The doors to the third Backhaus Bakery has opened its doors.

Owners Nick Williams and Melissa Matthews said the decision to open bakery number three, located Lygon Street in Melbourne’s Brunswick, had been an easy one to make.

“It feels like home,” Nick told Broadsheet.

“The community here is just amazing.”

The doors to the Lygon Street bakery opened on October 31, 2026, and will serve as a takeaway-ready counterpart to the current Airport West and Essendon bakeries.

A chef by trade, Nick has spent years leading kitchen at institutions like The Sir George Hotel and The Napier Hotel under his belt, and said his entire team were approaching the Backhaus product range from this unique angle.

“We’re chefs, not bakers,” Nick said.

“After 30 years of constant learning, I wanted to focus on one thing and do it really well. I chose bread.”

With this in mind, Backhaus’s long fermented sourdough is the hero of the product range, although there are also house-made puff pastries and hand pies ready to go for breakfast, while at lunch it’s all about focaccia, which is served with a line-up of toppings that are rotated weekly. Think a combination of stracciatella, asparagus and toasted almonds, served with slow-cooked Greek lamb and black garlic gremolata.

Then, there’s the toastie range, which includes fillings like line-caught tuna with pesto made from warrigal greens, or your choice of meat accompanied by Sri Lankan onion sambal.

“Nothing here is traditional,” Nick said.

“It’s more fun that way.”