Melbourne’s flagship café marks the evolution of the Baker Bleu brand experience. Grounded in their core philosophy and realised through ongoing collaboration between architect and baker, the execution embodies the passion for continual improvement, refining a successful model through subtle, purposeful design
Baker Bleu, Cremorne
Baker Bleu Cremorne celebrates ancient, artisanal bread-making with their signature dark-crusted bread, bagels and pastries displayed as art. In poetic contrast, a refined minimalist palette layers warmth and tactility with innovative and high-tech materiality, representing the bakery’s progressive approach to a traditional craft.
2025
Cremorne, Wurundjeri Woi Wurrung Land
Patrons
20pax
Floor Area
175m²
Materials balance industrial efficiency with artisanal tactility, highlighted by featured use of recycled aluminium panelling inspired by sourdough alveoli. Composed of recycled content, it reinforces the brand’s broader commitment to sustainability—minimising production waste and implementing compostable materials across the business.
The recycled aluminium material, a defining characteristic of the Cremorne space, anchors the interior. The monolithic point-of-sale features a textured elevation meeting a polished stainless-steel top, punctuated by a choreographed display of baked goods.
Extending the alveoli metaphor, the ceilings are lined in the same aluminium panelling, offering a softening of acoustics, and articulated with an industrial expression of services. A warm grey terrazzo flooring offers a complementary robustness, where contrast arises from subtle shifts in tonal texture
A practical industrial reductionist approach is taken throughout the space. The primary architectural intervention within the tenancy, an L-shaped joinery wall, rationalises the irregular floorplan, guiding circulation and framing views toward the central bread display and integrated digital menu board, while providing separation and connection between the retail/café environment and the commercial kitchen. The main counter features four point-of-sale terminals, with queues forming around a large central American Oak table that neatly displays curated retail products.
The minimal material palette accentuates the retail offer, contrasting colourful branding against a neutral backdrop. Custom-designed suspension shelving employs minimal edge thickness, stretching over long runs of finely folded galvanised steel. An integrated pastry zone offers freshly baked goods sold hot from the oven.
The seating area is carefully carved into the space, offering a tactile and sheltered moment to linger, set against the backdrop of the energetic retail offer.
The dine-in area is fashioned into a seating alcove, with awning windows that open out onto Dover Street, activating the frontage. Bench seating combines folded galvanised steel atop a distinctly structural I-beam base. A curved banquette performs dual functions as both café seating and as an espresso bar for those waiting for or enjoying their coffee and pastries. Soft upholstery, solid timber stools, and American Oak table tops with playfully designed custom metal bases work to create a flexible, comfortable and enjoyable environment.
The coffee pass is strategically located adjacent to the new takeaway window, with service elements set into the counter top. A self-serve water station sits beyond the coffee bench, highlighted by feature wall lighting and integrated way-finding.
Baker Bleu Cremorne distils artisan tradition and industrial precision into a refined, sustainable outcome. Its holistic design supports business efficiencies and superlative customer experience, embodying a relentless drive for thoughtful evolution.
Credits
Photography: Sharyn Cairns
Branding: Studio Round
Contractor: SCR Construction