Intro­duc­ing Bak­er Buru — pre­sent­ed as part of this year’s Mel­bourne Food and Wine Fes­ti­val with our soon-to-be neigh­bours @future.future 

We’re cut­ting the rib­bon on our new Cre­morne des­ti­na­tions with an expe­ri­ence cel­e­brat­ing har­mo­ny in con­trast. Two unique palates merged under the guise of Kyoto’s rich tra­di­tion and the con­tem­po­rary charm of brunch — an event mark­ing the blend of cul­ture and craft.

Sit with us and expe­ri­ence Bak­er Bleu’s icon­ic sour­dough reborn in a new world of cof­fee and miso caramel twists, koji cream-cheese bagels and shikuwasa-cured salmon. A retelling of clas­sics paired and chased with white peach and gen­maicha belli­ni or a black sesame iced lat­te.

Bak­er Buru presents an ode to what is loved, made new. @melbfoodandwine #MFWF

This event runs on March 17 at Future Future, 191 Swan St, Rich­mond. Tick­ets are $70 and include a four-course menu plus a wel­come drink. Book your table here


- White Peach and Gen­maicha Belli­ni or Pineap­ple and Gen­maicha Smash (non-alc)
- Cof­fee and miso caramel twist
- Milk-bread bun, dashima­ki tam­a­go, break­fast sausage, Amer­i­can cheese, jalapeño, yuzu-kosho mayo
- Shikuwasa-cured salmon, miso soup, bagel with sake lees cream cheese
- Mochi, chif­fon cake, man­go, chan­til­ly cream

Pescatar­i­an and veg­e­tar­i­an alter­na­tives are avail­able. Unfor­tu­nate­ly, no oth­er dietaries will be accom­mo­dat­ed for this event.