.