Hot cross bun anxiety starts on Boxing Day in Collingwood. As soon as residents spy Easter buns in the supermarkets, they start stressing about the annual bunfight at Smith Street sourdough hotspot Falco: "Will I be able to snare a half-dozen this year?"

In 2023, the answer is "yes, probably" because Falco is opening a second bakery in nearby Langridge Street in the site previously occupied by barbecue shop Slow Eddy's.

The team that established Falco in late 2019 – Michael Bascetta, Manu Potoi, Casey Wall and baker Christine Tran – are keeping the same approach at the new digs, using organic local flours in carefully made breads, cakes and pastries.

The larger space will allow them to resurrect their much-loved kouign-amann, add filled bagels to the sandwich roster and – critically – increase production of fruity, sticky hot cross buns.

"It's about quality too," says Michael Bascetta. "We have a bigger, better oven and a loader that will assist the team."

Most Falco staff and almost all production will move to Langridge Street, with an eye on another northside retail outlet in months to come.

Meantime, it's all hands on deck for the move and Falco will be closed February 6 to 8 to get the new site operational. Production will begin in Langridge Street mid-February with retail opening in March.

The crew is excited about scaling in time for Easter's hot cross bun crunch. "It's a major motivation," says Bascetta.

"People have been clawing at the walls when we open and they can't believe it when we sell out. It's been pretty manic. We hope this will be the first year we can meet demand."

156-158 Langridge Street, Collingwood, falcobakery.com