The loaves here rest through fermentations that can run to 36 hours, and the results, sourdough, ciabatta, fruit loaves and a much-requested Turkish bread, are baked fresh each day. A short walk from the Great Southern Rail Trail, the Whitelaw Street bakery draws cyclists and weekenders alongside locals stocking up, with croissants, flaky pies and pastries filling the cabinet beside the bread. Seating runs indoors and out, and the place is happy to have dogs and bikes at the door. In a stretch of South Gippsland increasingly known for its food, it fills the everyday-baker role with genuine craft rather than volume, the kind of small artisan operation that anchors a main street.