THE MILANO STORY
Our approach to baking is rooted in tradition.
We honour the artisanal practices of slow fermentation and hand shaping, avoiding shortcuts like pre-mixes and preservatives. It’s a process that takes time, the finest ingredients, and unwavering attention to detail.
This is craftsmanship at its finest.
OUR STORY
Growing up, Dean Merlo was immersed in the rhythms of the family business. He learned the importance of hospitality, quality ingredients, and attention to detail – values deeply rooted in Italian tradition.
Family meals were sacred, with recipes passed down through generations and food always at the heart of gatherings. These meals were not just about eating, but about connection, storytelling, and preserving heritage.
Now, Dean is reinventing this tradition with the launch of his very own Milano Bakehouse, fulfilling his dream of delivering both the best quality coffee and freshly baked goods.
Alongside long-time business partner James Wilkinson, they continue their successful collaboration, extending it to this exciting new venture.
OUR CRAFT
The Milano Bakehouse approach to producing our breads and pastries respects the artisanal practices of slow fermentation and hand shaping. Making bread without shortcuts – no pre-mixes or preservatives – requires time, the best ingredients, attention to detail, and the utmost respect for the process.
The result is simply delightful: the most incredible artisan bread with a crisp crust, airy crumb, and deeply complex flavours. Add to that, a range of exceptional pastries offering unique sensory experiences... layered, buttery textures, rich (and sometimes delicate) aromas, and visually stunning finishes, that are nearly impossible to replicate in commercial baking.
This is the hallmark of true craftsmanship.
OUR PEOPLE
At Milano Bakehouse, we’ve built a talented team of bakers and apprentices, brought together by a shared commitment to quality and craft.
Renowned food consultant Shannon Kellam helped guide the design of our state-of-the-art kitchen and shape our baking team.
Leading the bakery is Thomas Meneau, a French Head Baker whose international experience ensures every loaf and pastry is made with care and authenticity.
Thomas Meneau
Head Baker
Thomas Meneau (Milano Bakehouse Head Baker) is a dynamic French Head Baker with extensive international experience across Europe, Asia and now Australia. Since 2024, he has worked as an independent bakery consultant in Asia, collaborating with major brands to develop artisan menus and optimize operations.
Previously, he led viennoiserie production bakeries in Singapore, managing large teams of up to 70 across multiple outlets. His background includes product development for brands in Shanghai and teaching at RISE Bakery School in Hong Kong.
He now resides in Brisbane, and we are excited about the expertise and international flair he will bring to the bakery.
Deepack Pokhrel
Head of Kitchen
Deepak is a highly skilled Baker with extensive experience in the culinary arts, specialising in artisan breads and pastries.
Known for his meticulous attention to detail and innovative approach to baking, he has led bakery teams with a focus on quality, consistency, and creativity.
Deepak’s professional journey includes a stint at the Kneadery with Shannon Kellam, and reflects a passion for continuous learning and a commitment to excellence, making him a respected leader in his field and a great addition to the team.
