The Best Bakeries in Melbourne for Sourdough, Pastries and Cake

Melbourne’s bakery scene is in impeccable shape. Daybaker is turning formidable lamination and Victorian produce into some of Abbotsford’s most exciting pastries; Northcote Bakeshop is still showing exactly why its sourdough has endured since 2012; Monforte Viennoiserie makes extraordinary things from a 10-square-metre shopfront; and Tarts Anon has turned the tart into a destination in its own right. Around them, Filipino, Malaysian, Lebanese, Korean and Middle Eastern influences are widening the city’s baking vocabulary, filling counters with pandan, ube, saffron, za’atar, kaya and plenty more besides.

And still, the pleasure of a Melbourne bakery run remains wonderfully simple: bread hitting the footpath, a pastry case demanding closer inspection and something warm disappearing into a paper bag. New arrivals keep redrawing the weekend route, while long-loved names remain essential for crackling sourdough, cult croissants, glossy doughnuts, fruit-filled danishes, buttery pies and the next cake-fix. These are the Melbourne bakeries worth knowing now.

Best Croissants & Viennoiserie in Melbourne

Daybaker

Pastry people knew Charlie Duffy’s name long before Daybaker opened in Abbotsford. After years at Tivoli Road Bakery and Small Batch, he now has a bakery of his own, built around formidable lamination and Victorian produce. The chocolate-wattleseed croissant is already a signature, alongside cracked-corn croissants streaked with bomba Calabrese butter and seasonal pastries such as pear and Geraldton wax Danish. Lunch shifts to Roman-style pizza and stirato sandwiches. The menu is short, changes often and has been known to sell out before 10am.

66 Nicholson Street, Abbotsford

Maison Bake

Hidden down Corrs Lane, Maison Bake pairs serious pastry pedigree with one of the CBD’s most memorable interiors. The team includes alumni of Agathé Pâtisserie and Market Lane Coffee, which explains a cabinet stacked with truffle buns, oozy ham-and-cheese croissants and jewel-like tarts. Then there’s the pudding latte: iced coffee capped with whipped cream and an entire crème caramel, turning the afternoon caffeine run into dessert. Walnut joinery wraps the tiny room beneath a sculptural fir-tree ceiling installation, making this one very handsome reason to disappear down a Melbourne laneway.

28 Corrs Lane, Melbourne

Vandels Bakery

Former Lûmé executive chef Shaun Quade has swapped dégustations for laminated pastry at Vandels, the Sydney Road bakery he opened with writer Veronica Fil. The early obsession is a bee sting croissant soaked in honey-oat syrup, capped with almond Florentine and filled with cinnamon crema catalana. Quince danishes, brisket pies, pork and fennel sausage rolls and three-day-fermented sourdough round out a weekly changing cabinet, all served from a warm, 1970s-inspired room with a street-facing coffee window.

446 Sydney Road, Brunswick

Bloomwood

Bloomwood now has two CBD addresses, with its original Exhibition Street bakehouse joined by a second outpost at Galleria on Bourke Street. French technique and the co-founders’ Asian heritage still shape the pastry cabinet, from taro flower Danishes and Korean corn-cheese pastries to pandan creations and excellent croissants. At Bourke Street, former Bakemono head baker Max Loh has expanded the everyday side of the menu with crisp-bottomed shio pan, ham-and-cheese croissants, five-grain scrolls and a latticed pain au Reuben. Coffee and matcha remain part of the ritual.

121 Exhibition Street, Melbourne

Galleria, 385 Bourke Street, Melbourne

Lilla Bakehouse

Former Kudo baristas Bamboo Yue and Shi Yi Sim have turned a little Queen Street shop into one of the CBD’s more imaginative pastry counters. Their Malaysian and Chinese heritage runs through kaya scrolls swirled with gula melaka, sesame prawn shio pan and an excellent steamed-egg brioche hit with prawn furikake and chilli oil. Then there’s the wonderfully improbable corn matcha, capped with corn cream and toasted kernels. The okonomiyaki financier is worth investigating, too. Lilla Bakehouse? She’s a real gem.

s17/370 Queen Street, Melbourne

Time After Time

Chef Mino Han has one foot in Melbourne, the other in Seoul, and Time After Time speaks fluently to both. Croissants, sourdough and baguettes start baking at 4am, but Howey Place comes for the jet-black charcoal croissants, inspired by Seoul’s high-concept cafe scene and finished with ricotta, fig and honey or matcha custard. Order the Time Traveller too: cold-filter coffee shaken over ice with cream and orange zest.

7 Howey Place, Melbourne

T6 Patisserie

At T6 Patisserie, Tommy Er takes French patisserie somewhere far more personal. Pandan, coconut, palm sugar and yuzu run through croissants and immaculate petit gateaux, including an onde-onde cake inspired by his great-grandmother’s recipe. Some creations take three days to assemble; the glaze alone has a precise temperature window. Carnegie gets the delicious end result.

88 Koornang Road, Carnegie

Bakemono Bakers 

We’re big fans of the pastries flying out the door at Bakemono Bakers. This Japanese-inspired bakery, housed in a converted garage on Drewery Lane, offers an impeccable selection that’s hard to resist. Enjoy puffy Danishes filled with blueberry custard or Nutella and strawberry, and for something savoury, the classic ham and cheese croissant.

Sitchu Tip: Don’t miss their soul-warming chai latte, brewed in-house weekly — it’s delicious!

273 Little Lonsdale Street, Melbourne

Dua Bakehouse

The pandan princess cake gets plenty of camera time at Dua Bakehouse, but look past the green marzipan and you’ll find Raymond Tan getting wonderfully serious about bread. Shio pan is made fresh each morning, shokupan becomes Spam-and-egg sandos, and ube cream disappears inside pillowy pandesal. A semla-inspired melonpan nods to Tan’s Scandinavian travels. It’s Collingwood via Stockholm, Tokyo and Kuala Lumpur, with very good snacks along the way.

Collingwood Yards, Shop 1/35 Johnston Street, Collingwood 

Amann Patisserie

The tiny pastry door at Amann Patisserie hides a serious operation. French-born baker Yohann Godec, formerly of Maison Bigot in Versailles, spends around nine hours laminating each day’s batch before the dough proofs overnight. The result is deeply burnished croissants, braided hazelnut-praline pastries and seasonal creations that make an early Nicholson Street arrival feel entirely justified. There are only so many coming out of that oven.

645 Nicholson Street, Carlton North

Creme de la Creme

Crème de la Crème started in Jazmin and Samih Ladkani’s home kitchen before graduating to a Spotswood shopfront with Lebanese flavour written through the pastry cabinet. The signature knafeh croissant is twice-baked with house-made knafeh, orange blossom and rose water; elsewhere, za’atar and cheese croissants, hot-honey halloumi twists and tres leches danishes make choosing considerably harder. This is patisserie with a point of view.

101 Hudsons Road, Spotswood

Publique Bakery

Sourdough runs deeper than the loaves at Publique Bakery. Baker Sunghoon Kim has worked with the stuff since 2005, and here it even finds its way into the croissants. French boulangerie classics fill the counter alongside fruit danishes, Portuguese tarts and the bow-shaped pain de ruban, while Korean flavours occasionally enter the equation via creations such as pain bulgogi. Two markets, one formidable pastry habit.

Sitchu Tip: Make the sourdough croissant your first order.

18 Blender Lane, Melbourne

Queen Victoria Market

Shop N25, Preston Market

AM Bakehouse

AM Bakehouse makes choosing breakfast unusually difficult. Pastry chefs Matteo and Adrianna fill the Glen Iris counter with almond croissants, glossy fruit danishes and yuzu salt bread, then complicate matters with toasted carbonara pastries, focaccia and sourdough. The flavours shift with the seasons, but the technique stays exacting. Arrive early enough to survey the full cabinet; hesitation here has consequences.

Sitchu Tip: The yuzu salt bread is the current sleeper hit.

286D Tooronga Road, Glen Iris

Core Roasters

Core Roasters is what happens when a coffee roastery develops a very serious pastry habit. Dani Sunario’s weekly-changing cabinet draws on Southeast Asian flavours and nostalgia, moving through pandan-kaya twice-baked croissants, char siu pork-jowl pies, mushroom rendang hand pies and kopi-C caramel pastries. Coffee is roasted on site, cacao becomes house-made chocolate and the combinations rarely behave predictably. Brunswick East is all the better for it.

14 Barkly Street, Brunswick East

Calle

The croissant wheels at Calle may have broken the internet, but the story behind them is better still. Head baker Huey Phung has more than 25 years of pastry experience, while each month’s fillings are debated over family dinners at his mum’s house. Two rotating wheels sit alongside croissants, baguettes and sourdough, while Northcote has its own cream-cheese-glazed cinnamon scroll. The result feels less like trend-chasing than a family bakery with very good instincts.

649 Rathdowne Street, Carlton North

229 High Street, Northcote

Dröm Bakery

A little drive for a big reward, Dröm is the French-inspired Bayswater bakery locals would happily cross town for. Bakers start before dawn, handcrafting loaves, pastries and viennoiserie behind glass panels so you can watch every fold, glaze and rise happen in real time. The shelves brim with sweet and savoury creations that vanish fast, so arrive early and order generously — a few for friends, a few for later, and absolutely zero regrets.

1/19 Scoresby Road, Bayswater

Via Porta Bakehouse

Via Porta Bakehouse is Via Porta’s dedicated viennoiserie HQ, occupying a historic Glenferrie Road shopfront with a pastry counter worth studying properly. Classics sit beside almond and lemon-curd croissants, mushroom XO and cheese twists, mango-passionfruit-coconut morning buns and excellent Vegemite scrolls. Pre-orders exist for the organised; everyone else can arrive early, order ambitiously and let the cabinet decide breakfast.

646 Glenferrie Road, Hawthorn

Monforte Viennoiserie

Tiny by dimensions, formidable by pastry standards, Monforte Viennoiserie works from just 10 square metres in Carlton North. Giorgia McAllister Forte, an alum of Claire Ptak’s Violet in London, spends three days making each batch, with nothing frozen and six pastries changing with the seasons. The constant is the brilliant Leatherwood honey and sea salt croissant, made with Victorian LardAss butter. Get there before 10am. Seriously.

585 Canning Street, Carlton North

Lune Croissanterie

Former Formula 1 aerodynamicist Kate Reid approaches croissants like an engineering problem, which goes some way to explaining why Lune became one of Melbourne’s great food pilgrimages. Inside its temperature-controlled Cube, dough is laminated, folded and monitored with near-scientific precision before emerging as impossibly crisp croissants, pain au chocolat and rotating monthly specials. Queues are part of the ritual. The classic remains the benchmark.

Multiple locations across Melbourne

Agathé Pâtisserie

Agathé Pâtisserie turns Aisle B into one of South Melbourne Market’s essential detours, baking French pastry in full view from the open kitchen. Trained at Paris’ École de Boulangerie et Pâtisserie, Agathé Kerr moves easily between impeccable classics and cult favourites: pandan croissants, kouign-amann, canelés, pain au chocolat and burnished flans.

Arrive early, join the queue and accept that one pastry will become three.

Sitchu Tip: The lemon meringue tart deserves equal attention.

Best Bread, Sourdough & Savoury Bakeries in Melbourne

Northcote Bakeshop

Long before Melbourne’s bakery boom became a weekend sport, Northcote Bakeshop was baking sourdough on High Street. Open since 2012, it remains gloriously focused on the fundamentals: country rye, stout-soaked fruit loaves, French-butter croissants and morning buns layered with cinnamon, cardamom and orange zest. The savoury side runs from ham-and-cheese croissants to omelette baguettes with coriander-mint chutney, while weekend butter tteok has recently joined the cabinet. Thirteen years on, this is still exactly the bakery you want at the end of your street.

571A High Street, Northcote

Neighbourhood Kneads

At Thornbury’s former All Are Welcome site, Neighbourhood Kneads is writing its own chapter. Owner Pankaj Bajaj grew up in hospitality at his family’s Flinders Street restaurant Flora before turning his attention to baking, inheriting some of the old bakery’s equipment and filling the counter with ideas of his own. Sourdough, viennoiserie and cinnamon scrolls lead the line-up, but save room for the savouries: Croque Madame focaccia loaded with smoked ham, béchamel, cheese and egg, alongside kimcheese focaccia and a changing run of pastries.

887 High Street, Thornbury 

Urbanstead

Michael and Pippa James are back behind a bakery counter, and Urbanstead is no Tivoli Road reprise. Victorian grains become naturally leavened loaves, Lard Ass butter goes into croissants and Michael’s Cornish roots surface in steak, swede and potato pasties. There’s black-garlic-and-cheese pastry, seasonal spelt galettes and Market Lane coffee served strictly filter or pour-over. Even the coffee cups stay ceramic. Abbotsford has scored something genuinely singular.

203 Langridge Street, Abbotsford

Cobb Lane

Cobb Lane has become one of Melbourne’s most beloved bakery names, drawing people in with cult sourdough, golden pastries and lunches worth rearranging your day around. Across its city and inner-suburban outposts, there are daily-baked loaves, deeply tempting sandwiches, signature pies and excellent coffee, all wrapped in that unmistakable Cobb Lane pull. Step in for one thing and chances are you will leave with a paper bag full of reasons to come back.

Multiple locations across the city, including new CBD address

Back Alley Bakes

Behind a pink roller door in Coburg North, Back Alley Bakes has come a long way from Gabriel Alonso and Alana Trevisan’s lockdown baking project in a Preston garage. Biodynamic sourdough built the following, but the crois-sauso deserves equal fame: pork and fennel sausage wrapped in croissant pastry. Morning buns, rotating danishes and Basque cheesecake fill out a cabinet that makes sensible ordering almost impossible.

10 Leslie Avenue, Coburg North 

Akimbo

Akimbo is Northcote’s golden child of naturally leavened loaves and low-key cool. Behind its terrazzo counter, Sunda alum Lindsay Oates turns out sublime seeded sourdoughs, pizzetta focaccias, cardamom buns and brown-butter macadamia cookies — all baked in a rare Italian oven. Batch-brew from Fieldwork Coffee seals the deal. A sun-drenched space with serious flavour cred, Akimbo brings a restaurant-level finesse to your everyday loaf run.

205a Victoria Road, Northcote 

OCAB Bakery

OCAB Bakery began with a shared obsession between French-trained baker Tristan Rezzani and Iranian-born Houman Namavarkedanji. That meeting of cultures still shapes the cabinet: saffron and honey-poached pear tarts sit beside flan pâtissier, Vegemite croissants, pistachio-filled pastries and daily bread, all made without additives. Now in Moonee Ponds and Yarraville, OCAB is one of Melbourne’s more distinctive neighbourhood bakeries, with enough personality to warrant crossing town.

28A Shuter Street, Moonee Ponds

32A Ballarat Street, Yarraville

Double Dutch Bakery

Double Dutch Bakery has excellent credentials hiding behind its Kensington-local demeanour. Baker Jacob Dekker brings time at Q Le Baker, Hazel and Proserpina to sourdough, ham-and-cheese croissants and Reuben baguettes, while the Dutch thread appears in a brilliant Speculaas bun spiced the traditional way. Rumble Coffee is a partner in the bakery, with beans roasted one street away. Few morning arrangements are this efficiently sorted.

61 Stubbs Street, Kensington

Zelda Bakery

Zelda Bakery turns two mornings a week into a Ripponlea ritual. Maaryasha Werdiger started baking from her Elsternwick garage in 2018; now the Glen Eira Road shop draws early queues for naturally leavened sourdough, braided challah, chocolate babka, rugelach and whatever sweet or savoury pastry has made the cut. Everything is baked on stone, and Friday pre-orders exist for anyone unwilling to gamble with a sell-out.

54 Glen Eira Road, Ripponlea 

Baker Bleu

Baker Bleu has become a Melbourne bread benchmark, and the dark-crusted sourdough still explains why. Mike and Mia Russell’s loaves are fermented for 48 hours, hand-shaped and baked daily, with a chewy exterior and open, airy crumb. Croissants, challah, bagels and sandwiches keep the counter busy, while the newest South Yarra shop has seasonal soft serve for post-Tan reward purposes. Four Melbourne bakeries in, the bread obsession remains intact.

Caulfield North, Hawksburn, Cremorne and South Yarra

Hector’s Bakery

Hector’s has already made Melbourne irrational about sandwiches. Now Hector’s Bakery is doing the same thing with pastry. The Richmond bakehouse starts early with lacquered pain au chocolat, cinnamon scrolls, apple fritters and a cheese-and-pepperonata croissant that deserves your immediate attention. The sandwiches are here too, naturally. Quinten and Josh Powell designed the room, but the pastry cabinet is what will keep you standing there longer than planned.

33 Stewart Street, Richmond

Falco Bakery

Falco Bakery has the rare ability to make a loaf of sourdough, a peanut butter miso cookie and a cheeseburger pie feel equally essential. Head baker and co-owner Christine Tran brings time at Tartine and Tivoli Road to organic-flour loaves, burnished pastries and one of Melbourne’s better savoury cabinets. The Rockwell pie riffs on a cult cheeseburger; the miso is fermented in-house. Three shops later, Falco hasn’t lost its edge.

288 Smith Street, Collingwood 

266 Johnston Street, Abbotsford 

156-158 Langridge Street, Collingwood

Kudo 

Gluten-free is the premise at Kudo Bakery, never the consolation prize. Hidden beside The Windsor, Felix Goodwin and Elena Nguyen’s tiny bakery grew from Goodwin’s own coeliac diagnosis and an obsession with getting bread right. Sourdough, dark rye-style miche and baguettes rotate daily, while cult canelés emerge from beeswax-lined copper moulds. Nguyen’s Vietnamese heritage appears in matcha, black sesame and spiced coffee. Grab an Ona coffee and inspect the cabinet twice.

Windsor Hotel, 8 Little Collins Street, Melbourne 

Gordon Street Bakery

The choc-almond croissant at Gordon Street Bakery is reason enough to cross Footscray for breakfast. Crisp, deeply chocolatey and generously filled, it has become a local signature. The sourdough is equally serious, with excellent pies and a pastry cabinet that rewards an early arrival. Gordon Street has been doing this for years, and the neighbourhood knows it.

142 Gordon Street, Footscray

Iris The Bakery

Iris The Bakery carries a little Copenhagen to Brunswick. Tom Edwards and Betty Milner spent three years there before opening this family-run bakery, named after their daughter, with Edwards bringing time at Relae and Mirabelle to the ovens. The enormous wholegrain table loaf is the anchor, joined by cardamom buns, rundstykker and pastries baked throughout the day. Saturdays run until sold out, which tells you plenty.

1 Wilson Avenue, Brunswick

Candied Bakery

Candied Bakery has never been interested in choosing sides. Orlando Artavilla and Toula Ploumidis move between cinnamon scrolls, chunky beef pies, spanakopita, cheddar-jalapeño bread rings and tres leches cake, making everything in-house along the way. After 12 years on Hudsons Road, the Spotswood favourite moved into the former Two Birds Brewing site, gaining a sprawling new home with room to sit down and survey the damage.

136 Hall Street, Spotswood

A1 Bakery

Sydney Road would feel wrong without A1 Bakery. The family-run Lebanese bakery has fed Brunswick since 1992, with fresh khobz emerging daily alongside za’atar manoush, spinach triangles, halloumi pies and chicken tawouk wraps sharp with pickles and garlic. Shelves stacked with Middle Eastern groceries complete the picture. More than three decades in, it remains one of Melbourne’s great democratic lunches: fast, generous and gloriously affordable.

643-645 Sydney Road, Brunswick

The Hamptons Bakery

Some bakeries are a grab-and-go affair; The Hamptons Bakery has room to settle in. The sprawling Hampton favourite has been feeding Bayside since 2016, with bread and pastry baked entirely in-house. Start at the counter: dark rye and linseed, pumpkin and soy sourdough, cinnamon knots, Portuguese tarts and almond croissants. Then stay for breakfast in the bright, 100-seat room. Bayside mornings rarely require much more.

427 Hampton Street, Hampton

Bread Club

Bread Club is a carb lover’s dream, helmed by two French bakers with pedigrees spanning Vue de Monde, Woodfrog, Tivoli Road and Baker D. Chirico. Classic sourdough and baguettes share the spotlight with banana-split croissants, toffee-custard doughnuts and saffron buns. Pull up for Inglewood coffee, Persian potato salad, baguettes, pork sandwiches and zucchini, mint and feta pies, freshly baked daily.

Sitchu Tip: The garlic fougasse is dangerously moreish.

558 Queensberry Street, North Melbourne

65 Cardigan Place, Albert Park

Best Cinnamon Scrolls, Buns, Doughnuts & Bagels in Melbourne

Dance Bakes

South Melbourne’s latest scroll obsession comes from Jiah and Jamie Min, the husband-and-wife team behind Heart Bakes. At Dance Bakes, their cult cinnamon scroll has a whole shop to itself, joined by salted-caramel banoffee, coffee-laced Mont Blanc and savoury three-cheese Vegemite. A newer pepperoni scroll adds hot honey and stracciatella, while Korean influences are moving in via salt bread and cream coffee. Head baker Gigi Chaiyarat starts the dough at 5am; by 8am, the first trays are warm and ready. They still sell fast too.

11 Union Street, South Melbourne

Joey’s Doughies

At QV, Joey’s Doughies is the result of Joe La and Brian Taing taking a doughnut obsession rather seriously. What began with years of recipe testing now fills the counter with yeast-raised doughnuts, crullers and old-fashioneds in rotating flavours such as crème brûlée, maple walnut and cereal milk. Cinnamon scrolls and Sloppy Joe’s toasties have joined the mix, alongside coffee and matcha. Choosing one is optimistic.

Corner of Lonsdale & Shop R1-007, QV Melbourne, Swanston Street, Melbourne

Butter Days

The sunshine bun at Butter Days travelled a long way to reach Glenferrie Road. John Demetrios discovered the Scandinavian favourite through his wife, Martina, while they were working in Stockholm; his Malvern version layers malted Danish dough with custard and lemon-cinnamon warmth. Add brown-butter bickies, morning buns and potato pretzel rolls, all filtered through the precision of a Dessert Masters winner. Malvern has done rather well here.

209 Glenferrie Road, Malvern

Pecks Road

Caroline Springs has been onto Pecks Road for years, and the devotion makes immediate sense once pandan cream buns and turon doughnuts enter the equation. Filipino flavours run through the cabinet, from brûléed banana doughnuts and ube creations to loaded sandos and a Filipino bánh mì, alongside specialty coffee and an excellent line-up of iced drinks. The CBD chapter may have sadly come to an end, but the original out west is still one thousand percent worth crossing town for.

Sitchu Tip: The ube matcha iced latte is ridiculously good.

Shop A6/1–7 Caroline Springs Boulevard, Caroline Springs

Masses Bagels

After five years of fermenting fanfare, Masses Bagels has landed in Collingwood — and it’s every bit worth the hype. Hand-rolled and wild-fermented over three days, these chewy-crusted beauties come in classic schmear form or tartine-style with trout, tomato and next-level quark. There’s coffee, house-made shrubs, and a front-row seat to the rolling-and-boiling action. A cult market favourite turned micro-bakery dream, this 15-seater is Melbourne’s new spiritual home for bagel lovers.

5 Smith Street, Fitzroy

Sebby’s Scrolls

Sebby’s Scrolls turned a 2020 lockdown project into one of Melbourne’s great sugar habits. The classic is still the reason to go: soft spirals of cinnamon and caramelised brown sugar under a generous sweep of cream-cheese icing. Vegan versions, Cheesymite and pizza scrolls broaden the brief, while monthly specials keep regulars guessing. Now in Caulfield South and St Kilda, Sebby’s has graduated from cult order to Melbourne institution.

367 North Road, Caulfield South

2C Acland Street, St Kilda

Secondipity Roasters

Secondipity Roasters understands the power of one very good bun. Its Korean-style salt bread has become a Collingwood morning fixation, with versions stuffed with spring onion cream cheese, injeolmi or sweet garlic disappearing fast. Coffee is roasted on site each week, while one monthly bake keeps the pastry counter changing. Miss the filled buns? Order the original and dip it into the salted cream coffee. Problem solved.

88 Langridge Street, Collingwood

Simply Mike’s

French pâtissier Mike Ying had never heard of a cinnamon scroll before moving to Australia. Now Simply Mike’s can turn out up to 650 of them in a day. Each batch takes four days, with yudane giving the dough its famously soft pull. Classic cinnamon sits beside pistachio, coffee and carrot cake, while pandan-custard croissants and sesame-salted caramel escargots reward anyone who looks beyond the headline act.

871 Sydney Road, Brunswick 

Heart Bakes 

Let the warm, buttery scent of freshly baked cinnamon scrolls draw you in — and don’t be surprised if your heart grows three sizes in the process. That’s the magic of Heart Bakes, a sweet little corner shop serving pure comfort in every bite. Settle in with a great coffee and a perfect treat: Levain-style walnut chocolate chip cookies, carrot cake, breakfast muffins, Earl Grey cream cheese cupcakes and those legendary scrolls. The only challenge? Choosing just one.

220 Bridge Street, Port Melbourne

Best Cakes, Tarts & Patisserie in Melbourne

Tarts Anon

Tarts Anon began as Gareth Whitton and Catherine Way’s lockdown side project and somehow made the tart Melbourne’s most covetable dessert format. Whitton, a Dessert Masters winner with 18-plus years in fine dining, works through a monthly menu spanning smoked pecan and butterscotch, lemon, chocolate caramel and whatever comes next. Buy a slice, a five-piece briefcase or the entire tart. Half measures feel particularly pointless here.

10/658 Church Street, Richmond

44 Sackville Street, Collingwood

Baker of Things

Baker of Things has Richmond’s pastry crowd paying attention for good reason. From the Maker Coffee team and led by ex-Beatrix baker Zoe, the Burnley Street shop moves between blackberry yo-yos, raspberry caramel lamingtons, citrus layer cakes and excellent fougasse without losing its nerve. It feels considered rather than precious, with enough invention in the cabinet to keep regulars checking back.

117 Burnley Street, Richmond

Lulu & Me

At Lulu & Me, cheesecake is sold with the casual precision of a deli counter. Taste a few, point to the one you want, nominate your preferred weight and watch a slab of Basque cheesecake get cut to order. Pandan is the cult favourite, traditional Basque runs gloriously molten through the middle, and seasonal flavours keep the cabinet moving.

1-5 Hotham Street, Collingwood 

The Flour

The Flour started with canelés and has grown into one of West Melbourne’s most interesting pastry addresses. French technique runs through the cabinet, but the flavours travel further: pistachio-cardamom madeleines, hojicha-hazelnut financiers, seasonal dacquoise and Geisha tiramisu. The headline act is its Mont Blanc, layered with soufflé sponge, candied chestnuts, Valrhona white chocolate ganache and mascarpone. Save room, then order coffee.

199 Victoria Street, West Melbourne

Madeleine de Proust 

Madeleine de Proust is Melbourne’s dedicated madeleine patisserie, earning instant acclaim for Hyoju Park’s nostalgic, exquisitely crafted take on the French classic. Each bite blends artistry with memory — delicate, sculptural and almost too pretty to touch. The flavours shift from elegant vanilla to creative, modern twists, all baked with meticulous technique.

Sitchu Tip: Don’t miss the corn madeleine: brown-butter sponge filled with cream cheese and buttered corn, topped with popcorn ganache and a corn-infused chocolate “husk.”

253 Lygon Street, Carlton 

Mietta by Rosemary

Rosemary Andrews first had Melbourne talking over the dessert trolley at Attica Summer Camp; now Mietta by Rosemary gives those cakes a permanent address in Malvern. Her CV runs through Tivoli Road Bakery, Hazel and some formidable London kitchens, but the cabinet speaks for itself: Honey-Misu, eight-layer carrot cake, two-texture Valrhona chocolate cake and a lemon tart with serious pedigree. In 2024, La Liste named Mietta Pastry Opening of the Year.

Sitchu Tip: Start with the Honey-Misu, then secure a lemon tart for later. Retail opens Friday to Sunday; whole cakes can be collected seven days a week.

23 Glenferrie Road, Malvern

Mabels 

Maybe it’s Mabels. This Toorak sweetheart specialises in celebration cakes with an old-school streak, from decadent choc-raspberry to classic carrot, each finished with colourful icing and lined up on charming cake stands. The counter also runs to gluten-free carrot cake, vegan chocolate cupcakes, lamingtons, marshmallow slices, lemon tarts and gingerbread people. Whatever you do, don’t leave without the lamington sponge or traditional Victorian sponge. Pure birthday magic.

525 Malvern Road, Toorak

FAQs

Loving our pick of the best bakeries in Melbourne? Keep the carb crawl going with our guide to the best dessert delivery in Melbourne, plus the city’s best cake shops for slices, celebration cakes and seriously good sweet treats.