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.
Mike brought a commitment to long fermentation, natural leavening and traditional methods. 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 a destination bakery.
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 philosophy 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, which takes 48 hours to create. Long fermentation allows natural sugars to develop before a measured 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 worked with the highest quality certified sustainable flour sourced from Wholegrain Milling Co. Australian grains.
They back ethical growers because they use farming practices that nourish the soil and embrace sustainable practices. The result is flour, with a carbon footprint up to 54%* lower than conventional flours. It’s better for people and planet.
*Wholegrain Milling Co. 2024 GHG Emissions Calculation Report.
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.
