Recently, To Be Frank Bakery officially opened the doors to its second location, situated in the heart of East Brunswick Village, Melbourne.

Building on the success of their original Collingwood outpost, co-founders Franco Villalva and Lauren Parsons bring their well-regarded ethos of traditional, honest baking to a new neighbourhood.

Established in 2019, To Be Frank was founded with a clear philosophy: to create nourishing, high-quality bread using time-honoured methods and simple ingredients.

The bakery’s approach—centred around the “respectus panis” method, which prioritises minimal yeast and extended fermentation—has earned them a loyal following and a reputation for excellence in Melbourne’s artisan bread scene.

The East Brunswick Village location continues this legacy, offering a full selection of their popular products, including their signature baguette, fruit loaf, and focaccia.

With more space than their original store, the new bakery plans to expand its menu with a broader range of sandwiches and pastries also available.

The bakery also debuts new items like the chocolatine, made with locally sourced Cuvèe Chocolate, and the coconut and dulce de leche bomb—a nod to Franco’s Argentinian heritage.

Beyond its menu, the East Brunswick store is designed with transparency and connection in mind. Created by Corso Interior Architecture, the space features an open pastry kitchen that invites customers to witness the baking process firsthand.

“We’ve designed East Brunswick Village to be a place for people to enjoy at any time of the day,” Franco and Lauren told hospitality magazine.

“Whether it be for a grab-and-go loaf in the morning… or a dine-in sandwich or savoury pastry for lunch.

“It [East Brunswick Village] already feels like home… we can’t wait to return that warmth—in the form of good bread, coffee, and connection.”