Baker Bleu

The Verdict

It’s another notch in the belt for husband and wife duo Mike and Mia Russell—a third outpost for Baker Bleu and the bakery’s very first interstate opening. Like most things in Melbourne that have made the great border jump into Sydney’s great hospitality scene, you’re in for a major treat.

Due to open its doors on Guilfoyle Avenue, Double Bay in 2022 Baker Bleu will serve as no one-trick pony. Of course, its usual fare of ethical sourdough bread, pastries, and groceries still stand but there’s a whole lot more happening behind the scenes.

“The bakery will be located in Double Bay, next to Neil Perry’s new restaurant, Margaret,” says co-owner Mia Russell.

It’s something Russell has coined as part of “Neil Perry’s revitalisation of Double Bay”, a sweet partnership between restaurant and bakery. “We are very privileged and excited to be working alongside Neil Perry, he is a sandwich extraordinaire and will elevate Baker Bleu’s offering and experience,” adds Russell.

The idea is that Perry’s forte will be seen at Baker Bleu in the form of various sandwich creations and specials, while you’ll find fresh Baker Bleu sourdough on the tables at Margaret, a two-way street between both venues.

As for the look and feel of Sydney’s iteration of Baker Bleu, Russell says it will keep true to its original bricks and mortar. “The new bakery will be designed by Melbourne-based IF Architecture & Studio Round, following the same theme of our Hawksburn village bakery,” she mentions. “The design is very futuristic which aligns with our ethos of harnessing technology to advance sourdough and also contrasts well with the warmth of the bread.”

So let’s get into it, if you’ve never heard of Baker Bleu (highly unlikely) here’s what you’re missing out on. The bakery has been an institution for Melbourne’s best sourdough for years, exercising a long fermentation process of 48 hours, so for the most part—it’s super easy to digest. On top of this, it’s all about the dark crust, a natural result during fermentation when the sugars start to caramelise.

“We think our bread is pretty special, we source the best ingredients possible and respect the process of cultivating the live cultures which make sourdough such incredible food,” says Russell. “We bake fresh every morning so our customers get the most delicious experience.”

You’ll find the full suite of Baker Bleu’s core range on offer, which looks like vegan challah, bagels, baguettes, rolls, feta croissants, spreads, honey, coffee, jams, and a heap of pantry staples (pickles, olive oil, and olives). Naturally, there will be a few new contenders added to the menu with Roman-style pizzas and curated grocery offerings, developed by the Baker Blue and Margaret teams. 

Baker Bleu is slated to open in early 2022.

Image credit: Baker Bleu

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