Beloved Melbourne-based bakery Baker Bleu has opened its largest location to date.

The newest bakery, located in Cremorne at the 65 Dover commercial development, marks a significant milestone for the business.

Founded in 2016 by Mike and Mia Russell, Baker Bleu quickly became a local favourite with its commitment to using high-quality, ethically sourced ingredients.

Specialising in sourdough bread and pastries, Baker Bleu has built a reputation for crafting products with care and patience, employing ancient fermentation techniques alongside modern baking innovation.

The new Cremorne location, which opened in mid-February, represents the next evolution of the brand.

“When this site came along, we couldn’t refuse to do the whole kitchen service every day,” Mike Russell shared with Broadsheet.

Unlike the bakery’s previous Melbourne locations, which have primarily been quick grab-and-go spots, this venue offers a more expansive food menu, including breakfast and lunch options.

The Cremorne space has been designed with office workers in mind, but the Russells hope it will also serve as a destination for anyone looking for high-quality, fresh food in an area that they feel is underserviced when it comes to bakeries.

A standout dish on the menu is the baker’s plate, featuring ficelle, Copper Tree butter, prosciutto, a soft egg, and a range of accompaniments, offering a modern twist on a ploughman’s lunch.

The addition of a full kitchen service to their operations adds an exciting dimension to Baker Bleu’s offerings.

Mike and Mia first announced the store in March 2024, saying they were thrilled about it.

“It’ll be our biggest project yet, and we are very excited to start this new chapter,” they wrote on Instagram at the time.