To Be Frank Bakery

Another nice cafe with lovely range of bread, croissants, tarts. Only tried the apple tart - sweetness was just right. It was a bit flaky yet dense. A slight burnt caramelised taste in the apples but the sweet cream on top blended well.

Very expensive bread compared to many other artisanal bakeries. The rosemary foccacia was the best I've ever had, soft, airy and not dry. Really nice bread, definitely one of the best quality breads of Melbourne.

To Be Frank Bakery has a rustic-modern charm that instantly makes you feel at ease. While the standard pastries are good, what really makes this place special are their unique creations. For me, the Mushroom + Stracciatella & Tarragon was surprisingly moreish, the Salami & Goat’s Cheese pastry had a perfect savoury balance, and the Apple Tarte Tatin was just delightful! It’s these inventive touches that set this bakery apart and would keep me coming back. A great spot if you’re after both comfort classics and something a little different!

Excellent pastries, we had the tarte tartin which was just the right level of sweetness. The Coconut and Dulce de Leche bomb was wonderful, i was worried it would be too sweet but its a very subtle Dulce de Lece cream, lovely. Coffee was on point too.

EDIT: Their Kouigh Amann is something i go back to almost weekly! Get the Mango Cheesecake Bomb. It was lighter and a lot more refreshing than expected. Definitely the highlight. The carbonara Danish was good but wish it had more toppings. The double salami and cheese was damn good with very flavourful and identifiable fillings and the pickles definitely was a great choice. It really balanced the strong flavours. The fougasse was ok. Would like to try more.

Ordered an almond croissant and felt that the pastry was overdone - just a bit too brown and caramelised. The flavour overpowered the almond frangipane, which could’ve been stronger in my opinion.

This bakery has taken the place as our favourite bakery in the area. The pain au chocolat and toasty seem very different but both were exceptional. Even their hot chocolate and chai latte were of quality close to some of the best specialty shops we tried. We got some shortbread biscuits and chocolate chip cookies to go, they were delicious too. I think this place exemplifies “they didn’t have to go this hard” but it seems they are good at everything they deem worthy to present to guests.

The pastries are heavenly and rivals the best of Melbourne - think Lune, All Are Welcome etc. Each time I’ve been, we’ve ordered about 8-9 different pastries. They are in the true sense of the word, a proper boulangerie. But if I’m going to pay nearly $7 for a coffee, I don’t think it’s too much to expect a proper barista made coffee with a microfoam. The bean and roast itself is fine, perhaps I should have ordered a long black instead. Anyway. Their range of savoury laminated pastries is really impressive. They don’t just focus on the sweets. One of the coolest things about this bakery is their exposed back end and the super awesome 5 layered oven… oh and of course the graffiti. Little story here: I ordered two babyccinos, they’re usually served with a sweet treat like a marshmallow or cookie or something. They ran out of baby cups, fine. Served them in paper cups. Fine. Came without the sweet treat and their response was “oh I’m sorry if I had them I’d give them to you”. It’s like going for a Japanese meal and ordering a rice which typically comes with miso and saying “oh we don’t have or we’ve run out of miso, if I had some I’d give it to you”. This seems to be heading down the route of Melbourne establishments getting a bit too much up themselves and forgetting it’s the F&B / service industry. I hope it doesn’t. The boulangerie goods here are really bloody good. I’m giving it three stars but would’ve four if not for that coffee because the pastries.