To Be Frank Bakery

4.7(646)

Unit 1/4 Bedford St, Collingwood, Victoria, 3066

“Respectus Panis”

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Services:Custom Cake OrdersSourdough BreadTakeawayDine-In

Fresh From the OvenKnown for SourdoughFriendly Staff

Known for

FocacciaAlmond croissantSweet pastriesTakeawayDine-inIn-store pick-upCoffeeBreakfast

Why Choose To Be Frank Bakery?

To Be Frank is a highly rated artisan sourdough bakery in Collingwood where the open layout lets you watch the bakers at work. Their sourdough loaves, focaccia and pastries, croissants, Danish and savoury bakes, are consistently praised for quality and freshness, with a good range of sweet and savoury options available daily.

About To Be Frank Bakery

To Be Frank is a biodynamic artisan bakery in Collingwood, Victoria, and the open layout is a big part of its appeal. There's no hidden kitchen here. You queue while the bakers stretch, fold and laminate in full view, which locals love, and the ivy-draped brick frontage and street mural make it easy to spot. The bakery was founded by Lauren and Franco, with a focus on sustainability, community and real sourdough made with patience and honest ingredients.

Sourdough is the heart of it, and people rave about the chew and the smell of proper bread coming out of the oven. Loaves are sold by the quarter, half or whole, handy if you don't want to commit to a full one. The Collingwood shop also does daily bakes, weekend specials and pre-order bundles for pickup, and custom cake orders are on the list too.

The pastry case is worth browsing. We hear the laminated pastries are flaky and buttery, and people mention the almond croissant, pain au chocolat, a Black Forest danish and a potato and leek danish. Savoury fans are well looked after, with a carbonara twist and a salami and goat cheese croissant among the favourites, plus focaccia and toasties. One local put it simply: the weekend saffron, lemon and currant bun was worth the early start.

It's a relaxed place to sit down with a coffee or grab breakfast, and the staff are friendly. Indoor seating is limited, but there's more outside. You can dine in, take away or pick up in store, and there's free street parking nearby and a wheelchair-accessible entrance.

A couple of people felt the prices run a touch high for what you get, and the odd bake divides opinion, so it's a good idea to try a few things. Hours run through the morning and early afternoon, with slightly longer weekends, so check before heading in.

Location

What Customers Say on Google

Bread

“Their sourdough has that perfect chew, the pastries are ridiculously flaky, and everything just tastes… honest.”

Pastries

“Coffee was smooth and well balanced with a pleasant aftertaste and all the pastries I had were flaky and buttery; don't think I have a favourite as they were all very tasty.”

Bread

“The rosemary foccacia was the best I've ever had, soft, airy and not dry.”

Source: Google Reviews

Community Comments

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Frequently Asked Questions About To Be Frank Bakery

: To Be Frank is a biodynamic artisan bakery known for its sourdough, made with patience and an open bakery layout where you can watch the bakers stretch, fold and laminate right in front of you. It's also popular for focaccia, almond croissants and plenty of sweet and savoury pastries, with locals praising the chew of the bread and the smell of it fresh from the oven.
: Yes. Alongside its sourdough loaves and pastries, To Be Frank serves coffee and breakfast, and is set up for both dine-in and takeaway. Many visitors drop in for a flat white with a chocolatine, Black Forest danish or savoury pan suisse, making it as much a breakfast stop as a bread shop.
: To Be Frank offers custom cake orders in addition to its everyday sourdough and pastry range. For details on designs, lead times or pricing, it's best to contact the bakery directly, as these specifics aren't published and will depend on what you need.
: The bakery has an open-format, warehouse-style layout with an ivy-draped brick frontage and street mural that make it easy to spot. There's no hidden kitchen, so you queue while watching bakers work the dough. Staff are consistently described as friendly, and the space has a rustic, community-centred feel typical of Collingwood's food scene.
: Yes, savoury bakes are a real strength here. Expect items like salami and goat cheese croissants, carbonara twists with parmesan and pancetta, mushroom and tarragon pan suisse, and ham and leg sandwiches. Customers often note the savoury range is just as strong as the sweet pastries, which include favourites like kouign-amann and almond croissant.