Bread + Butter | Bakeshop

Olivia Morrison was making hand-churned cultured butter for Launceston's Harvest Market under the Tasmanian Butter Co. name when she opened Bread + Butter with her husband Rob in 2018 — first in a former motorbike warehouse on Cimitiere Street, then in this revamped corner opposite Princes Square. The butter is the point: she's still hands-on across the operation, and every croissant and pastry is made with her own cultured butter, made at Meander Valley Dairy and folded directly into the dough. Sourdough bread baked daily, coffee from Sydney's Single O, lunch sandwiches and salads. The Cimitiere Street bakeshop and George Street production bakery are walking distance away.