Baker Bleu

Baker Bleu is an artisan sourdough bakery serving Richmond and other Melbourne neighbourhoods, with a focus on bread made slowly, by hand and baked fresh daily. Its range extends beyond loaves to pastries and treats, pizzas, bagels, sandwiches, cookies and bread designed for sharing. Catering is also available seven days a week, with online pre-ordering for next-day in-store pickup where capacity allows.

The bakery’s signature is its dark-crust sourdough. The dough takes 48 hours to make, using long fermentation and natural leavening so the natural sugars can develop before baking. That process creates the deep, caramelised crust Baker Bleu is known for, along with a moist crumb and rich flavour. The bakery says its loaves are baked to a dark, chewy exterior with a soft, airy centre. Its bread is made with certified sustainable flour from Wholegrain Milling Co., using Australian grains and practices intended to reduce environmental impact.

Baker Bleu began in 2016, founded by Mike and Mia Russell from a small shop in Elsternwick. Mike brought a commitment to traditional methods, long fermentation and natural leavening, while the business has grown into multiple Melbourne and Sydney locations. Despite that expansion, the bakery says it remains connected to the communities around each store. Its bread is also supplied to restaurants, cafés, grocers and providores, including Melbourne venues such as Carlton Wine Room, Bar Carnation, Attica, Cutler & Co., Cumulus Inc. and Gimlet.

For Richmond locals, Baker Bleu suits a quick solo pickup, a loaf to take home, or a spread for sharing with family and friends. The online shop makes it possible to reserve bread and pastries ahead of time, while the broader range gives groups options beyond sourdough alone. It is also a practical choice for catering or for anyone interested in seasonal bakes and bakery news, with the business regularly promoting new launches and limited-edition offerings. The approach is firmly centred on patient preparation, traditional baking and fresh bread rather than a sit-down dining experience.