Baker Bleu is going from strength to strength, with chef Neil Perry to bring the beloved Melbourne bakery to Sydney.

Perry has only recently opened his restaurant, Margaret, in Double Bay, and is now doubling up by leading the first Sydney chapter of Baker Bleu just a stone’s throw away. Announcing the venture on his Instagram account, Perry wrote: “Enough of the secrecy, go to my linktree in bio to find out why these guys won’t have to get on a plane to be @margaretdoublebay in the new year.”

Set to open early 2022, the bakery at 2 Guilfoyle Avenue is a joint venture between Perry and Baker Bleu owners Mike (who actually used to work in the pastry section at Rockpool Bar & Grill) and Mia Russell. Everything will be baked fresh onsite, meaning Perry will no longer have to have his favourite bread freighted up from Melbourne.

“You could put one of their bakeries in San Francisco, Paris or London and it’d stick out for its quality,” Perry told Good Food.

“I love the super country loaf, their danishes are sensational, and the Roman-style pizza.”

First opening in 2016, Baker Bleu has quickly gained a cult following among Melbournians, including other notable restauranteurs, with the likes of Attica, Cumulus Inc, and Carlton Wine Room serving the high-quality long fermentation sourdough Baker Bleu is famous for.

In May, the Russells opened a second location in Hawksburn Village in Prahran, just off Malvern Road.