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Vandels is a family-owned bakery in Brunswick. We make specialty pastries and bread each morning from our on-site kitchen. Everything is delicious. Dogs are welcome.
The bakery is owned and operated by a couple of locals: chef Shaun Quade and writer Veronica Fil. When it comes to baked goods, Shaun borrows from a career spent in the fine dining industry–now applying the same technique and eye for detail to his pastries, minus the wanky tweezers and foams. Veronica enjoys eating the pastries and providing unsolicited feedback. If you see us (and our tiny poodle Archie) in the streets, say hello.
When is the bakery open?
We’re currently open five days a week from Wednesday to Sunday, 7:30am-3:30pm.
Where is the bakery located?
You can find Vandels at 446 Sydney Road, Brunswick (opposite Bunnings). There’s street parking out the front and a car park behind us. If you’re catching the number 19 tram, hop off at Stop 23.
Can I bring my dog?
Absolutely! Vandels Bakery is a dog-friendly space. We even have a special all-day breakfast item on the menu just for pups (made from organic ingredients obvs).
I'm looking for a gluten free bakery in Brunswick. Can you help?
We don't currently make any gluten free pastries or breads. Since our kitchen handles wheat flour, there's too much risk of cross-contamination. That said, we have some insider info on where to find gluten free food in Brunswick; Drop by our coffee window any time for a hot tip.
What’s the best way to store my bread and pastries?
Leave them in the paper bag and store at room temperature on the kitchen bench (or a bread box if you have one). Don’t put your them in the fridge because this will make them go stale faster, says science.
Where can I get a good coffee in Brunswick?
You can grab a coffee in-store or straight off the street at our takeaway coffee window. Dukes Coffee Roasters supply us with the beans, which they roast right here in Melbourne. Our head barista David takes care of the rest. Let him know how you like it.
Can the pastries be reheated?
I mean, you won’t die from reheating a pastry. But every time you do it, an angel dies. Do you want that kind of blood on your hands?
Our baked goods are made to be eaten as-is and fresh that day. These pastries are very delicate, and achieving those fine, crispy layers requires precision in the cooking process. Putting them through heat a second time will overcook them and spoil their texture,
But that's just our recommendation. You should eat your food however you enjoy it best.
Does Vandels do wholesale?
Not yet, but we plan to soon. If you’re interested, please contact veronica@vandelsbakery.com
Why do you sell out of pastries? It annoys me. Can’t you just make more?
We crank up the ovens at 4am each morning and bake throughout the day to keep Brunswick supplied with warm pastries, croissants and bread. But our production kitchen is pretty tiny, so there’s only so much that we can physically make each day. We also aim to minimise wastage–so it’s common for things to sell out.
Set on something specific? We're working on an online ordering system to ensure you don’t miss out.
What's the best time to come for pastries? I don't want to miss out on a bee sting croissant.
Bread is available at 7:30am. We only have the capacity to make 20 loaves per day, so snap it up quickly if you're after a sourdough.
We start bringing pastries and croissants out of the oven at 7:30am, but they don't all arrive at once. If you want the full selection, aim to get here around 8-8:30am.
Pies and sausage rolls come out of the oven at 10am, and we bake multiple batches throughout the day.
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