The sourdough starter here dates to the 1970s — still fed daily with organic flour from Wholegrain Milling Co. in Gunnedah, still leavening loaves in a wood-fired oven in Ranelagh. The pies use Kelty Farm beef or Bruny Island wallaby. Fifty years of the same slow logic, expressed in bread.
Address checked against the operator’s own website, 20 September 2026.
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