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Baker D. Chirico
Ph: (03) 9534 3777; 149 Fitzroy St, ST KILDA 3182
bakery-cafe, $ -
Open Tue-sun 1am-5pm; Unlicensed; No Cards
Mietta's Review
For breakfast, a snack or a loaf of bread Chirico's the spot. This specialist baker of Italian origins makes great sourdough bread in the middle of trendy St Kilda - fabulous. Try the baker's oven fresh muesli with poached fruit and yoghurt for breakfast, for lunch have his pie or mixed sandwiches. And, don't forget some bread to take home, loaves are standard price for artisan bakers, and if they're a bit smaller than others, well this is St Kilda after all.
Other published opinions
The Age Cheap Eats 2008 "Forget the Grand Prix - the real race is for the rations doled out by this St Kilda star"
The Age Cheap Eats 2007 "Putting the art into artisan', Baker is an edible gallery of food porn. All the food is housemade and, once the morning's fruit buns hit the shelves alongside organic sesame-crusted wholewheat loaves, or the venison pies and feather-light choc croissants land in the glass cabinet, they sell out almost immediately."
The Age Cheap Eats 2006
The Age Cheap Eats 2005 "There's only counter service and a handful of tiny timber tables and stools, but that doesn't stop the faithful from queuing for fine coffee and giant nuggets of nougat. Go early for the best baked bits."
Herald Sun CityStyle Best of Melbourne 04 Best bakery "Baker D. Chirico nudges ahead in the Battle of the Baguettes. Everything in this Euro-stylish bakery is excellent from savoury to sweet."
The Age Take 5 John Lethlean 22/8/04 "You're right, this is not a restaurant, although a cup of coffee and almond croissant under the colonnade at Chirico is a better experience than many restaurant's meals"
The Age Cheap Eats 2004,'Other cities would kill for a bakery this fine.Berry and almond tarts that melt in the mouth are just part of the good news story here.'
The Foodies Guide 2004, Allan Campion & Michele Curtis,'The Foodies' Guide Cupcake Awards 2004-our pick of the top foodie experiences'
Herald Sun, Weekend, 10/4/04,Simon Plant,'You are about to taste a doughnut like no other. A light-as-a-feather doughnut that has a lovely springy texture,that oozes raspberry jam like lava from a volcano,and sits snuggly in a frilled paper collar.'
The Age, A3, 30/12/03,'bakers making great, real bread from spelt, that low-allergy, ancient variety of wheat'
VE+T, March April 2003,'Great bread, fabulous pies and sweet treats, including delectable nougat.'
Herald Sun, sunday magazine, 2003, Sally Fisher,'This feels like a visit to the alter of baking.'
The Sunday Age, The 2003 Rugby World Cup, Jane Faulkner,'one of the best in Melbourne...It's an institution any time for espresso, quick breakfasts, delicious lunches'
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