The Hamptons Bakery

For anyone who regards high-quality, handcrafted bread to be a by-any-means-necessary staple, the following scenario will be all too familiar. Through the reluctant whispers of the foodie grapevine, you discover that the latest and greatest niche bakery is producing the most delectable and fulfilling loaves “those in the know” have ever tasted…EVER! Armed with an intention teetering on obsession and the seemingly somewhat secretive location coordinates of the hottest bakehouse in town, you set out at insane o’clock in the morning so as to ensure your place in the club. The drive is gruelling, even a touch dangerous, as your mind is incapable of focussing under the overwhelming weight of anticipation. After all, you are on a date with destiny to be one of the chosen few to be privileged enough to experience, quite frankly, the best bread ever produced in the history of humankind. The emotional high is such that you do not remember the majority of the journey nor parking the vehicle nor making your way to the bakery’s entrance. What you shall never forget, however, is the small handwritten sign on the door that greets you as you are about to enter: “We’re sorry, but all of our bread is sold out for the day.” “Wait, what?!” you exclaim audibly. “But it’s still dark!” Does this ring any bells?

Now – or since 2016, to be precise – you do not have to turn up at pre-dawn to stake your claim on the freshest, warmest and tastiest bread and pastries the city of Melbourne has to offer. For, the bakers at The Hamptons Bakery ply their craft in both the early morning and afternoon, enabling them to replenish the constantly depleting stock swiftly and seamlessly. The Hamptons Bakery is a relaxed, spacious café offering exquisite modern cuisine, with a focus on artisan bread and pastries. It is the latest offering from the well renowned Tommy Collins Group, a locally based hospitality group comprised of partners Tommy McIntosh, Ben Avramides and Simon Winfield. After having worked diligently and passionately in the food-and-drink scene and having opened several venues – think The Little Ox, Hawk & Hunter, Almond Milk Co., Schmucks Bagels and Sth Central – it was crystal clear to the team that a sizeable gap in the market needed filling. The landscape, though thriving and vibrant, was without a place where customers could enjoy the full range of delicacies of a Melbourne café, in addition to fresh bread and pastries baked exclusively inhouse. Not only did McIntosh, Avramides and Winfield fill this gap, but they did so with a team of bakers trained by Matt Forbes from his Cobb Lane bakery in Yarraville. If you like bread, even generally speaking, and you do not know Matt Forbes, you should.

Coupled with the dizzying aroma of freshly baked bread, this unsuspecting oasis offers a warm and friendly space to escape to for breakfast and/or lunch. The 300m², 100-seat space was designed by Ewert Leaf in collaboration with fellow South Melbourne resident OLSK Architecture. “Confident materials juxtapose with delicate details – we mixed timber flooring with brass bar cladding, feature off-form concrete walls with a curved bar and feature V-groove cladding with metal perforated shelving.” Additional design features include a curved kitchen, whose primary occupant is a none-too-modest 5-deck oven, a pastry-dominated retail display and a very Scandinavian-inspired collection of ceiling-suspended white canvas shopping totes that have been repurposed as planters. The result? The vibrant interior is one that incorporates elements of class and sophistication that one might discover on Long Island, yet one that equally evokes the casual, beachside vibration that is distinctively Bayside. It is the perfect location in which to enjoy and appreciate the simple and straightforward Tommy Collins Group approach to hospitality – great food, great coffee and great service.

The Hamptons Bakery is located, not surprisingly, at 427 Hampton Street, Hampton.