Apollo Bay Bakery - Apollo Bay

Apollo Bay Bakery
125 Great Ocean Road, Apollo Bay VIC.

Baked Good: White Chocolate and Macadamia Nut Cookie.
Should you stay, or should you go?: Kidnap your mates, pack the car and drive.

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

There is something about being on holiday and eating what you want without feeling guilty. Not that that's stopped me from eating baked goods before. But being on holiday let's you over indulge on the things that make you go mmm. So when I took to the Great Ocean Road with friends to check in on Apollo Bay, not only did I eat more than I should have I also

had to try something from the local bakery.

Across the blue ocean and over the grassy park sits a bakery famous for its scallop pie, the Apollo Bay Bakery. And with a name like that, you'd be silly to go anywhere else really. It's just along the main strip as you drive through, so even if you don't end up staying in Apollo Bay, you should most definitely make a stop.

The bakery is full of just about anything you can think of: bread and rolls, cakes, cookies, tarts and eclairs, pies, sausage rolls and fresh

filled rolls. If you can't find something in there to fill you up or calm the sweetest of teeth, they've probably already sold out. It's wall to wall with all things bakery. And on those walls is green, not just any green, it's the kind of green you'd find on Kermit the Frog which helps noticing the sign easier. There's plenty of chairs inside to enjoy your goods otherwise get it in a paper bag and head over the road to the park or the beach to enjoy.

I didn't leave a crumb of the White Chocolate and Macadamia Nut Cookie I munched on as I walked down the street playing tourist. Cookies by Design note that the cookie its self goes back to the 7th Century AD in Persia, the macadamia is rather young in comparison. Local to Australia the Macadamia has been a part of Indigenous Australians diet for centuries, but not until 1820 was it discovered by the Europeans. Skip ahead to the 1930s and it's mass produced and shipped all around the world. And here's something you probably never put any thought into. White Chocolate isn't actually chocolate as it has no coca solids in it. It was first introduced by non other than Nestle in the 1930s and by the 1960s

The Milky Bar Kid brought it into just about everyone's home.

Everyone has a preference for a cookie they like, hard and crumbly, soft and gooey or ones that melt in your mouth. This cookie was hard, but not break your tooth hard, just enough to give you a good crunch as you bit into it. There were big chunks of macadamia nuts and white chocolate so you're more than likely going to get a bit of each in your mouth at any one time. It was sweet, you could taste the sugar with every bite you could even see the granules, the white

chocolate would have been enough.

Overall the cookie was delicious and well worth a trip to Apollo Bay. The bakery was full of just about everything so you'd easily be able to get a whole lunch there while you just chill out on the beach to eat it all. But remember don't swim 20 minutes after eating. The staff were awesome, friendly and happy to help you make your mind up as there's just so much to pick from. And like I said before, even if you aren't stopping in Apollo Bay do yourself a favour and stop for a cookie on your way through, it'll be worth it.

3 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.

Phillippa's Bakery - Brighton

Phillippa's Bakery - Brighton
608 Hampton Street, Brighton

Baked Good: Dundee Cake
Should you stay or should you go?: Wake me up before you Go Go.

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)

There is something homely about a fruit cake. It's simple, yet it if it's made without a little TLC, it could be horrible. It's the sweetness of the fruit, the simple sponge. Like you are eating something healthy yet it's far from. This was the first cake my Mum taught me to make. The first cake I ever bought from Woolworths. Simple in every way, but perfect in every other way.

On the busy Hampton Street in Brighton you'll find Phillippa's just as busy inside. Blokes getting a pie, kids getting something sweet with their Nan, or Mum's picking up the bread for the day. The bakery is full of everything you can think of that can be baked: bead, cakes, pastries, rolls, pies and pasties and just about anything else you could think to bake.

While there is nowhere to sit the cafe its a great option to grab something and drive down to the beach and enjoy it.

I enjoyed a slice of a Dundee Cake which has nothing to do with the Crocodile Hunter as it turns out. The Dundee cake in fact is from Dundee in Scotland. Walkers (famous for their shortbread) shares the history of the Dundee cake which was first commercially available in the 1800s though it dates back some 350 years earlier. Made for Mary Queen of Scotts in the 16th Century, as she wasn't a fan of the cherries in the traditional fruit cake. And so the we find the almond covered raisin sponge cake I enjoyed today.

The raisins were plump and juicy which gave the sponge the perfect moistness. The generous slice of the Dundee Cake was sweet but not too sweet. It was hard not to rush into the second bite as it was deliciously tasty
with every bite.

Overall the bakery was welcoming as were the staff. The range of product on offer was maybe overwhelming but exciting to decide. Phillippa's has three permanent sites to visit around Melbourne. But I'd make it an event and get something from their Brighton store and head to the beach to enjoy it.

4 out of 5.

Agathé Påtisserie - South Melbourne Market

Agathé Påtisserie - South Melbourne Market
South Melbourne Market, Aisle B

Baked Good: Orange Tea Cake
Should you stay or should you go?: Go. But don't say I didn't warn you.

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

This is now the 12th post since I started the blog and one thing I'm starting to notice is just how many bakeries around Melbourne all have the same thing. It has become a little trickier to try find somewhere that is making something even slightly different to everyone else.

And for that reason alone I am excited to share this review. It's something different for me to try. It's not a variation of a flaked pastry, though they do have those as well. Not only did I get the chance to experience something different, I also got some really warm and friendly service which I haven't felt for a little while.

Agathé Patisserie is tucked away in the jungle that is the South Melbourne Markets. Here you will be mesmerised, just like every other person standing in front of the bakery, watching them weave their magic creating deliciousness for you to enjoy.


The bakery is just a hole in the wall, there aren't any tables or chairs and there is more often than not a bit of a line to order from all that is on offer. But it's absolutely worth it. And you can eat while you peruse the rest of the markets.

Agathé Kerr the French Pastry Chef at the Patisserie who has a whole lot of options for you to try. Cakes, danishes, tarts, swirls, croissants of all kinds, breads and rolls. And more often than not, fresh out of the oven.

Today I enjoyed the Orange Tea Cake.

Finding any specific history or origin for the Tea Cake proved to be a little tricky. It seems there are variations across the world. With the Russians and Mexicans enjoying it more as a dough ball covered in powdered sugar. Then the British enjoy it more as a fruit filled bun. And then there's the Americans who know it as more as a biscuit. And in each country it's more of a traditional treat that your grandma's grandma would have enjoyed.

The Orange Tea Cake was subtle in it's orange taste. The sponge was a soft and moist with each slice. The candied orange slice garnishing the cake was a sweet and tangy delight. I enjoyed it with a scoop of vanilla ice cream. But it would be perfect with a spread of butter and a cup of tea.


Overall the bakery itself was lovely. It was great to see them hard at work creating some amazing treats. The service was soft and friendly and they almost excited to share their product with you. The Orange Tea Cake was delicious and worthy of every bite I took. And rumour has it they are about to set up shop in the Royal Arcade, Melbourne CBD.

4 out of 5.

Brioche by Philip - Prahran

Brioche by Philip
280 Commercial Road, Prahran.

Baked Good: Apricot Brioche
Should you stay or should you go?: You should totes go, it was yum yum in my tum. (yeah I just said that).

I love apricot jam. I love a lot of things in life to be honest, but that sweet apricot jam just gives me such joy. I remember being given a jar of apricot jam when I was younger by some friends who had stayed with us. That's how much I love it and people know. So when I got to pick something at Brioche in Prahran, I knew exactly what would satisfy me.

Brioche by Philip is a chain of bakeries around Melbourne. When you're onto something good, just work it. Philip brought his skills as a French Baker to Melbourne many years back and added a Japanese style when he opened up Brioche.

The bakery its self is simple with glass cabinets filled with danishes and pastries. A selection of filled rolls and along the back wall and in the shop window all the different breads of the world for you to pick.

There's no where to sit, so it's a perfect chance for you to quickly grab something naughty and escape to the comforts of you home to indulge.

I had the Apricot Brioche for reasons I've already stated. And even though I knew that's what I wanted, it was a hard choice as it all looked so darn tasty.

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.

There is confusion over the Apricot's history. The Nursery at Ty Ty says it is to either originate from 3000 BC in India, or Armenia. But the good old English settlers brought the Apricot with them to the United States in the 17th Century.

The Apricot Brioche was delicious. I couldn't wait for the next bite. If only it were that little bit bigger. Thankfully it wasn't because I already eat more baked goods than I should.

The pastry was dry, but that didn't matter as the topping worked in harmony to give each bite a perfect blend.

The apricot jam or sauce, what ever you would like to call it, was sweet. Both in it's taste and in it's awesomeness. And in between the awesomeness was a thick and creamy custard swirling around.

Overall the cafe itself is nothing special. To the point of being bland, boring and in need of a makeover. But what it lacks in appearance it makes up for in delicious baked goods. Most worthy of a sneaky cheat snack.

Baker In The Rye - Balaclava

Baker in the Rye
150 Carlisle Street, Balaclava.

Baked Good: Poppyseed Danish
Should you stay or should you go? Swing by if you are in the area, but don't go out of your way.

It's very easy to always eat the same thing every time you eat out. I know at Subway they know my order before I open my mouth, it never changes. But every now and then I like to spice things up and try something new. And that is what I did this time around.

Baker in the Rye is a little bakery with a style possibly from the 80s. But that's also part of the charm of the bakery. You feel instantly at home.

The shop front is only small. There's a table you can sit at, but you're best to grab and go. You can see the baker tinkering away in the background while you drool at the cakes and all the fresh loaves of bread.

I ordered a Poppyseed Danish to enjoy this visit. And I'm told the poppyseed are ground on site.

The Poppyseed Danish is a sweet treat usually enjoyed around Christmas and Easter in Europe. It can only be assumed this tasty treat has been made for hundreds of years, my research wasn't able to pinpoint a time it became common place.

The poppyseed itself has been around for thousands of years. The milk of the seed was used for things like a sleeping aid, promote fertility and wealth. But my favourite is that it even was used to promote the magical powers of invisibility. Maybe this is good reason not to trust Wikipedia.

The danish has a firm thing dough layered all the way through with ground poppyseed and what tastes like almonds. It is sweet, but not overpowering. Almost a perfect blend between bitter and sweet.

Accompanying it would be a nice glass of warm milk as it can tend to be a little dry. However overall, this is an interesting treat. Would I try it again, probably not. But glad I tried it.

CBD Bakery - Melbourne CBD

CBD Bakery
480 Bourke Street, Melbourne.

Baked Good: Long John
Should you stay or should you go?: Swing by if you're in the area, but don't go out of your way.

I have this memory of my Grandma coming to visit us when we lived in the country. I was doing some fundraising in the town centre and my Gran happened to walk past on the way to getting some bread from the bakery. On the way back she handed me a jam and cream doughnut. She knew it was one of my all time favourites.

CBD Bakery is conveniently just off the main drag. Perfect to sneak away from the hustle and bustle and the constant stream of tourists. But while you escape the hustle and bustle of the tourists, you gain with suits.

A little bakery with just about everything you could ever want. Glass cabinets filled with everything you can think of: pies and sausage rolls keeping warm in the pie warmer. Cakes, tarts, slices and doughnuts in all its glory, begging you to pick them. And a little section down the back where you can get a freshly baked roll and fill it with all the trimmings of your choice.

The cafe doesn't have all the bells and whistles a modern day cafe uses to entice you through their doors. White walls, standard tables and chairs and a big window to watch the world go by. But what the cafe lacks in personality it most certainly gains with a super friendly and happy team. Not to mention the pretty decent food.

I indulged in a Long John and until this very day I had called it a Jam Cream doughnut not knowing it had any other name. As it turns out not only is the Long John its more common name, traditionally it would be referred to as an eclair. However the eclair is commonly known as a chocolate covered cream filled long doughnut.

Food Time Line says the eclair in its original form dates back to the turn of the 19th Century. The French translation is "lightning", and assumed that's because of either the cream strip or the glistening of the chocolate. The more modern mention of the eclair possibly in the jam form was in 1861 in Vanity Fair. Possibly around the time when the Long John was adapted.

The Long John was delicious and so fresh. I possibly ate it a little too quick as it was super tasty. The dough was soft and fluffy. The cream was fresh and not overflowing. And the strip of jam was sweet and tasty. All together making it a perfectly sweet treat. And sweet it is, so if you aren't looking for a sugar overload, I'd suggest going for something a little more low key on the sugar front.

Overall the Long John was tasty and I'd have easily had seconds as I ate it so quickly. As for the venue, it's not the kind of cafe you would sit at and enjoy the cosiness of it as you read a book. It's one of those places you grab what you want and move on, or sit and eat it and not linger.

Chez Dré - South Melbourne

Chez Dré Patisserie and Boulangerie
Rear of 285-287 Coventry Street, South Melbourne.

Baked Good: Apple and Cinnamon cake.
Should You Stay Or Should You Go?: Absolutely Go

You know you are in safe hands when the music being played is Alt-J just soft enough to hear it but loud enough to cover up the awkward silences from all the different crowds enjoying the cafe.

Chez Dré is one of those cafe's that caters for everyone. There were ladies out having coffee catching up on all the gossip of the week from their community groups. Students with their laptops open studying for their exams. Couples and friends enjoying some food a good ol' catch up. Tables of gents having a business meeting, one with a terrible come forward. But Chez Dré doesn't hold that against him. This is a place where everyone comes and can find a perfect atmosphere to get what they want done.

The cafe is hard to find. It's hidden behind another desert cafe down the cobble stoned road. But behind the converted old brick warehouse walls the doors opens to a warm cafe much bigger than the outside would have you think.

The kitchen takes up the most part of the cafe, but it's an open kitchen giving you a great view of the mastery that goes on to bring you scrumptious treats. There are plenty of options for food as well as the baked goods. A large selection of breads you can buy as well as the tasty cakes and pastries.

I was warmly welcomed to the cafe and directed what my options were as I walked past the baked goods display case. I found a seat at the back overlooking everything and had my order taken by a super friendly team member. She almost preempted my thoughts while I was ordering and made it a really enjoyable transaction.

I chose to have an apple and cinnamon cake with a long black coffee.

A little dutch cook book, Een notabel boecxken van cokeryen, was found to have a recipe for the humble apple pie dating back to the middle ages somewhere around 1514, usually with cinnamon. It can only be imagined it evolved into a cake not long after.

The apple cake was presented with care and pride. A swirling strip of caramel icing gliding along the top with tiny apply triangles poking out. The surface of the cake was a lovely crumbly almost biscuit topping. And as you bite in there was a crunch.

The crunch took me by surprise then made me think it was exactly like biting into an apple. A small detail, not just anyone would think of.

The cake was a soft, not dry but not too moist either. And the taste of apple and cinnamon was spot on, not overpowering the overall taste. The icing was a perfect addition to the cake, but not like most cakes the icing wasn't too sweet to take away from the tastiness of the rest of the cake.

Overall the visit was perfect. The warm atmosphere and the welcoming team. And the food, well only this quality can come from someone, Pastry Chef Andrea Reiss, whom truly understands what it is a cake's purpose is. And that purpose is to make me happy.

Cobb Lane - Yarraville

Cobb Lane Bakery
13 Anderson Street, Yarraville.

Cobb Lane Bakery

Baked Good: Carrot Cake
Should you stay or should you go?: Go

I have a deep annoyance, nay hatred for those that use carrot in cooking. Though it applies more towards vegi sushi. It's because it's 99c for a bag of carrots. I buy carrots when I've run out of money. It's cheap and easy and to be honest an absolute cop out if you are using it as a main ingredient. Unless we're talking about Carrot Cake.

The World Carrot Museum notes carrot cake originates from the medieval times when sugar was scarce. As it turns out carrots are one of the few vegetables with a high sugar content. While the carrot cake itself is widely debated, it is believed it started as a pudding.

As I've painted a picture of carrots and carrot cake as being a rather easy option, making a delicious carrot cake is a whole other world. A world in which Matt Forbes and his Cobb Lane Bakery have created.

Cobb Lane in Yarraville, just a block away from the train station is a warm and cosy cafe that seems to have a nice rapport with locals.

Thought it is only a small venue, the openness and big glass window gives it a much bigger feel. Which makes up for the rather bland service.

You can pick up a loaf of bread, cake or pastry and a coffee to go. Or you can sit down and enjoy a simple meal.

Carrot Cake

I chose to have a carrot cake and a coffee, a perfect morning tea.

The carrot cake was presented perfectly. Dollops of cream cheese and a sprinkle of walnuts adorned the top. The sponge was moist and full of visible carrot, something you don't always get with a common carrot cake. The icing and the cake worked perfectly in harmony together, not too sweet to overpower one another.

Overall the experience was great, with the food and coffee spot on. The only thing that didn't work for me was the lukewarm welcome by the cashier.