Proof.

Notes

• Open since 2016 on a leafy cul-de-sac in Happy Valley, run as an Australian bakery café. The sourdough is raised on their own starter from unbleached flour, water, salt and levain — no preservatives, additives, improvers or stabilisers — fermented twelve to thirty-six hours, two days from mixing to a hot loaf. Rye and wheat go for forty dollars, the filled ones with nuts, seeds, olives or smoked cheddar for fifty. Maple-bacon swirls, cinnamon rolls, blueberry muffins and chewy cookies besides. Closed Mondays.