A working bakery and cafe on Peel Street where the sourdough, plain, seeded and wholemeal, is proved and baked on site alongside baguettes, rolls and a case of pies, sausage rolls, cakes and pastries. The kitchen leans regional, folding local produce into salads and sandwiches, and the coffee is made to match the bread rather than as an afterthought. It reads as a neighbourhood bakery in the older sense: bread first, a few tables for those who want to linger, takeaway for the rest of the town's main-street traffic. Set among the wide verandahs of Tamworth's principal shopping strip, it fills a gap most regional cities its size still lack, a genuine artisan bakery turning out slow-fermented loaves daily rather than par-baked stock.