Baker Bleu owners Mike and Mia Russell have announced they’re once again upsizing, opening a second location in Hawksburn Village in Prahran, just off Malvern Road, in May.

Mike and Mia have worked in collaboration with IF Architecture to create a space that will focus on pastry production, but with enough room for a quick pizza slice when you collect your fresh loaf delivered daily from their Caulfield North HQ.

Veteran Carlton Wine Room head chef John Paul Twomey will be leaving his current role to head up product and recipe development for Baker Bleu, which is well-known in Melbourne for its long-fermented sourdough loaves and dinner rolls.

After outgrowing their original 60-square-metre bakery in Elsternwick, which opened in 2016, they moved to a larger 400-square-metre premise in Caulfield North in 2018.