Find Brilliant Lasagne Pie at Superlupo, a New Melbourne Bakery
Superlupo, a new bakery, deli and pasta hut in Coburg North, Melbourne, sells a folded puff-pastry lasagne turnover. It sits inside a food complex that also supplies more than 400 restaurants and caterers across Australia, from sourdough to fresh tortelli.
Superlupo, a new bakery, deli and pasta hut in Coburg North, Melbourne, is where to find brilliant lasagne pie: a folded puff-pastry parcel with a wedge of lasagne inside. The reviewer who visited called the lasagne turnover "brilliant".
It is one of several treats at a site that works as bakery, deli and pasta shop at once.
What is on the counter
The sourdough has a dark crust and a springy crumb. The wheat comes mostly from Hawkes Farm on the Mornington Peninsula, a farm better known for potatoes.
Pastries include a twice-baked croissant with caramelised peanuts. The reviewer wrote that the last one was spoken for: "I want it".
On the deli side, shoppers can take fresh pasta home. The duck and porcini tortelli is "outstanding", and the pappardelle is supple. Heat-and-eat sauces include an alla gricia, a white sauce with guanciale and pecorino. The bolognese, the reviewer said, could be richer.
There is also a fun amaretti biscuit with a jam-drop filling of strawberry, tomato and sumac.
A food village in a factory precinct
Superlupo is the latest business from The Newlands Quarter. The site looks like a thousand other boxy, modern factories in this light-industrial area of Coburg North.
Chef Raymond Capaldi and his partner and CEO Jodi Crocker are building a multi-brand food business there. Next door is a Wonder Pies shop selling coffee and protein-packed pies, including a Thai green chicken version.
Out the back, a business called Signature Series supplies more than 400 restaurants and caterers around Australia. It braises beef cheeks and lamb shanks, whips buttery mash, presses terrines and stirs sauces, then ships them coast to coast. The tortelli sold at Superlupo could also turn up on a restaurant menu.
Capaldi's long view
The reviewer admitted mixed feelings about the model. They would prefer chefs who make every sauce and stock themselves, but accepted that wages are high, skills are down and margins are thin.
Capaldi has wrestled with those questions for 30 years. He opened the riverfront restaurant Fenix in 2000, serving some of Melbourne's first molecular gastronomy, such as cauliflower soup with chocolate puffed rice. When his team worked until 2am cooking Peking duck, he decided to buy it ready-made from down the road.
By the time he opened Hare & Grace in the city in 2010, he was making 15 core dishes on site and buying the rest.
The team includes pasta master McKay Wilday, who earned a hat at Alta Trattoria in 2023.
Visiting
The site has easy parking and outdoor tables. A pasta hut cooks a couple of dishes a day, and a liquor license is on the way.
High teas will soon be served in an upstairs event space. Pasta and sourdough cooking classes are also planned.
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