Round two for To Be Frank

Franco Villalva and Lauren Parsons in front of a wooden bread shelf wall (To Be Frank)

Popular Melbourne bakery, To Be Frank, which is known for its slow-fermented breads as well as its pastries, has recently opened its second location in Elsternwick. The new location will join the original Collingwood location in selling the breads and treats that To Be Frank is known for, plus some Elsternwick-only specials as well.

Franco Villalva, who co-owns the business with his partner Lauren Parsons, announced the soft opening on social media last week. In the video, Franco walks through the new store, showing off the new equipment and pastry-making space, where customers will be able to watch the pastry team at their work through a large glass window.

Something that has been popular at the Elsternwick store so far has been the babka, especially the hazelnut babka, which is one of the specialty items stocked only at the Elsternwick store. The sweet treat has been a big hit with customers, selling out before everything else every day.

The customers at the Elsternwick store are also very interested in the bread.

“[They’re] more interested in trying our breads and learning about all the breads we make, requesting our rye, wholemeal breads, and focaccia,” Lauren told Broadsheet.

The new To Be Frank is currently open Wednesday through to Sunday, but Franco and Lauren have plans to extend this to a full seven-day opening week later on down the line.

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