The Baker's Duck
The story of The Baker's Duck begins, improbably, in a garage. What started as a Bellevue Street shed — doors rolling up each Saturday morning to an ever-growing queue of croissant-hungry locals — has grown into a proper institution on Campbell Street, under the direction of Executive Chef Millie Dunn and owner Isaac Moody.
Everything here is made from scratch and some of it takes real time. The croissants are a multi-day undertaking. The menu shifts with the seasons, which means there's always a reason to come back: novelty pastries built around whatever's good right now, alongside a reliable roster of pies, sausage rolls and sourdough breads. Local supplier partnerships — for eggs, edible flowers, and more — mean the connection to the region shows up in the food itself.
The hot box is worth your attention too, with vegetarian options sitting alongside the meatier staples. The drinks menu runs deeper than you'd expect: seasonal offerings, a proper matcha, and coffee that takes the baking seriously as its equal. And if you need a reason to bring someone who "doesn't do pastry," the gluten free Brownie Vanilla Basque Cheesecake should do it.
They're open 363 days a year. The other two, presumably, they're recovering.
Go early. Once it's gone, it's gone.
Photography: Kiara Von Blanckensee
Last update: April 2026
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