Raymond Tan, the founder of Collingwood Melbourne bakery café Raya, is preparing for the opening of his second venture, Dua (which means “two” in Malay), which is set to open right next door in January 2025.

Dua will focus on three unique bread varieties inspired by Japanese and Filipino traditions: shokupan, a rich and fluffy milk bread; shio pan, a lighter, subtly salty option with a crisp crust; and pandesal, a soft, sweet, and salty roll with a breadcrumb coating.

Raymond describes the vibe as “Scandinasian,” blending the best of both worlds.

“Think bakeries in Copenhagen, where they make sourdoughs and croissants, but we’re making Asian bread,” he explained

Expect an exciting menu of pan-Asian and European mash-ups, like a coffee-topped, almond-paste-filled bun that marries Malaysia’s Rotiboy coffee buns with Sweden’s semla. There will also be a hybrid of French toast and kaya toast, a siu mai sausage roll, and a cheese and kimchi focaccia. For larger bites, a grazing plate featuring sambal, soft-boiled eggs, and char siu will be available, along with salads inspired by classic dishes.

Raymond didn’t originally plan for Dua until he found a place that was bigger in size compared to his other venues and saw an opportunity.

“Raya sort of turned into a takeaway spot because we get so busy. With this one, I want people to hang out, bring family and work there. I feel like Melbourne needs that because real estate is very expensive,” he said.

Reflecting on the Collingwood Yards community, Raymond shares, “It’s very welcoming… I think that’s important, especially when putting up food that’s a little bit uncommon.”