Merlo rises to the occasion with a fresh new endeavour, Milano Bakehouse
The first espresso coffee machine to land in Queensland was brought here by Gino Merlo when he immigrated from Italy in 1958. Today, his son, Dean Merlo, has made the family name synonymous with fresh specialty coffee as the founder of Merlo, Queensland’s most recognisable coffee brand. Now Dean and business partner James Wilkinson have expanded on the Merlo family legacy with a fresh Italian-inspired upgrade, adding traditional, fresh-baked goods to the brand’s repertoire.
Introducing Merlo’s newest endeavour, Milano Bakehouse, an artisanal bakery which has recently launched inside its flagship roastery and cafe in Bowen Hills. Named after the Merlo family’s silver-service venue from the 1960’s, Milano Bakehouse exemplifies the delicious results of tradition and technique, blending time-honoured recipes, fresh ingredients and skills passed down through generations.
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Open since the beginning of July, Milano Bakehouse is equipped with cutting-edge European baking equipment, which is tasked with craft Milano’s curated line of pastries, breads and more. French chef Thomas Meneau works as head baker beside kitchen head Deepak Pokhrel to lead a team of bakers in churning out more than 1000 baked goods per day, from a menu developed with the direction of consultant Shannon Kellam.
With 30 different sweet pastries and 25 breads, including its signature sourdough batard and hand-made buttery croissants, the Milano kitchen prioritises sustainable and organic ingredients. A window into the kitchen invites patrons to witness the baking process first-hand, revealing Milano’s mastery as expert hands roll out delicacies from toasty cinnamon scrolls to mouth-watering loaves of olive sourdough. The French and Italian-inspired delicacies will also be stocked next-door at Merlo’s Bowen Hills cafe where the baked goods are as fresh as the coffee.