Artisan bakery Baker Bleu to open second Sydney shop (with more on the way)

As for northside expansion, the couple has narrowed their gaze on a few potential sites on the lower north shore, with plans to open in the first half of 2027. There’s also an appetite to take Baker Bleu elsewhere in Sydney. “100 per cent the inner-west,” Russell said.

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Russell said it was important that stores have their own identity and work with the local customer base. Bondi, for instance, will sell soft-serve ice-cream, something not available at Double Bay but ideal for its beach catchment. They’ve successfully trialled soft serve at South Yarra: “We do a seasonal panettone flavour, and one with dehydrated croissant crumb and olive oil.”

As for the quirks of Australian bread consumption, Baker Bleu discovered – for its stores at least – sales are affected less by seasonal changes of weather as much as quieter periods driven by school holidays when families head away on holidays.

Russell took a less-travelled route to a career as a baker. He started in advertising, developed a love of bread making while working in the pastry section at Rockpool Bar & Grill, and schooled himself in the sourdough arts at the oven-face at Sonoma, Iggy’s and Baker D. Chirico in Melbourne. Russell said they all provided inspiration, evident in Baker Bleu’s “really broad range”.