{"id":86541,"date":"2026-09-03T01:02:18","date_gmt":"2026-09-03T01:02:18","guid":{"rendered":"https:\/\/www.europesays.com\/australia\/86541\/"},"modified":"2026-09-03T01:02:18","modified_gmt":"2026-09-03T01:02:18","slug":"team-behind-kudo-bakery-to-open-itera-in-melbourne-hospitality","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/australia\/86541\/","title":{"rendered":"Team behind Kudo Bakery to open\u00a0Itera\u00a0in Melbourne\u00a0\u00a0 – hospitality"},"content":{"rendered":"

The founders of Melbourne\u2019s Kudo Bakery are set to launch\u00a0Itera\u00a0in Brunswick, their first-ever dine in venue.\u00a0\u00a0<\/p>\n

With\u00a0Itera\u00a0meaning \u201cto iterate\u201d \u2013 or return, evolve, and come full circle \u2013 the opening on Saturday 12 September will mark an \u201cexciting new chapter\u201d for founders Felix Goodwin and Elena Nguyen.\u00a0\u00a0<\/p>\n

While\u00a0Itera\u00a0will run independent from Kudo, which is an entirely gluten free bakery, the opening will showcase some of the concepts the pair have developed over the years.\u00a0\u00a0<\/p>\n

The pair says they needed more space to keep growing, and the Brunswick location gives them the production space\u00a0they\u00a0require \u2013 including room for the team to work, and space to offer a dine-in experience.\u00a0\u00a0<\/p>\n

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The menu\u00a0will be led by\u00a0Head Chef Kelvin Ong (ex-Society) and is built on seasonal produce and Australian growers. A reflection of the team, it will draw on\u00a0Nguyen\u2019s Vietnamese heritage, Goodwin\u2019s kitchen experience, and Ong\u2019s Malaysian background.\u00a0\u00a0<\/p>\n

Highlights include chicken congee pot pie; corn and cheese rarebit; tiger prawn burger; spring onion potato\u00a0rosti; and the\u00a0Itera\u00a0farmer\u2019s plate with\u00a0sourdough, prosciutto, cheddar, pickles, soft-boiled egg, mixed leaves, smoked paprika, and tomato butter.\u00a0<\/p>\n

A corn and cheese choux developed by Nguyen will use every part of the corn with the silk and inner husk brewed into a traditional Vietnamese\u00a0summer tea before being set into a jelly, while fresh corn juice is folded through a rich parmesan and mozzarella custard. The remaining corn pulp is slowly cooked with condensed milk.\u00a0<\/p>\n

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The sweets menu includes cr\u00e8me\u00a0cramel\u00a0with whipped cream; pandan and coconut cake; and leatherwood honey cake.\u00a0\u00a0<\/p>\n

The bakery will draw from two sourdough starters, one from early 2020 before Kudo opened. The other is\u00a0Sakadane, a natural starter drawn from Japanese sake brewing that is made by fermenting cooked rice with koji.\u00a0The koji enzymes break down starch and protein in the dough which creates a\u00a0structural\u00a0advantage for gluten free baking by creating a sweeter, nuttier crumb that stays softer for longer.\u00a0<\/p>\n

The drinks offering will pair Single O coffee, matcha, and a genmaicha latte and cold brew latte that are both topped with salted foam.\u00a0<\/p>\n

Longtime regulars have contributed to the design, including artist Jessie French who has created a patterned film on the interior glazing, which doubles as a screen and signage. And Phillip Toole, who is a theatre costume designer, has designed the front-of-house chore jackets, drawing on the build\u2019s past life as a Hard\u00a0Yakka\u00a0factory.\u00a0\u00a0<\/p>\n

The bakery will open from Wednesday to Monday from 9am to 4pm for walk-ins only.\u00a0<\/p>\n

For exclusive hospitality news every Tuesday and Thursday, subscribe\u00a0here<\/a>\u00a0or follow us on\u00a0LinkedIn<\/a>\u00a0and\u00a0Instagram<\/a>.<\/p>\n