What are the opening hours?

Tuesday 7:30am - 3pm Wednesday 7:30am - 3pm Thursday 7:30am - 3pm Friday 7:30am - 3pm Saturday 7:30am - 3pm Sunday 8am - 3pm

To Be Frank Bakery

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Australia
Melbourne, VIC
To Be Frank Bakery

Artisan “Respectus Panis” bakery in the heart of Collingwood with an emphasis on sustainability and the community.

01/09/2025

Father’s Day is this Sunday, 7th of September!

Don’t leave Dad loaf-less — make sure he’s got his focaccia and treats lined up for the big day. 💙 Pre-orders are now open so he won’t miss out. Hit the link in our bio

www.tobefrankbakery.com.au

Give him the gift of carbs, love, and a little crunch.

29/07/2025

We’re Hiring – Full-Time Baker 🍞

To Be Frank is on the lookout for a qualified full-time baker to join our growing team. We’re after someone with at least 3 years of hands-on experience in a bakery, a love for great bread, and a solid understanding of fermentation and artisan baking techniques.

If you’re passionate about working with high-quality ingredients, value craftsmanship, and want to be part of a team that’s serious about good bread — we’d love to hear from you.

15/07/2025

Evening bread runs, sorted.

Starting Monday 21st July, our East Brunswick Village shop will now be open until 6pm from Monday to Thursday.

We know it’s not always easy to get your bread fix during the day — so we’re keeping the doors open a little longer to help you swing by after work.

☕ Coffee will be available from 7:30am to 3pm only, but we’ll have a few sweet treats on hand for the evening crowd too.

Did someone say cheesecake?

Fresh loaves and good vibes — now available a little later.

02/07/2025

A little update from us…

After much thought, we’ve decided to step back from the Alphington Farmers Market. With the recent opening our East Brunswick Village shop, we’re finding we just don’t have the capacity to keep up with both.

We’re so grateful to the Alphington community and the incredible market team for all the support over the years. It’s been a huge part of our journey, and we’ve loved being part of your Sunday mornings.

You can still find all your favourites (and plenty of new things too) at our shops in Collingwood and East Brunswick Village. Come say hi!

04/06/2025

Exciting news… we’re going 7 days!

Starting next week — right after the King’s Birthday Public Holiday — our East Brunswick Village shop will be open every day of the week.

🕒 New EBV opening hours:
Mon–Sat: 7.30am–3pm
Sun: 8am–3pm

Collingwood’s hours will stay the same — closed Mondays & Tuesdays.

Even better? You can now preorder online for pick-up at our East Brunswick Village location — just head to our website and select EBV at checkout.

Thanks for your patience as we roll out these changes. We’re so excited to bake for you all week long.

29/05/2025

Thank you. Seriously.

We’ve been blown away by the support, the friendly faces, the early risers, the pups keeping our benches warm, and everyone who’s popped in just to say hi.

Opening a new bakery is no small feat — but you’ve made these first few weeks feel like something really special. We’re grateful for every coffee ordered, every loaf carried home, and every moment shared in the sun out front.

This is just the beginning — thanks for being part of it.

21/05/2025

We’ve retired the classic pain au chocolat… and made way for something bolder.

Introducing the Chocolatine — our triple-chocolate reimagining of a beloved classic. This pastry is crafted with cocoa laminated into the dough, filled with batons of 65% Amphora dark chocolate, and finished with a sprinkle of cocoa nibs for added depth and crunch.

The chocolate comes from , one of Melbourne’s finest bean-to-bar producers. Dennis, Kylie and their team craft their chocolate in small batches using sustainably sourced, single-origin beans from around the world — and it shows.

The Amphora itself is made from Gran Palo Blanco beans, grown in the Piura region of north-western Peru. The result is a 65% dark chocolate with bright summer berry notes, layered with hints of rum and raisin, and a smooth, deeply chocolatey finish.

Now available at To Be Frank Collingwood and East Brunswick Village — a pastry made for true chocolate lovers.

📸 by

14/05/2025

We’re officially opening our doors this Friday!

The grand opening of To Be Frank Bakery – East Brunswick Village kicks off Friday 16 May from 7:30am.

A huge thank you to everyone who popped by during our soft opening last weekend — the welcome from the locals was incredible, and we already feel right at home.

What to expect this weekend?

Pastries galore — from beloved classics to newly inspired croissants, try the new chocolatine or our coconut + dulce de leche bomb.

Plenty of bread — baguettes, miche, and focaccia.

Sandwiches & focaccia by the slice — perfect for lunch.

See you Friday 👋

27/04/2025

It’s that time again….. In preparation for the Panettone World Championship in Milan later this year, Quentin from OJI and our own Franco have been perfecting their trial recipes — and they’re making them available for pre-order!

We’re offering two classic varieties:
✨ Traditional Milanese Panettone – with raisins, candied fruit, and vanilla
🍫 Chocolate Panettone – made with rich dark chocolate

Quantities are limited, so don’t miss out.

📍 Available for pick-up from Collingwood:

Thursday 1st + Friday 2nd May

Thursday 8th + Friday 9th May

Pre-orders are now open, hit the link in our bio — be part of the journey to Milan! 🇮🇹

23/04/2025

ANZAC Day at To Be Frank

This Friday, April 25, we’re honouring the day with a few special bakes close to heart.

We’ll have:
✨ ANZAC-inspired croissants – golden, flaky and filled with oat, coconut, and golden syrup goodness
🍪 Classic ANZAC biscuits – crunchy on the edges, chewy in the centre, just like they should be

Our doors will be open from 7:30am to 1:00pm — pop by for something delicious.

Lest we forget.

08/04/2025

Easter is just around the corner! 🐣✨

Orders for our Traditional Hot Cross Buns close in one week — don’t miss out!

Made with organic sultanas, currants, house-made candied orange, and a splash of apple cider, these buns are rich, aromatic, and beautifully spiced with cinnamon and nutmeg. The cider keeps them wonderfully moist — everything a proper hot cross bun should be.

For walk-ins, we also have a special twist on tradition:
✨ Saffron, Lemon & Currant Hot Cross Buns – Fragrant with saffron, zesty with our house-candied lemon, and balanced with plump organic currants and gentle spice.

And from the pastry team…
The “Cross-ant” pictured – a laminated pastry made using a spiced croissant dough, filled with a spiced custard + fruit filling. A flaky, festive treat you’ll want to grab early.

Hop to it! 🐰 Preorders close Tuesday, April 15. Available for pick-up right up to Easter Sunday, April 20.

31/03/2025

Hot Cross Bun season is here 🐰✨

Preorders for our Traditional Hot Cross Buns are now open — available for pick-up right up until Easter Sunday (April 20th).

Baked in limited numbers, these beauties always sell fast — so be sure to place your order via our website to avoid missing out.

https://tobefrankbakery.com.au/collections/special

Orders close Tuesday, April 15, unless sold out earlier.

Let the Easter countdown begin! 🧡

Address

Melbourne, VIC

Opening Hours

Tuesday	7:30am - 3pm
Wednesday	7:30am - 3pm
Thursday	7:30am - 3pm
Friday	7:30am - 3pm
Saturday	7:30am - 3pm
Sunday	8am - 3pm

Website

http://www.tobefrankbakery.com.au/

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