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Thursday 7:30am - 2pm Friday 7:30am - 2pm Saturday 8:30am - 2pm Sunday 8:30am - 2pm

Monforte Viennoiserie

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Australia
Melbourne, VIC
Monforte Viennoiserie

Small batch seasonally influenced takeaway bakery offering a regularly changing menu of pastries, preserves & filter coffee. Open Thursday to Sunday weekly.
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03/09/2026

Soft launching our medialuna con gianduja today! More to come on Sunday for Father’s Day and then as a staple from the next menu onwards.

We took some time to develop our own ‘pain au chocolat’, making a hazelnut & wattleseed gianduja in-house and - like the namesake Argentinian medialunas - baking the pastries together for crispy tops and soft sides.
The best bit is the hunk of gianduja - staying firm enough to hold its shape but molten in the middle even hours after baking.

We think she’s spot on.
Swipe for maximum crunch.

02/09/2026

Something savoury from our new menu: a tart of Mushroom Agrodolce & Porcini Cream.

Swiss brown mushrooms and a rotating selection of imperfect nameko, maitake and lions mane are cooked down slowly with rosemary, garlic, white wine vinegar and olive oil into a rich conserva, then encased in croissant dough. Porcini cream adds a softening layer of earthiness, with smoked salt cured egg yolk to finish.

We are back at it tomorrow, with a couple of extra good things over the weekend to celebrate the Dads on Sunday.

28/08/2026

Pick up a jar of Monforte to take home. We make complex and vibrant jams that come in a small, on-the-go size (perfect to have with a croissant and some of our whipped brown butter) or in a large format to savour at home.

On the shelves at the moment is the last of our Summer Pudding jam, and jars of Rhubarb & Hibiscus. Marmalade in different shades coming soon to preserve the goodness of a beautiful citrus season.

26/08/2026

A perennial favourite, refined a little more each year.

Our Salted Yuzu Floating Island is made with a croissant-tart shell, filled with yuzu-infused Hong Kong-style egg custard, a milky creme anglaise and topped with a soft marshmallow cloud inspired by Awayuki Kan, a Japanese confectionery. New-season yuzu, preserved in a blend of sugar & salt, is dotted across, bringing brightness and a gentle savoury edge.

It’s back for another season, and we’re glad to see it.

21/08/2026

Monforte x Maker & Monger Tartiflette

A dish from the French Alps, Tartiflette is traditionally made with potatoes, Reblochon, lardons and onions. When we wanted one on the menu, there was only one person to call for the best ingredients: Anthony from Maker & Monger.

Our rendition of this classic layers seared thick-cut bacon, crushed potato, salted shallots, wedges of Anthony’s Reblochon and dollops of his crème fraîche through our croissant dough. Topped with a verdant green parsley salt and served by the slice.

On our new seasonal menu until the end of September.

19/08/2026

Our new menu arrives tomorrow; it balances the last of the bright winter citrus with some warmer delights made for these last cool days - including a special creation with our friends at Maker & Monger (more on that later this week), and a further refined version of our annual salted yuzu île flottante.

Our seasonal offering includes -

70% Chocolate & cacao husk pain suisse
Salted yuzu floating island
Pumpkin spice & cinnamon myrtle bun
Ricotta, blood orange & elderflower iced bun
Mushroom agrodolce & porcini cream tart
Tartiflette | Monforte x Maker & Monger

We’ll also have a Pink Lady apple & sunflower seed tarte fine this weekend and next.

14/08/2026

Our spent coffee & toasted koji buns are here to warm you every day.

Laminated with a soft butter of spent espresso grounds enriched with toasted koji and panela, and twisted into a generous knot to be baked until golden. Always on our menu.

07/08/2026

The days are numbered for our current menu, featuring four pastries to keep you satisfied on these frosty mornings.

These seasonal highlights include:

Chocolate, wattleseed & hazelnut truffle buns
Sticky date, walnut & butterscotch cream puddings
Feta, rapini & crispy chilli everything loaves
Ham hock, four cheese & pickle pain suisse

Here from Thursday to Sunday.

06/08/2026

We call this our “crois-shokupan” - a pillowy take on Japanese style milk bread, made all the better with ends from our croissant dough.

Buttery and light-as-a-feather, take a loaf home and slather with our jam or save it to make French toast at home.

Address

Melbourne, VIC

Opening Hours

Thursday	7:30am - 2pm
Friday	7:30am - 2pm
Saturday	8:30am - 2pm
Sunday	8:30am - 2pm

Website

http://monforteviennoiserie.com/

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