Mike and Mia Russell are the dynamic duo behind Baker Bleu, which has just opened a new location in Cremorne, Melbourne. They started baking in 2016, and pride themselves on crafting ethical sourdough loaves of bread – and are leavened proof that swapping corporate careers for baking bliss has paid off.
Baker Bleu Cremorne is now serving its signature baked goods alongside baguettes, toasties and pizza for their all-day dining. Some new additions to try are the challah French toast with whipped ricotta and fig and breakfast ficelles.
Mike Russell spoke to The Write Drop for our At The Bar series.
MY CITY
Small businesses. Melbourne was – and I still hope will remain, a place where people with ideas come to try things out. Design, food, art, music.
FAVOURITE FOOD MEMORY
King George whiting on the grill at Margaret Sydney. I think it’s one of the world’s best. Best fish, woodfire, salt, lemon, fresh first harvest olive oil.
FAVOURITE BAR
Apollo Inn. When amazing drinks, bar snacks, a beautifully designed, mood-filled little room come together, it feels right.
DRINK THAT DESCRIBES YOU
Negroni sbagliato.
BEST HANGOVER CURE
Ocean swim, filtered water, bananas, coffee and a long walk.
BEST INTERSTATE BAR
Bobbie’s in Double Bay.
Dante in New York City.
OVERSEAS BAR
Duba Bach Bar, Hvar Croatia. It’s 10 minutes by scooter or car from Hvar old town. Open four months a year. Menu with cocktails on a beach of one of Europe’s most beautiful islands.
FAVOURITE WINE
Egly-Ouriet Grand Cru to celebrate my daughter’s birth.
FAVOURITE WINERY
Tomac Valerija Croatia (organic) vineyard. Just outside Zagreb.
NEXT DESTINATION
Madrid.
Tell us about the new bakery location in Cremorne and what inspired you to open a new store?
We are diversifying as a business and wanted to replicate some elements of our Double Bay store. Cremorne was a perfect setting. It’s very weekday centric; coffee, pastries, sandwiches for the surrounding offices and residents. There is also a large, wonderful neighbourhood with lots of families, and households north of Swan St that we hope to become part of.
It’s coming up to 10 years since you launched the Baker Bleu brand and opened the first store – what have you learned about being in business?
It’s flown by. It’s very much a case of Mia and myself being surprised and humbled at the success. We are both very much in the grind, our biggest problem is we don’t celebrate the success. We are on to the next project to support the business and the growth of the team and the infrastructure. We need to celebrate more, is my takeaway.
A trip down memory lane – a childhood baked item you will never forget and why.
Fruit buns from the Vietnamese bakery near Ashfield train station as a kid. Warm and fresh, daily. It’s ingrained.
If you’re going to have a glass of something, what will you pair it with at Baker Bleu.
Martini or negroni with a slither of ficelle topped with butter, anchovy and paprika flakes.
