Miller and Baker

Bakery$

After falling in love with sourdough in Copenhagen, Mark and Rachel Taylor returned home determined to recreate what they experienced in Denmark. The result was this community bakery that, at the time, was one of Australia’s first to mill flour inhouse. While naturally fermented loaves highlight the flavour of WA wheat, fleet-footed croissants, dense morning buns and great sausage rolls show off the bakers’ skill and imagination.

Good to know: look out for weekend specials including porchetta-filled savoury doughnuts and (bone-in!) osso bucco pies

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