The bakery on the corner of Manifold Street has been reworked by a young local family who kept the old recipes and the sourdough culture, passed, they say, from one baker to another, and put them to work six days a week. Loaves are hand-shaped from Australian flour, and the kitchen makes most of what it sells from scratch, from classic cakes and pies to cafe lunches. It occupies one of Camperdown's heritage shopfronts on the town's elm-lined main street, open daily with coffee and a counter of bread and pastries. Country baking done properly, in a town where that still counts for something.
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