The Blacksmith - Belgrave

The Blacksmith

1698-1700 Burwood Highway, Belgrave.

Baked Good: Apple scroll with shaved almonds

Should you stay, or should you go?: Go. Make a day of it and go.

1. Presentation - 4

2. First bite - 4

3 Texture - 4

4. Flavour - 4

5. How'd it make me feel after - 4

(1 - Not so much. 5 - This is fricking awesome)

On the main drag settled amongst the numerous cafes and stores filled with treasures you can only find in Belgrave lies The Blacksmith Café. The café is one of those old school café's that in the 80s would have been where the locals met with a cigarette and a coffee for hours on end. It has that relaxed décor you can only find in a small little town far from the clinical white walls and stainless steel you find in café's around Melbourne's inner suburbia.  The numerous freshly baked bread on the racks with paper bags ready for you to pick. The endless choices of tarts, scrolls, slices and cakes. That's on top of the display cabinets of quiche, arancini balls, sandwiches and rolls. But all that wouldn't matter if it weren't for the constant friendly smiles of the staff that makes this café well worth a visit.

One of my favourite things to eat is an apple scroll topped with some sort of nut. So much so that as a leaving gift from my last job, I received an apple and walnut scroll as a parting gift. So when I found this sitting on a tray amongst the numerous pastries I was possible a little excited to have the opportunity to add this to the blog. Okay you've caught me out, I'm just excited to eat it blog or not. At first I just assumed it was an iced scroll with almond shavings on top. When the lovely server took my order and informed me it was an apple scroll, she giggled at how excited I was.

Now I like to make it fair when I review a baked item so as not to be too generous just because I like it. But there is one thing I like in particular with Apple Scrolls and that's then they are moist. And The Blacksmith hasn't let me down.

While it's hard to narrow down when this delight started gracing the lips of the people, it is known the cinnamon scroll or bun originated in Sweden in the middle ages according to ifoodtv. But when they started adding apple and making it as amazing as it is today is one for someone with a whole lot more time to investigate. 

The scroll was huge, more than I could handle, but I gave it a red hot go anyway. Covered in a thick sweet icing and coasted with shavings of almonds. Inside it was moist and thick with apple chunks all the way through. The pastry wasn't crunchy or stale which sometimes is the downside of this particular treat. But it wasn't so soft that it fell apart in your hand. It was a perfect blend between sweet icing and tasty apple and pastry. The crunch of the roasted almond slivers gave the soft and moist scroll a wonderful contrast as you bite down.

Overall this is an absolute gem of a find and well worth a little trip out of the city. There are heaps of walks and hikes and things to do up in the Dandenong area, so make it a day trip and have lunch or morning/afternoon tea at BlackSMiths Café. With friendly staff and a comfy relaxed atmosphere it's a perfect place to bring a book or the newspaper with you or a friend to have a good old chin wag with. The food speaks for itself and trust me when I say, it's possibly one of the best apple scrolls I've put in my mouth.

4 out of 5.

Mill and Bakery - Central Pier Docklands

Mill and Bakery
Shed 9 161 Harbour Esplanade, Docklands.

Baked Good: Apple and pecan crumble
Should you stay, or should you go?: If the sun is shining, spend the afternoon there.

1. Presentation - 4
2. First bite - 4
3 Texture - 4
4. Flavour - 4
5. How'd it make me feel after - 4
(1 - Not so much. 5 - This is fricking awesome)

Being near the water on a sunny day in winter makes you almost forget how cold and miserable the next few months are going to be. But that's one of the great things about Australia, the sun's always going to rise the next day. And with that, maybe just maybe Melbourne will have a sunny day. Or at least for a few hours. Because what better way to spend those few hours sipping coffee and munching on some fresh baked goods.

Away from all the tourists and hustle and bustle of the business district of Docklands lies Central Pier. And if you walk half way down you will find Shed 9 otherwise known as Mill and Bakery. With a comfy outdoor seating area overlooking the water to the warm smell of bread being baked inside. Grab a chair and watch as they bake all those little things that make you feel happy inside. The walls adorned with heritage prints and the odd maritime memorabilia here and there. Mill and Bakery is the perfect escape for a really good cup of coffee and an Apple and Pecan Crumble.

The crumble itself dates back to the Second World War when things like pastry and flour weren't a luxury. So left over breadcrumbs and oatmeal were used as a topping to what would have otherwise been a pie made with pastry. I guess something good came out of something bad.

The Apple and Pecan Crumble looked amazing, being served on a gold disk. A small chunk of apple stuck to the top with a glazed pecan for decoration. The crumble was sweet and almost melted in your mouth. The body of the crumble was soft and moist and complimented the perfect cup of coffee. It was over before I even had the chance to really think about how much I was enjoying it.

Overall the location is lovely especially when the sun is out. The cafe itself was welcoming and open and bright. The staff were happy and pleasant. The food all looked amazing and there was more than enough to pick from. This is one of those cafe's you wish you worked next door to, but glad you don't. For your waist's sake.

4 out of 5.

Convent Bakery - Abbotsford

Convent Bakery - Abbotsford
Abbotsford Convent 1 Saint Heliers St, Abbotsford

Baked Good: Tart Linzer
Should you stay, or should you go?: Follow the light and go.

1. Presentation - 3
2. First bite - 2
3 Texture - 3
4. Flavour - 3
5. How'd it make me feel after - 2
(1 - Not so much. 5 - This is fricking awesome)

I love a good bit of history and I love a good bakery. So when the both can be combined, we are winning. There's a bakery back home in Western Australia with a similar story. Age old ovens with a roaring fire kept going by Monks making some of the most wonderful bread, in particular fruit loaf. The only down side is it takes two hours to get there from Perth.

However sitting in the heart of Melbourne is the Abbotsford Convent surrounded by the Collingwood Children’s Farm and Yarra Bend Park and the Convent's 11 buildings full of art, education and culture. You can grab a wonderfully cheap meal, treat yourself to something sweet from the bakery while you wonder the gardens then end your day with a pint. All this and more tucked away in one historical and peaceful place.

Step inside the bakery and you will see a display case of sandwiches and savoury tarts, hot pies, pasties and sausage rolls and the best part is the cakes, pastries and tarts. The sound of the coffee machine buzzing away to the side and if you look back you'll see the ovens built in 1901 still chugging away. The room itself still holds its beauty with the high wooden ceilings and some nic nac's along the wall. You could almost think you were in another time and place.

This visit I enjoyed the Tart Linzer which as it turns out has a history dating to an Austrian Abbey from 1653. To put that in perspective Australia wasn't even founded until 1901 (the same year the ovens at Abbotsford Convent were made). FoodReference.com noted the original recipe to be "rich buttery dough accentuated by almonds, lemon zest, and cinnamon, filled with black currant preserves and topped with a lattice crust". Now it is more commonly known to have a raspberry filling and and you'll most likely find it in a cookie form. The cookie was mass produced and eventually made its way to America in the 1850s.

The tart has a lovely cookie type of base that wasn't too crumbly that it didn't hold its shape, but strong enough to keep it together as you shovel it into your mouth. The raspberry filling was sweet and rich but it wasn't overloaded, so the balance of sweet to pastry was perfect. The pastry latticed across the top has a cinnamon and lemon taste and maybe there was a hint of ginger in there as well which threw it off every so slightly. Topped with a sprinkle of almond shavings and some icing sugar for good measure. A tad dry, but with the jam it kind of works, mind you not enough to try it again any time soon.

Overall the adventure to Abbotsford and the Convent was a fun day. Lots to see and do and eat and drink. It was amazing to see the bakery still up and running after all this time. The bakery had so much to pick from you wont struggle for choice. The meat pies were walking out the door, so if you don't want something sweet a good old pie is worth a shot.

3 out of 5.

Rusica Sourdough - Fitzroy

Rustica Sourdough
402 Brunswick Street, Fitzroy

Baked good: Cherry and Chocolate Cronut
Should you stay or should you go?: Go, but don't rush.

1. Presentation - 4
2. First bite - 3
3 Texture - 4
4. Flavour - 3
5. How'd it make me feel after - 3
(1 - Not so much. 5 - This is fricking awesome)

I've had a few things accompany my long black on its plate to my table. Things like chocolates, or small biscuits. But this is possibly the weirdest thing I have ever encountered, a slice of lemon.

Not that that's any reason to not head down to Rustica. It's otherwise normal.

The cafe is on the amongst the hustle and bustle of Brunswick Street where you can sit and watch just about every different style of fashion walk past.

The cafe isn't too big, but it wasn't too busy to be a problem. The staff were friendly though not overly helpful. When I was gobsmacked by the delicious treats on offer I wasn't guided through their range, rather told to have a look through. Maybe I expect too much when it comes to customer service.

Aside from the sweet pastries, muffins and treats you can find bread of all sorts and fresh sandwiches and rolls.

I didn't have to wait too long before my treats were in front of me. Lemmon and all.

This review I branched out from purely baked goods to that of the fried kind. Opens up a few doors for me to try some different things.

The Cronut itself is new to the bakery and desert world originating in 2013 by Chef Dominique Ansel as per the Cronut 101. Chef Ansel originated from France, as all good pastry Chef's do, though currently has a Bakery in New York.

The Cronut uses a similar pastry to that of a croissant. First the pastry is left to puff up then it's friend. From there the Cronut gets covered in sugar and filled with happiness.

I had the cherry and chocolate cronut. It had perfect layers pastry similar to a croissant but a tad thicker. The layers were crispy, sweet and buttery. Sometimes, but not often the chef gets a little excited with filled pastries, putting so much inside that it oozes out when you take a bite. But there was just the right amount of chocolate mouse with a bitter cherry taste in this cronut.

Not sure that the garnish of a purple sponge was necessary. I don't feel it added to the beauty of it. And it certainly didn't add any taste.

It was tasty though the bitter cherry wouldn't be something I'd rush to taste again. I'm more of a sweet cherry kinda guy.

Overall the atmosphere was great helped by a sweet soundtrack of a lot of my favs. The cafe itself was fresh, clean and open. But despite the flat service, the coffee was good. Mind you I still have no idea what the lemon was for with my coffee. The waitress took it away after my first sip anyhow.

3 out of 5.

Laurent Boulangerie Patisserie - Albert Park

Laurent Boulangerie Patisserie
109 Dundas Place, Albert Park

Baked good: Iced Brioche Bun
Should you stay or should you go?: Stay at home.

1. Presentation - 4
2. First bite - 2
3 Texture - 2
4. Flavour - 2
5. How'd it make me feel after - 2
(1 - Not so much. 5 - This is fricking awesome)

Sometimes I preplan where I will visit to review. Other times I just rock up to an area and walk around, nose held high hoping to stumble on what could be the best bakery I could ever find. The downside of putting my faith into my random search is every now and then I stumble upon a bakery that's not quite as exciting as I'd have hoped.

And in this case I reviewed a bakery before I did any research on it. In particular before I found out I was at a chain of bakeries across Melbourne. And as with any chain you get a duplicated bunch of pre-selected pastries, cakes, sandwiches, quiche and loaves of bread. 

Sadly this is exactly what I found this time at Laurent.

Brioche originated from France first being mentioned in written text as far back as 1404 as per the Bakerpedia website. What makes a Brioche that little bit more exciting than bread, it has a high egg and butter content, giving it a more smooth and finer crumb.

Originally it would be full of fruit and eaten at breakfast, but time has evolved the Brioche to its many styles today.

Laurent in Albert Park has a clean and shiny new look to it. Gold rimmed cabinets and gold writing on the window. The glass of the display cabinets buffed as soon as you look away from it. 

There was a constant trickle of people coming and going for a coffee, some picking up an already made cake from the couple of options in the window. 

There was enough seating inside to host a sports team with a hand full of tables and chairs to enjoy the sun when it shines.

I visited mid afternoon and there wasn't a lot  of food to pick from, but enough if you're just after a quick snack.

The Iced Brioche Bun was dry and while it had taste, it wasn't overpowering. If it weren't for the icing, I most likely wouldn't have eaten it all. The icing was sweet, just like any other icing you would find on a bun, similar to that of the doughnut.

Overall the cafe was fine, wasn't inviting and lacked any sort of

atmosphere. But convenient if you want to quickly grab a coffee and something to eat. The food I'm sure is wonderful, I mean they win awards and get written up in local newspapers, but there are a whole lot of other options in the area worth giving a go.

Overall 2 out of 5.

Mister Nice Guys Bake Shop - Ascot Vale

Mister Nice Guys Bake Shop
151 Union Road, Ascot Vale

Baked Good: Cinnamon Bun
Should you stay or should you go?: You should have already been there!


1. Presentation - 3
2. First bite - 4
3 Texture - 4
4. Flavour - 4
5. How'd it make me feel after - 4
(1 - Not so much. 5 - This is fricking awesome)


The cinnamon bun may just be that, a cinnamon bun. But in this case it was a whole lotta memories as well. The taste, smell and full belly afterwards was a memory of a time I went to America and my Mum and I devoured a Cinnobun.

Cinnobun is one of those chains across America you'd find at a mall or airport. They have coffee and milkshakes and of course cinnamon buns. Mum and I maybe overindulged a few times on our travels that warm sweet creamy icing pastry.

And i guess that's what food should be. An indulgence not only in the food, but the memories and feelings it brings with it. And in this case, warm fuzzy family feels is exactly what I ate into.

Mister Nice Guys Bakehouse is possibly the coolest cafe I've been into in a long time. And it's got the rep' to go with it. When ever I mention to friends where I went they got excited just to talk about it.

First up it's this cool rocker style diner that has things in it you'd probably find at your Nan's house. From the old school fridges to the tins for your flour, sugar and tea. This place blends that rocker diner feel with your local coffee and cake shop.

Outside you'll find a couple of chairs and tables to watch the world go by. Inside you'll find a couple more spots to park up for an overindulge.

The counter is glass so you can see all the happy goodies sitting inside. The coffee machine in the corner working away making some delicious caffine to compliment your pastry. Or their milkshakes sounded and looked pretty darn tasty if that's more your style.

**edit** In addition to being awesome not only visually but for the tasty treats as well, they are: 100% egg-free, dairy-free, lactose-free, cochineal & gelatine-free. And their website also says they have a large selection that's: certified Kosher, with soy-free, gluten-free, wheat-free, corn-free, Fructose free & low gi options.

I chose the cinnamon bun with a long black coffee.

The history of the Cinnamon Roll website is loaded with custom and history. The Swedish were the ones to put bread, cinnamon and sugar together on October 4th now known as National Cinnamon Bun Day. The bun has had its fair share of names over time: Sticky bun or sticky roll. The Swedish call it "kanelbulle".

The bun itself was lightly crispy in the outside and soft and moist on the inside. The moistness was a combination of runny sweet cinnamon and tasty icing both swirling around to the outside of the bun which has a thin and sweet but not overpowering icing.

Overall the visit to the bakery was perfect. It was a chilled out happy cafe that was super welcoming to everyone. The cinnamon bun was delicious and worked perfectly in harmony with the cinnamon sugar ratio. This bakery will for sure be on my list to revisit.

4 out of 5.

Woodfrog Bakery - St Kilda

Woodfrog Bakery
108 Barkley Street, St Kilda.

Baked Good: Raspberry Danish
Should you stay or should you go?: Go!

1. Presentation - 3
2. First bite - 3
3. Texture - 3
4. Flavour - 3
5. How'd it make me feel after - 3
(1 - Not so much. 5 - This is fricking awesome)

When you live away from your home town finding anything to make you feel at home can be hard. Be it a group of friends from the same town or even a cafe that just oozes with homely feels can make all the difference. And with the sun now making a regular appearance here in Melbourne Woodfrog Bakery is a great local home away from home for all your baked good and caffeine fixes.

As mentioned in the review of the Bakehouse, Kensington the Danish pastry was created out of a strike in the 1850s in Copenhagen and Vienna came over to help. Now further to that, the raspberry starts its story some 9000 years ago.

In Depth Info states that archeologists found evidence of the raspberry being eaten by Paleolithic cave dwellers. It even goes back to Greek Mythology when they were once white. But when Zeus' nurse maid pricked her finger on a thorn it stained the berries to the colour they are today.

Mind you there are two colours of the modern raspberry, red as you can see in the picture and black. The raspberry family has over 200 different varieties.

Woodfrog is an easy walk to from the heart of St Kilda, but away just enough to forget how close you actually are. With comfy seats and benches outside lined under the long heater overhead you'll be lucky if you can nab a seat to scoff what ever treat you decide.

Inside their kitchen takes over the most part of the building leaving a small space for tables and chairs. But there's plenty of space for the coffee machine and cake cabinet.

Across the back wall you'll find all the most delicious loaves of bread. And they must be good because people were driving up just for a loaf. There were cakes and danishes, muffins and tarts and some of the most mouth watering sandwiches and soup.

The staff are super friendly and you can tell they are a hit with the locals with one lady popping out to say hi to one of the children as Mum got a coffee inside.

The Raspberry Danish was perfect flakey buttery goodness. The sweet tartness of the raspberries nestled with a light custard base was scrumptious. The edges slightly hardened from its time in the oven, which made working your way to the soft moist middle a journey of taste and texture.

Overall this bakery is one of those places you will go back to again and again. Its warm and friendly feel and beautifully delicious food is an absolute any time of the day.

4 out of 5.

Bakehouse - Kensington

Bakehouse
506 Macaulay Road, Kensington.

Baked Good: Apple and Custard Danish
Should you stay or should you go?: Stay at home.

1. Presentation - 3
2. First bite - 3
3. Texture - 4
4. Flavour - 2.5
5. How'd it make me feel after - 2
(1 - Not so much. 5 - This is fricking awesome)

Every now and then the build up of something is so strong when the time comes it can be a great let down. But that's not to say that the people who create it didn't put their all into every single part of what it is they are making. It's not to say that if you were to do it again, it would be the same. Its just this time, it didn't work out.

The Danish pastry as it's commonly known to us English folk started around the 1850s according to the Danish Bakehouse. It began with a strike in Copenhagen, Denmark and the local bakers needing help to fill the demand of baked goods. And so friends from Vienna came to the rescue where they had already had a great deal of experience of layered pastry, similar to that of the croissant. And so the evolution of the Danish was born.

Bakehouse in Kensington is just a stones throw from the train line in amongst the hustle and bustle. With tables and chairs on the sidewalk covered by a canopy from the weather. Inside rows of tables and chairs. The walls behind the glass counters filled with bread rolls and loaves. Inside the glass cabinets cakes, danishes and muffins to satisfy the sweetest of the sweet tooth. And a cabinet full of every trimming you can think of to fill a Vietnamese Roll.

Today I had the Apple and Custard Danish. As the super friendly staff helped me choose my treat for the day I notice her brush away the little fruit flies that were buzzing around. I figured if the flies want it then it must be good.

The pastry was soft and fluffy and for the most part sweet. Except for the bite I had which tasted like salty baking powder. The apple was perfectly cooked with a slight crunch as you bite into it. One thing I hate about the apple danish is sometimes the apple can be covered in a jelly, this was not the case. There was just enough sweet jelly to hold it together without thinking you were at a children's birthday party.

The custard was a soft and sweet vanilla base which wasn't overpowering the apple. Together making the perfect combination to make the Apple and Custard Danish quite the treat. Even if the files did already have their way with it.

Overall this isn't the worst bakery you could visit. But with so many other options within a stones throw, I'd throw the stone and go somewhere else.

2 out of 5