Behind a sage-green shopfront on Wharf Street, a micro bakery works to a slower clock than the town around it, fermenting and hand-shaping naturally leavened loaves over days rather than hours. The bread does the talking, seeded, country, rye and a maple-raisin among them, made from carefully chosen grains and flours with nothing hurried, though the counter's pistachio-cream doughnuts and pastries have built their own following. It trades seven days and appears on the Great Lakes Food Trail, the closest thing this stretch of coast has to a proper artisan bakery. Small enough that the good loaves sell out, it rewards an early arrival; by mid-morning the queue is holidaymakers and locals in equal measure and the shelves thin quickly. A reminder that Forster's food now runs well beyond the fish-and-chip shopfronts that once defined it.
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