Renowned Melbourne food institution MoVida Bakery has been sold to head baker Michael James (pictured) and his wife Pippa.
After closing for two days days to adjust the menu, the business reopened as Tivoli Road Bakery in August.
The artisan bakery is producing sourdough breads daily, using locally milled flour, as well as a range of sweet and savoury pastries, granola, pies and sausage rolls.
Michael, who had been with MoVida for four years, said regulars can continue to enjoy the organic sourdoughs, dossants and salted caramel doughnuts that earnt the former bakery its reputation, while also enjoying several new additions to the menu.
“We’ve brought on board a Turkish bread, a Danish rye and éclairs in classic, salted caramel and lemon meringue varieties. The rest of the menu, including sandwiches, pies and sausage rolls, will change over time as they did with MoVida,” Michael said.
“In terms of the fit-out, we will work on upgrading the shop as we go in a effort to make it more efficient and to get more customers through the door.”
Keeping in line with a strong focus on sourcing fresh and high-quality local ingredients, Michael has also brought Melbourne specialty-coffee roaster Small Batch on board.
“Small Batch is a boutique roaster, which fits perfectly with Tivoli Road Bakery’s artisan-style,” he said.
“Other drinks, including our apple juice, as well as produce for food items, are also sourced locally with sustainable businesses. We buy as much produce as possible from local markets, from suppliers like The Butter Factory, which support local farmers and keeps the Melbourne food industry strong. We support each other.”
MoVida owner and executive chef Frank Camorra thanked Michael for his hard work throughout his six years with the business.
“In the last 15 months I have been immensely proud of the initiative that Michael has shown. This is a great opportunity for Michael and also for us to focus on our core business of running restaurants,” he said.
“I’d like to thank all of the customers that have supported us and I hope that they continue to frequent the bakery. I know where I will still be getting my sourdough from.”