Baker’s Dozen

See the event map here
See the full main stage program, presented by McKenzie's, here

Rising from the ovens of the state’s most extraordinary bakeries, Baker’s Dozen, presented by McKenzie’s, returns for a fourth year. And like a sourdough loaf growing high in a Scotch oven, in 2026, we’re expanding everyone’s favourite celebration of caking and baking – we’ve got way more bakers, plus some fantastic guests from interstate and overseas.

Who’s coming? Helen Goh is in the house! The sweets boss of the Ottolenghi empire and celebrated author is here from London to lead the charge, and she’s collaborating with the unstoppable Mietta by Rosemary to offer you a one-of-a-kind taste of her best bakes.

New York Filipina baking star Abi Balingit is also here rocking the collab, getting together with Bayswater baking legends Dröm to bust out some tasty Pinay pastry moves you’re going to want to get around.

You’ll also see great new treats from new and returning local heroes including Akimbo, Amann Patisserie, Antara 128, Baker of Things, Butter Days, Calle Bakery, The Flour Melbourne, Hector’s Bakery, Kudo, Iris, Lt Cardigan, Lulu and Me, Lumos, Lune, Madeleine De Proust, Masses Bagels, Monforte Viennoiserie, Morning Market, Raya, Sebby’s Scrolls. Tarts Anon and To Be Frank, plus some more amazing reinforcements from out of town – straight outta Gippsland, The Invy Baker, teaming up with Michael and Pippa James's new Urbanstead, as well as (hang on to your bannetons) the hottest bread crew in Sydney, A.P Bakery, partnering with Oji House. But wait! There's more! Local baking royalty Emelia Jackson is joining the party with a stand of her very own.

It wouldn’t be autumn, meanwhile, without hot cross buns, and you’ll find every bun worth its butter at the Hot Cross Bun Bar, presented by Western Star. At the Bun Bar, you’ll have the chance to try four different bakers' takes on the classic, with Baker Bleu, Bread Club, Loafer, and Wild Life Bakery all coming to the party, hot and cross. Would you like us to assign someone to butter your bun? Leave it to the Butter Butlers, suited, booted condiment concierges that live to spread. Now that’s what we call cultured butter. 

Melbourne’s favourite food and drink personalities will be holding it down on the Festival Stage, presented by McKenzie’s, the whole morning. There’ll be demonstrations, there’ll be entertainment, there’ll be giveaways galore and there will be a whole lot of homegrown good times. If you'd like to get a cuppa happening, too, our friends from Dilmah will be on hand doing great things with tea, offering tastings of their iced teas and Elixir mocktails.

It's on from 10am to 3pm Saturday 28 and Sunday 29 March. See you at Fed Square for this epic final weekend of the 2026 Festival.

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AP Bakery x Oji House
A very bougie lamington
Columba
Muffuletta in shokupan
Choc-chip cookie

Akimbo
Beef rendang pie with fermented chilli ketchup
Sesame and seaweed fougasse with maple glaze and Sarafian hummus
Pineapple and coconut custard danish
Fennel and orange palmier

Amann
Maple bacon danish
Kiwiberry flan
Traditional rum canelé

Antara
Golden gaytime – cocoa croissant with vanilla crémeux and miso caramel
Strawberry tart – fig leaf whipped ganache and confit strawberries
Smoked trout escargot – Levantina potatoes and XO trout

Baker of Things
Blueberry yo-yo
Funfetti white choc chonk
Blackcurrant cream bun
Reuben scroll

Butter Days Bakery
Pastrami danish – New York-style pastrami with sauerkraut and dill pickles
Naughty cinnamon scroll filled with cinnamon butter, soaked in butterscotch and finished with brûléed cream cheese
Fig leaf and roasted hazelnut profiterole with fig leaf-infused custard, preserved black fig and hazelnut praline
Plum and pistachio tart layered with mandarin cream and marzipan

Calle Bakery
Hot cross bun croissant wheel
Berry twist
Dubai croissant
Almond croissant

Dröm
Calamansi cheesecake suisse (Dröm)
Toasted pili mocha moonrock (Dröm)
Ube castella (Halaya)
Filipino bundle pack – Cornflake crunch polvoron (Sweet Cora), adobo choc-chip cookies (Abi Balingit), ube castella (Halaya), calamansi cheesecake suisse (Dröm), Vegemite yema ensaymada (collab bake)

Dua x Raya Bakehouse
Kaya toast New York cookie
Mapo tofu pie
Ube and corn focaccia
Pandan and strawberry cream cake

You Had Me At Cake by Emelia Jackson
Mocha tres leches
Pandan toasted coconut Swiss roll
Spiced apple cake with brown butter cheesecake
Paris-brest choux bun with hazelnut praline

Hector's Bakery
Lemon curd doughnut
Cream cheese doughnut
Beef and pickles croissant

Iris
Macadamia and makrut lime bun
Fig and pistachio turnover
Sfincone Palermitano
Semolina loaf

Kudo
Bánh mì twist – Laughing Cow cheese and potato bread twist with baked pâté and chilli sauce
Corn and cheese tart – Buckwheat tartlet with cheese and mustard custard, caramelised onion, corn and pecorino
Popcorn choux – Brûlée chouquette with popcorn custard
Triple matcha canelé – Yame matcha canelé base with pandan and Shizuoka matcha ganache, Kohiki matcha dip

Little Cardigan
Shokupan – half a loaf
Garlic shiopan with Lard Ass butter
Black sesame almond croissant
Jasmine tea melon pan with passionfruit ganache

Lulu & Me
Basque cheesecake – sold by weight or whole brick (Whole brick: $42 / 100g: $6.49)
Black sesame with kinako milk jam – sold by weight or whole brick (Whole brick: $49 / 100g: $7.49)
Fig leaf and peach – sold by weight or whole brick (Whole brick: $49 / 100g: $7.49)

Lumos
Hazelnut twice-baked croissant
Chilli and garlic twist
Kinako and matcha croissant
Everything bagel

Lune
Almond croissant
Kouign amann
Ham and Gruyère croissant
Chocolate hot cross cruffin

Madeleine de Proust
Sticky date madeleine with fruit spiced butterscotch
Carrot cake madeleine
Poppin’ corn financier
Croc fat caramel financier

Masses Bagels
Rum and raisin bagel – sea salt bagel tartine, GF bagel option also available (+$2)
Shishito pepper butter, heirloom tomato and goat's cheese bagel – sea salt bagel tartine, GF bagel option also available (+$2)
Wild-fermented bagels – four pack: everything, sea salt, sesame and fermented habanero, cardamom and ginger sugar bagels
Sourdough and dark chocolate cookie
Half and half – sea salt bagel tartine with half rum and raisin and half shishito, tomato and goat's cheese

Mietta by Rosemary
Pandan, red bean and coconut layer cake (ft Helen Goh)
Sixteen-layer carrot, toasted pecan and white chocolate cake
Strawberry, Champagne and vanilla layer cake
The Inception Valrhona chocolate cake

Monforte
Perry and saffron poached pear sando
Classic croissant with whipped brown butter and summer pudding jam
Hojicha chocolatine
Pain suisse with serrano ham, ricotta and black garlic

Morning Market
Chocolatine with Valrhona chocolate
Heritage tomato galette with provolone, caramelised onions
Fig leaf crown with croissant dough, fig leaf crémeux and figs
Morning Market x Supernormal peanut butter tart with caramel, peanuts and milk chocolate

Sebby's Scrolls
Classic cinnamon scroll
Mini Biscoff scrolls – four pack
Mini pistachio scrolls – four pack
Mini vegan cinnamon scroll – two pack

Tarts Anon
Matcha, strawberry and rice cream tart
Ube and passionfruit tart
Corn and jalapeño tart
Mushroom and parmesan tart

The Flour Melbourne
Easter biscuit box — butter sablés, floral shortbreads, assorted artisanal cookies
Chestnut cake — a financier with a whole candied chestnut inside, dipped in dark milk chocolate and hazelnuts
Hojicha and The Gospel rye whiskey dacquoise — an almond dacquoise filled with smoky hojicha ganache infused with The Gospel Straight Rye Whiskey
Matcha dacquoise — our signature dacquoise featuring a rich, bittersweet Uji matcha ganache

To Be Frank
Cherry and pistachio panettone
Macadamia and wattleseed pastry
Char siu pork pastry
Carrot and harissa galette

Urbanstead x Invy Baker
Black garlic and cheese scroll (Urbanstead)
Millionaire’s shortbread (Urbanstead)
Caramelised peach sourdough danish (The Invy Baker)
Swedish bun (The Invy Baker)