The Collingwood favourite’s new bakery is officially open.
Following the closure of its Elsternwick outpost earlier this year, Collingwood favourite To Be Frank has brought its baked goods to East Brunswick Village. At the new architecturally designed bakery, watch the magic of pastry lamination, rolling and piping through the window of a light-filled open pastry kitchen. Or, grab a sunny spot outside.
Crowd-pleasers from the flagship have made their way to the Village, including baguettes, fruit loaves and focaccia – also seen in deli-style sangers – plus new menu additions like an ultra decadent double-chocolate croissant or a coconut dulce de leche bomb that nods to co-owner Franco Villalva’s Argentinian roots. There’s even a sausage croissant created with snags from nearby butcher Haigen’s.
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Emily Holgate – Emily is the Assistant Producer for the Good Food App at The Age. She previously wrote for the likes of Broadsheet and Urban List.Connect via email.
