Back Alley Bakes

The Verdict

Tucked away behind a pink roller door and a red-brick frontage in North Coburg’s industrial estate is Back Alley Bakes— a relatively recent addition to the area. Spearheaded by husband-wife duo, Gabriel Alonso and Alana Trevisan, the bakery specialises in expertly crafted bread and pastries.

An obsession with bread and fermentation quickly prompted baker Gabriel to convert their family home garage into a micro-bakery in Preston. Yet, gaining more traction than anticipated for their sought-after sourdough, Back Alley Bakes scaled up into a fully-fledged warehouse with a shop front in Coburg North. 

The bakery has amassed a throng of nearby workers, mothers groups and locals with their buttery croissants, English muffins and house-made baguettes among other items. While some menu items change from week to week, their staples including the loaded chicken sandwich, luscious Basque cheesecake and a range of Danish flavours seem to be the locals' top choices. In addition, the accidental-born ‘Croissausos’—sausage rolls encased in croissant dough—remain the neighbourhood’s go-to. 

Grounded in sustainable values, Back Alley Bakes uses ethically sourced and produced ingredients, employing only the finest stone-milled and biodynamic wheat from Victoria in all of their loaves. Family favourites include the jalapeno and cheddar sourdough and the classic hi-top—the perfect choice for a sanga or with breakfast spreads.

“We're passionate about using a good quality product, not the cheapest,” says Gabriel. 

While the bakery’s shopfront is fairly fresh, there are already new developments in the pipeline, including the ‘hal(o)va delight’—a pastry with a generous layer of halva, filled with rich pistachio creme patisserie and a lush courtyard to enjoy the baked goods in the warmer months. 

Image credit: Back Alley Bakes / Kim Jane (supplied)