A Trentham bakery baking wild-fermented sourdough in a 140-year-old scotch oven on High Street, working with local, seasonal and organic ingredients wherever it can. The loaves and pastries reach the Daylesford Sunday Market, and the craft has drawn praise from Maggie Beer.
Address checked against the operator’s own website, 2026年9月20日.
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Independently owned and operated — how this listing was verified