Monforte Viennoiserie

Directions Website Contact the business

Monforte Viennoiserie Small batch seasonally influenced takeaway bakery offering a regularly changing menu of pastries, preserves & filter coffee. Open Thursday to Sunday weekly.
(1)

Those who visit today will be greeted with a limited number of brioche au sucre, filled with a mound of Moondarra Bluebe...
17/10/2026

Those who visit today will be greeted with a limited number of brioche au sucre, filled with a mound of Moondarra Blueberries Gippsland-grown organic berries collected from yesterday’s farmer’s market, baked with nibs of butter, raw sugar and a few extra juicy blueberries.

Every spring, our Blood Orange & Hojicha tart returns. Nutty and caramel-like, hojicha is infused throughout almost ever...
17/10/2026

Every spring, our Blood Orange & Hojicha tart returns. Nutty and caramel-like, hojicha is infused throughout almost every layer: a hojicha rice pudding is baked into croissant dough, finished with a hojicha & orange whipped ganache, and topped with blood orange segments for brightness.

Only on our new menu for another week before a years’ hibernation.

Is it warming up this weekend? Yes.Are we feeling footloose and fancy free? Yes.Spring rhubarb granita with vanilla bean...
16/10/2026

Is it warming up this weekend? Yes.
Are we feeling footloose and fancy free? Yes.
Spring rhubarb granita with vanilla bean whip, on till it’s gone this weekend.

14/10/2026

It’s the last week for our macadamia and magnolia finger bun. With this take on the classic baker’s treat, we wanted to make the most of the organic New South Wales macadamias from our friends at Natoora Melbourne, and they star in every bite.

Toasted macadamias are rolled into buttery shokupan dough with a slick of praline, with more made into a silky mousseline cream to top each bun. Piped through the centre is a magnolia jelly, fragrant with its unique ginger-citrus aroma.

09/10/2026

A little vignette of our cakes. Made for sharing, they give us a chance to play around with what we have to hand and what produce is at its best. Out on today’s counter are fresh mango cream cakes; layered chiffon with pineapple syrup, mascarpone whip, fresh mango and a coat of Swiss buttercream.

Perfect for 4 to share generously - bring one to your next dinner party.

Our Cheddar & Black Pepper Thins are made with clothbound cheddar from Bay of Fires.They’re the perfect, savoury snack t...
07/10/2026

Our Cheddar & Black Pepper Thins are made with clothbound cheddar from Bay of Fires.

They’re the perfect, savoury snack to take on a picnic or to share with friends. We particularly like them paired with a glass of crisp w**e for aperitivo hour.

Monforte’s English-style pork pie. We season pork shoulder, toulouse sausage meat and smoked pancetta with fresh ginger,...
02/10/2026

Monforte’s English-style pork pie. We season pork shoulder, toulouse sausage meat and smoked pancetta with fresh ginger, marjoram and crispy sage, and encase the filling in flaky croissant dough. Once baked, it’s topped up with our Bramley apple jelly and Pep Cambodian black pepper for a sharp, aromatic bite.

Lucky for you, we’re now also retailing Pep grinders and refills - the best pepper going.

Golden Rough Pineapple & Mountain Marigold Tarte FineNew season pineapple this weekend, all weekend.Lots of round shapes...
02/10/2026

Golden Rough Pineapple & Mountain Marigold Tarte Fine
New season pineapple this weekend, all weekend.

Lots of round shapes on our current menu mean a bit of extra croissant trim to utilise. We ferment the offcuts longer, allowing the yeast to die, and then relaminate it with an additional sheet of butter, creating a similar texture to puff pastry with a little malty tang.

Melted butter is infused with tropical mountain marigold leaves for the underlying frangipane base before being spread and topped with rows of thin-cut pineapple.

The pineapple skins are simmered with more marigold leaves to create a nappage glaze to finish the tarte with, while the remaining fruitier pieces of pineapple trim are now mascerating for a future iced pineapple shrub - virgin piña colada anyone?

Available in limited numbers.

With asparagus season truly in flight, we felt it was compulsory to reach for its classic pairing, Parmesan, for this sa...
30/09/2026

With asparagus season truly in flight, we felt it was compulsory to reach for its classic pairing, Parmesan, for this savoury danish.

Flaky pastry is filled with a savoury Parmesan custard, topped with blanched Raffa Fields asparagus, a romesco rich with mulato chilli paste and our black lime shichimi togarashi.

Only available for the next few weeks.

A day for sharing today; come and collect a selection of pastries to enjoy during the game. We have pork pies, asparagus...
26/09/2026

A day for sharing today; come and collect a selection of pastries to enjoy during the game. We have pork pies, asparagus, romesco & black lime togarashi along with myriad sweet things.

Open till 2pm.

Address

Melbourne, VIC

Opening Hours

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

Website

Alerts

Be the first to know and let us send you an email when Monforte Viennoiserie posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Monforte Viennoiserie:

Shortcuts

Share

Category