Bak­er Bleu brings back the joys of real bread using the ancient tech­niques of long fer­men­ta­tion sour­dough. We har­ness mod­ern inno­va­tion in bak­ing to cre­ate an ancient prod­uct with the least impact on our bakers. Neil’s long time pas­sion of sand­wich mak­ing also gets the spot­light, with fresh­ly made sand­wich­es using the best sea­son­al ingre­di­ents, made daily. Com­bin­ing both a pas­try stu­dio and sour­dough bread pro­duc­tion, we are delight­ed to serve the Dou­ble Bay and sur­round­ing com­mu­ni­ty. Open 7 days a week.