Winton's main-street bakery takes its name from a local Aboriginal word for morning star, and morning is when it earns its reputation: bacon-and-egg rolls, croissants and coffee for travellers pointed toward the dinosaur trackways and Waltzing Matilda country. Behind the counter is old-fashioned quality bread, roast-meat sandwiches with generous fillings, curry pies, scrolls, toasties and soft serve, with gluten-free options among them. In a town where the pub and the museum cafe are the main alternatives, it has become the default gathering point for a long, reliable trading day through the tourist season, and reviewers routinely rate it among the better bakeries in western Queensland. Under new owners in recent years, it has held its standard on Elderslie Street, unfussy, consistent and busy, the kind of country bakery that anchors a remote town's daily rhythm as much as it feeds the passing traffic.
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