Woodfrog Bakery crafts exceptional artisan breads and pastries at its flagship St Kilda bakery, with many additional locations across Melbourne including Carnegie Central, Brighton, Elsternwick, and more.

They specialize in long-fermented sourdough made without commercial yeast, additives, or oils—resulting in a bubbly caramelized crust and light, airy crumb that stays fresh for days.

Breads like white sourdough, pumpkin, olive, spelt, and honey oat are baked fresh each morning in a gas-fired stone oven. Daily pastries—including flaky croissants, rich babka, pain au choc, and Danish—are crafted using time‑honoured techniques over multiple days.