Up a laneway off Wallace Street since 2006, this small artisan bakery has become one of Braidwood's defining food stops. English-born baker Mark Barrington took it on in 2012 and works to traditional methods, turning out German- and Danish-style sourdoughs — the dense rye loaf known as The Brick, a caraway rye, mixed-grain sour, crusty white Vienna and bagels — all made on site from scratch. Alongside the bread are handmade pies, sausage rolls and cakes, with coffee from Canberra's ONA. Trade runs to a country rhythm: mornings only, Monday to Saturday, and popular lines sell out. The following extends well beyond town, drawing travellers on the Kings Highway between Canberra and the coast who time a stop for the loaves and pastries.