Penny for Pound Moorabbin

Penny for Pound, from pastry chef Matilda Smith (ex-Merivale, Aunty Peg’s) and partner Ben Wilson, has come a long way since its humble hole-in-the-wall beginnings in Richmond in 2018.

At this 100-square-metre HQ in Moorabbin’s Morris Moor precinct, the duo have upped the ante with two production kitchens, a 130-seat cafe and a dine-in menu to accompany its steady repertoire of viennoiserie, cakes and bread loaves.

Surrounded by floor-to-ceiling glass, the airy and light-filled space is fitted out with terrazzo tiles, a sprawling oak island and touches of its signature sage green and baby pink. And it lets you glimpse the process behind Penny for Pound’s revered croissants, which are baked up to four times a day. Behind the open glass kitchen, you might see bakers lining up croissants to be baked, filling lemon-curd cruffins, or icing twice-baked chocolate cakes, before stacking them into the oak-finished glass cabinet up front.

Moorabbin is much more of a full-service cafe than its siblings in Richmond and Camberwell. Here you can slide into one of the green booths or set up in the al fresco area and choose from a clutch of brunch staples. There’s a Southern fried chicken burger with bacon, cheese, ranch dressing, lettuce and chips; classic avo on toast with hummus, pickled red onion and dukkah; or the hybrid “croffle” (croissant dough cooked in a waffle maker) with caramel cream, poached pear and ice-cream.

The beans of choice are from Axil Coffee Roasters or, for those after a caffeine-free option, there are milkshakes including flavours such as hazelnut brownie and salted caramel.