The smell of pies, cakes and bread wafting down the street of Victoria's villages has been unchanged for generations. Food fads come and go, and through it all, the humble loaf emerges unscathed. Sliced and white, artisanal and sour dough, seeded and studded, there's room in the breadbox for it all.
History on toast
Nowhere is the baked association with history more apparent than at Redbeard Historic Bakery in Trentham, where the wood-fired, nineteenth century masonry oven is as much an attraction as the artisan pies, bread and cakes. If you like your bread with extras, you can watch the bakers at work, tour the historic bakery, and take a bread-making workshop.
Located in a former piggery within the lush surrounds of the Sherbrooke Forest, Burnham Bakery takes pride in making bread as our foremothers and forefathers did. Their master bakers take the best local ingredients and apply biodynamic and sustainable practices and plenty of flavour.
The good folk at Milawa Cheese Factory and Bakery's long-ago epiphany meant that the bread became just as important as the cheese with which it was eaten, combining for a match made in High Country.
Passion for pies
Victorians harbour a passion for pies unmatched across the land. Whether it's the unassuming meat pie with sauce or glammed up versions eaten with a knife and fork, we'll take two, thanks. Or maybe even a baker's dozen if you're talking about the scrumptious scallop pies with a view at Apollo Bay Bakery on the Great Ocean Road, or any of the 15 or so flavours on offer at Rolling Pin Pies and Cakes, in Queenscliff. Crowned Australia's Best Pie Maker in 2013, Rolling Pin Pies is as close as we get to local royalty.
Nothing says welcome like a cake taken straight from the oven to the table, which is what Annie Smithers' Du Fermier is all about. The French farmhouse's daily bake is country hospitality in baked form, which is just about all you need.