To Be Frank
My partner is always taking a poke around back streets and lanes, often being rewarded by finding a great restaurant, quirky shop or an artisan making something exceptionally well with a lot of love. Where better to have a poke around than inner city Melbourne because in a tiny street off Johnson street, Collingwood a recent top find was artisan bakery, To Be Frank. Despite COVID-19 and lockdowns To Be Frank is now in its second year, a testament to Melbourne’s continuing love for artisan bakeries. Head baker, Franco Villalva, uses long ferments (18 hours) and a variety of organic, biodynamic and sustainable flours to make his bread. There is also a range of pastries, cakes and cookies and, more recently, fresh sandwiches. I love the light rye tin loaf, which you can buy as a full loaf or half portion (they simply break it in two). The light rye stays very moist and soft and has a lovely malty flavour. To be frank, while I can’t wait to return and try more breads and pastries, I’m more than likely to buy the same again as it was so good. With a nice, bright cafe fit-out you can linger for a coffee too. Coffee is by Symmetry. Next time take a stroll into the back streets and maybe you will find someone’s dream being created, ready for new beginnings.