The To Be Frank team has launched its next location in the heart of East Brunswick Village.
Co-founders Franco Villalva and Lauren Parsons established a name for the bakery’s original Collingwood location with artisanal breads, slow fermentation, and a strong community focus. Now, they’re bringing their beloved focaccias and baguettes to the new location, alongside a new offering of pastries.
“East Brunswick Village already feels like home. We’ve been welcomed so warmly by the community, and we can’t wait to return that warmth — in the form of good bread, coffee, and connection,” said the founders.
The East Brunswick venue’s extended pastry offering includes the ‘Chocolatine’ – a double chocolate croissant made with Melbourne’s own 65 per cent dark chocolate Amphora, made by Cuvee. Other sweets include the coconut and dulce de leche bomb, a nod to Villalva’s Argentinian roots.
Savoury fans can enjoy the addition of a 2kg super wholemeal sourdough ‘miche’, and a sausage croissant made in collaboration with neighbouring butcher Hagen’s. Sandwiches will also feature, made with the bakery’s lauded focaccia – including classic ham, cheddar, and Emmental toastie; a hot honey stracciatella focaccia, and seasonal offerings.
Coffee by local Melbourne roasters Symmetry Coffee will be available.
“We’ve designed East Brunswick Village to be a place for people to enjoy at any time of the day – whether it be for a grab-and-go loaf in the morning for breakfast, a mid morning coffee and pastry, or a dine-in sandwich or savoury pastry for lunch – the choice is yours,” said the founders.
To Be Frank has space for 16 guests inside and 10 outside.
Located at 127-149 Nicholson Street, Brunswick East, the bakery is open from 7.30am Wednesday to Sunday in May, and all week once June hits.
