Lawrence Du knew instinctively that his parents’ bakery had the potential to pop off on social media.
Shaun Du and Cindy Vong opened Montmorency Bakehouse on the fringe of Melbourne’s east in 2003, after migrating to Australia from Vietnam. They started selling pillowy, coconut-dusted lamingtons, vanilla slices, chunky steak pies and crusty loaves of bread alongside crispy banh mi and rice paper rolls, creating a traditional country-style Australian bakery with a Vietnamese twist.
