Ben Griffiths trained as a chef for over twenty years before turning to sourdough seven years in, and opened the Yarra Valley Artisan Baker in Wesburn in 2019. Three-day fermentation on the loaves, hand-shaped Parisian-style baguettes ready from 10.30am, canelé and croissants on French butter. Thursday to Sunday, 7am until sold out — the kind of small bakery that doesn't have anything left if you arrive in the afternoon. A useful detour off the Warburton Highway if you're heading further up the valley.
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