Margaret River Woodfired Bread

Margaret River Woodfired Bread is the sort of bakery you smell before you see. The wood fire does the talking, and anyone who's stopped in will tell you the bread is the whole point here. It's a rustic, old-fashioned kind of place, with loaves kept behind the counter rather than out for self-serve, and takeaway is the way it works.

Sourdough is what the bakery is best known for, and the range is a good one: white, wholemeal, seeded, rye and soft rolls. We've heard the crust is crisp and the crumb soft and fluffy, which is just what you want from a woodfired loaf. The rye gets praise for its deep, flavourful aroma, though one local found it a touch tough for their liking.

Then there's the fruit loaf. It comes up more than almost anything else, and people rave about how packed it is with dried fruit, dates, figs and sultanas among them. Some visitors call it the best they've ever eaten, and a few buy two loaves so one can go in the freezer for later.

Timing matters here. The locals' tip is to come when the bread is fresh from the oven, which is the afternoon, with the first loaves out around mid-afternoon and the fruit loaves a little later. Earlier in the day you'll still find good bread, just baked the day before, and one regular suggests warming it in the oven for a few minutes to bring the crust back. The soft rolls can sell out quickly, so don't leave it too late. It's worth checking the hours before you head in, as they change through the week.

The staff are friendly, and a few visitors mention being shown the ovens and walking through how the bread is made, along with a little museum-style corner. There's a small range of local goods to take home with your loaf. Parking is easy, with free street parking and a car park, and cards and mobile payments are accepted. There's no sit-down coffee spot on site, so think of it as a place to pick up bread for the cheese board, the picnic or the drive home from Margaret River, Western Australia.