OCAB Bakery

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French-trained pastry chef Tristan Rezzani and self-taught Iranian-born baker Houman Namavarkedanji are the dough bros behind OCAB. The pair really back their bakery: the name is an acronym for “overly confident arrogant bakers”. After the success of their first location in Moonee Ponds, they’ve opened a second, in the west. “Yarraville has a strong community feeling,” says Namavarkedanji. “We love being part of [it].” Go for flaky, savoury pies, sourdough loaves and sweets such as the bestselling cinnamon knot.

Signature items: It depends on who you ask. For Namavarkedanji, it’s the filled pistachio croissant ($8.50), “a Persian-inspired classic using pistachios and rosewater”. For Rezzani, it’s the tiramisu ($9), which celebrates his Italian background.

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