Wild Levain
Country Sourdough Loaves
36-hour fermented batards and boules with blistered hand-scored crusts, seeded rye, and kalamata olive sourdough.
Handcrafted Counter Selections
Browse Our Bakery Counter
Baked fresh before dawn using wild levain, stoneground flour, and slow fermentation. Select a category to explore store availability and pre-orders.
Laminated Daily
Croissants & Pastries
Triple-folded with cultured butter. Classic butter croissants, twice-baked almond frangipane, and pain au chocolat.
Neighbourhood Favourite
Cinnamon Scrolls
Brioche swirls rolled with brown sugar, Ceylon cinnamon, and cardamom, drizzled with tangy vanilla cream cheese glaze.
Hand-Rolled Pastry
Artisan Meat Pies & Rolls
Slow-braised Victorian beef and stout, chicken and wild mushroom, and flaky fennel sausage rolls with house tomato relish.
Pre-Order Only
Celebration Cakes
Layered sponge, Meyer lemon curd, salted caramel buttercream, and chocolate mud cakes decorated with native botanicals.
Dietary Friendly
Gluten-Friendly & Vegan
Seeded quinoa boules, vegan dark chocolate sea salt cookies, and gluten-friendly spiced friands baked on dedicated morning trays.
Melbourne Roast
Barista-Made Coffee
Locally roasted seasonal espresso, silky flat whites, cold brews, and house-made chai brewed fresh with organic Victorian milk and premium oat milk.
Fitzroy Gatherings & Events
Catering & Custom Cake Ordering
How we supply workplace breakfasts, birthday celebrations, and neighbourhood weekend spreads with minimal fuss and honest craft.
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Phase One • Lead Times & Minimums
Advance Ordering & Minimum Sizes
Because wild sourdough fermentation takes 36 hours and our pastry laminator runs once per dawn, catering orders require clear pre-order windows.
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Morning Pastry Boxes:
Minimum 12 pieces; 24-hour advance booking via store or
phone.
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Artisan Sandwich & Pie Platters:
Minimum 8 guests; 48-hour advance notice.
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Custom Celebration Cakes:
Minimum 72-hour notice for design consultation, baking,
and botanical finishing.
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Weekend Collections:
Fitzroy counter pickup guaranteed from 7:30 AM on
Brunswick Street.
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Phase Two • Curated Sample Menus
Sample Menus for Fitzroy Tables
Boxed carefully in breathable kraft bakery cartons so pastry crusts stay crisp and warm savoury bakes retain their rich flaky crumb.
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Morning Workshop Box:
Assorted mini croissants, pain au chocolat, cinnamon
scrolls, and seasonal fruit Danishes.
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Larder Lunch Spread:
Mini beef and stout pies, pumpkin fennel sausage rolls,
and seeded sourdough baguettes with cultured butter.
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Celebration Tea Box:
Spiced almond friands, vegan chocolate chunk cookies,
and mini lemon meringue tarts.
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Batch Brew Carafes:
2L thermal dispensers of Melbourne-roasted filter coffee
with compostable cups.
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Phase Three • Dietary & Cake Customisation
Dietary Tailoring & Custom Cake Finishes
Every celebration cake and event spread can be adjusted for your guests. Custom cake orders and catering requests are finalised through direct consultation.
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Flavour Profiles:
Madagascan vanilla sponge, Belgian dark chocolate mud,
or spiced carrot with roasted walnut praline.
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Dietary Safe Packaging:
Gluten-friendly and vegan items are packed and labelled
in separate sealed kraft boxes.
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Botanical Finishes:
Hand-piped Swiss meringue buttercream with edible
organic garden blooms and gold leaf accents.
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Direct Baker Consult:
We confirm dimensions, inscriptions, and serving counts
before taking a 50% deposit.
Ready to plan an office morning tea, corporate workshop, or weekend birthday bake?
Ingredient Transparency & Schedules
Ordering Notes & Dietary Guidance
Everything you need to know about our daily bake cycles, local ingredient integrity, allergen safety, and how we handle gluten-friendly and plant-based treats.
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Daily Bake Windows & Counter Freshness
Daily Bake Windows & Counter Freshness
Our croissants and savoury pastries leave the deck ovens first at 6:30 AM, followed by sourdough batards warm on shelves from 7:30 AM. Hot meat pies and sausage rolls are ready in the warming counter from 10:30 AM. We bake in small batches; popular items may sell out by 1:30 PM on weekends.
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Stoneground Flour & Wild Starter Sourcing
Stoneground Flour & Wild Starter Sourcing
Our sourdough relies on a 9-year-old mother starter fed twice daily with single-origin wheat. We source non-GMO, chemical-free flours from family-run mills in regional Victoria, paired with unbleached rye and filtered water. No commercial yeast, improvers, or preservatives enter our sourdough loaves.
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Cultured Butter & Free-Range Dairy
Cultured Butter & Free-Range Dairy
Every croissant and Danish pastry is sheeted using slow-churned cultured lactic butter from Gippsland with high butterfat content. Eggs for celebration cakes, brioche scrolls, and custards come from free-range certified pasture farms in Central Victoria.
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Allergen Protocol: Gluten-Friendly & Vegan
Allergen Protocol: Gluten-Friendly & Vegan
We use dedicated sanitized utensils, silicone mats, and morning oven deck spaces for our gluten-friendly cookies and vegan friands. However, because airborne wheat flour is present in our bakery atmosphere, our offerings are strictly gluten-friendly rather than certified coeliac-safe.
Fresh Bakes.
Warm Welcome.
Newopportunity Bakery
Fitzroy • Est. Melbourne
Whether you are dropping by for a morning espresso and warm sourdough, reserving a pastry box for tomorrow's team breakfast, or planning a bespoke celebration cake, we are here on Brunswick Street every day of the week.
In-store pickup ready within 15 minutes for counter bakes • 24hr pre-orders for loaves
Bakery Address
215 Brunswick Street
Fitzroy VIC 3065, Melbourne
Fitzroy VIC 3065, Melbourne
Telephone
Trading Hours
Monday – Friday: 6:30 AM – 3:30 PM Saturday – Sunday: 7:00 AM – 4:00 PM
Online & Catering
Pre-orders, gift loaves & custom cake consultations: