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At Butter Days, Melbourne bakery fans have one more FOMO item to queue for: the BMO. “It stands for ‘bolle med ost’ or ‘bun with cheese’ in Danish,” says chef and baker John Demetrios (ex-Vue de Monde, Omnia). Demetrios runs the business with wife Martina Cissig Demetrios, a front-of-house professional who may have looked after you at Embla, Cumulus Inc. or Morning Market. Nutty khorasan flour is used to make the chewy sourdough roll, which is spread with cultured butter thick enough to show teeth marks, filled with two slices of gruyere cheese, and seasoned with pink salt flakes. At the bright Malvern shop, there’s a communal high table at the front, a pastry-laden display in the middle, and a huge marble baking bench at the back. There’s coffee, too.
