Baker Bleu - Double Bay, Sydney

Baker Bleu in Double Bay marks the first Sydney venture of Mike Russell’s acclaimed bakery, known for its meticulously crafted sourdough bread and pastries. The bakery, which originated in Melbourne in 2017, has partnered with renowned restaurateur Neil Perry for its Sydney outpost, offering both dine-in and takeaway options. The morning menu features signature sourdough loaves, breakfast bowls, gourmet sandwiches, and sourdough croissants, accompanied by Mecca Coffee and house-made juices. For lunch, patrons can enjoy Roman-style pizzas, focaccia panini, salads, and a curated cocktail and wine selection.
Nestled in leafy Double Bay, Baker Bleu stands as a stylish pastry studio and sourdough factory, drawing on its success from Melbourne to bring its artisanal offerings to Sydney. With a dedicated following for its 48-hour fermented sourdough and New York-style bagels, the bakery offers a range of delectable sandwiches and seasonal pizzas. Partnering with Neil Perry allows for creative fillings and toppings, resulting in gourmet options like poached chicken with roasted tomato and avocado or Reuben with ham and Dijon mustard on malted rye.

Situated conveniently near Perry’s restaurant Margaret, Baker Bleu provides fresh bread and pastries, eliminating the need for air freight from Melbourne. The bakery’s commitment to quality extends to its coffee counter, where patrons can pair their Mecca Coffee with a signature sourdough chocolatine. Additionally, Baker Bleu offers a variety of artisanal bread loaves, vegan challah, and pantry staples for purchase, ensuring customers can enjoy their favorite items at home.