The chef behind this hole-in-the-wall bakery, Michael James, was the first Australian chef to bring Dominique Ansel’s cronut to our shores – naming it the dossant. And for this we, bow down to him. The doughnut/croissant hybrid had people lining up down the street. These days the more traditional, custard-filled doughnuts are back in fashion. Arrive early if you want to try the legendary salted caramel doughnut, although the lemon curd doughnut is definitely a good consolation prize. “The Como Melbourne is literally right around the corner so if you’re visiting, stay there and you won’t miss out,” says Perkovic.