baking fresh daily since 2016
Baker Bleu was founded in 2016 by Mike and Mia Russell with a clear ambition: to create ethical, deeply flavoured sourdough with patience.
Drawing on years spent in some of Australia’s most respected kitchens and bakeries, Mike brought a commitment to long fermentation, natural leavening and confident baking. From a small shop in Elsternwick, we’ve built a bakery grounded in tradition, community and craft.
Early on, our signature Dark Crust became a defining choice. What began as a neighbourhood bakery quickly became part of the fabric of Melbourne. Supply the restaurants of friends expanded.
Today, Baker Bleu spans multiple locations across Melbourne and Sydney, supplying leading restaurants while remaining closely tied to the communities around each store. Our shelves are filled daily with freshly baked sourdough bread, pastries and food to share.
Place & Practise
Each space balances modern precision with traditional techniques, innovation grounded in heritage and considered experiences. As we grow, our ethos remains steady: quality without compromise, sustainability in practice, and products that are hand made with the best produce daily.
Dark crust Daily
At the centre of Baker Bleu is our signature Dark Crust sourdough. Long fermentation allows natural sugars to develop before meeting a confident bake that caramelises the crust and builds depth of flavour. The result is a moist crumb, a rich exterior and a signature bread that our customers know and love.
SUSTAINABLE FLOUR
Since the beginning we have used stone-milled, chemical-free flour from Wholegrain Milling Co., working with traceable grains grown through certified sustainable farming practices. Our partnerships with farmers, millers and artisan suppliers are built on shared standards and long-term respect. Every loaf and pastry is shaped by hand and guided by time, made with passion for our community.
Questions?
We love hearing from you and love talking about bread.
How can I contact head office?
Our Head Office team is always ready to support you with your daily bread and catering needs. Please email us at info@bakerbleu.com.au or call 1300bakerb
Do you offer gluten free bread?
No, we don't offer any gluten free bread or pastry products.
How is your bread made?
The fermentation process for most of our breads is 48 hours and with our dedicated bakers working throughout the night 24/7, 365 days per year, we offer fresh bread daily.
Why do you like a dark crust?
The dark crust is a result of the long fermentation process and the natural sugars caramelising. The darker crust produces a richer flavour and also adds to the chewy texture, a nice contrast to the moist crumb.
It starts with sourdough. We make all our baked goods with with care, quality ingredients, traditional methods, and modern techniques to honour community and craft.
We bring back the joys of real bread using the ancient techniques of long fermentation sourdough. We harness modern innovation in baking to create an ancient product with love. We make sourdough bread and pastries to share and enjoy.