The Scotch oven has been fired every working day since Albert Hoffmann opened the doors in 1924 — the longest continuously running oven of its kind in the country, the family reckons. Four generations of Fechners have run it since Keith "Chiney" Fechner bought in; Corey heads the bake now. The breads ferment ten to sixteen hours, the sourdough is the genuine article, and the Apex Pasty holds a local reputation as a hangover cure. Barossa baking as it was, on a Tanunda side street.
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