The first rule of Bread Club is you can definitely talk about Bread Club. Owners Tim Beylie and Brice Antier have worked at some of Melbourne’s best – Beylie at Woodfrog and Vue de Monde, Antier at Baker D Chirico. They’re also French.

There are white, olive and seeded sourdoughs; baguettes; fruit loaves; the usual sweet pastries (croissants, pain au chocolat, cookies and brownies); plus a few more creative specialties, including the Banana Split (a flaky croissant pastry topped with sliced banana, cream, dark-chocolate shavings and toffee) and the Morning Bun (croissant dough rolled in spiced sugar, piped full of vanilla cream and topped with caramelised walnuts). Fruit danishes come filled with strawberry and mint or baked plums, and there are doughnuts filled with different types of custards (toffee, coffee or blood orange).

Baguettes come with three ingredients; there’s a sandwich with poached chicken, potato, mayo, olives and pickles; a savoury danish with green pesto, cherry tomatoes and feta; and kolokythopita pie, inspired by the traditional Greek zucchini-and-feta filo pastry, which is served with the addition of emmental, mint and egg.

Espresso is from Coburg micro-roastery Inglewood Coffee, and there’s iced batch-brew and filter coffee, too.