Ket Baker

Ket Baker is a sourdough bakery in Wallington, out on the Bellarine Peninsula, and the tagline "All About Sourdough" is exactly what they mean. Everything is made from their own naturally fermented culture, from the loaves to the croissants, which go through a five-day ferment. The pastries are handcrafted in small batches, with local produce and Belgian chocolate in the mix.

Locals talk about the croissants and the bread. The almond and raspberry versions come up a lot, along with baguettes and a creme koek, a Belgian-style pastry with custard and chocolate that one local called glorious. A lemon pastry gets its own fans too, tangy without being too sweet. We've heard the pastries land on the lighter side of sweet, crisp outside and soft inside, which suits people who find most bakery sweets a bit much. Seasonal bakes are popular as well, and one local said the chocolate hot cross buns were the best they'd ever had, with easy pre-order and pick-up.

You can dine in or take it away, and there's coffee to go with it. The setting is part of the appeal: a relaxed property among farmland, with a range of local produce for sale and butter people suggest you grab to take home with your loaf. Staff get a lot of warm mentions for being friendly and happy to explain what's on offer.

One visitor drove ninety minutes just to try it and said it was worth the trip. Prices are described as fair for the quality, and one person said it was cheaper than the Melbourne CBD. Locals are a little split on one thing: it gets busy and parking can be tight at peak times, and a visiting French pastry chef noticed the bake varied slightly from one day to the next, as you'd expect with small-batch work. There's a free car park, plus wheelchair-accessible parking and entrance.

Hours run most of the week from early morning, with slightly shorter days on the weekend, but check before you head out.