Popular Melbourne easter Hector’s Deli is expanding following the announcement of Hector’s Bakery in Richmond, marking a significant step in the business’s growth.

Set to open in early March on Stewart Street, opposite Richmond Station, the 350sq m bakery will not only produce the bread for all Hector’s Deli locations but also introduce a new retail concept for the brand.

Co-founder Dom Wilton shared that the bakery represents the biggest investment the business has undertaken so far.

“It’s a big thing to bite off, but we’re obsessed with quality of everything, and we feel the need to separate ourselves from other sandwich shops that are doing a similar thing to what we’re doing,” Dom told Broadsheet.

The bakery will feature a variety of products, including Turkish bread, a rye loaf, and an updated version of the popular Hector’s steamed potato bun. Alongside the familiar doughnuts served at the delis, new offerings such as morning buns, laminated pastries, and a fermented habanero and cheese scroll will be exclusive to the bakery. Visitors can also expect to find all the usual Hector’s Deli sandwiches at the new location.

Designed with a relaxed, Nordic-inspired aesthetic, Hector’s Bakery will differ from the bustling, urban feel of the delis. The space will feature an open kitchen, allowing customers to watch as bread is proofed, and pastries are laminated.

“It’s somewhere you can take time to kind of sit in and enjoy, rather than the normal Hector’s Deli, which is pretty in-and-out,” Dom said.

The bakery will also serve as a production hub for fermenting ingredients used at the delis and will occasionally host events after hours. Dom noted that expanding the business while maintaining quality was a key motivator.

“Wanting to scale up a food business – and also being super fearful of what that might mean for quality and consistency – is what has made this idea come to life,” he said.