cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

large sourdough baker bleu

Blue Ribbon For Baker Bleu


It has to be the best bread in town; a blue ribbon for Baker Bleu for baking a loaf with a thin crispy crust and flavour to die for. This bread reminds me of the world renown bread from Poilâne in Paris, so it is not surprising then that Baker Bleu supplies Attica, one of the top 50 restaurants of the world, located just down the road in Ripponlea. Lucky Melbourne; we don’t have to fly to Paris, just take a short trip over to 260 Glen Eira Road, Elsternwick to secure one of Baker Bleu’s mega sourdough loaves (you can buy half or a quarter) or an exceptional sesame seed rolled baguette with its characteristic pointy ends. The light caraway rye bread, also with pointy ends, is  a beautiful moist and aromatic loaf and worth adding to your shopping bag as it will keep for a few days, i.e., if you can stop eating it. Baker Bleu is not so much a retail shop as a retail doorway into the bakery where staff are busy mixing, shaping and moving loaves from racks to oven in what seems to be a seamless operation. Make sure you go in the morning because this great bread sells as soon as it hits the shelves. Closing time is when they run out. Meatsmith in Collingwood sells the baguettes on weekends but they run out fast too.


cooking melbourne • June 3, 2018

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