To Be Frank.

Tucked down a side street in the Collingwood suburb of Melbourne is To Be Frank, a bakery run by Franco & Lauren, which is offering an alternative to Sourdough. Opening in 2019, To Be Frank often has a queue out the door for their pastries and loaves, the latter of which is made using the ‘respectus panis’ method, translated literally as ‘respect bread’. Franco learnt this method of baking in Bangkok but it was developed in France; instead of fermentation happening in a refrigerated environment as sourdough would, this method uses a longer, room temperature fermentation and gentler kneading, which results in a healthier loaf and a less acidic taste.