The Pocket Storehouse
A former banker and a registered nurse began baking organic sourdough here in 2016, and the loaves quickly outgrew a hobby. The bakehouse now trades from a Kepnock site that carried a sourdough bakery more than a century ago, with the original foundations still visible underfoot, and holds an unusual distinction: seven of its baked goods are Low FODMAP certified by Monash University, which the owners believe makes it the only bakery in Australia to hold that many. Everything leans organic and, where possible, local, from the long-fermented loaves to sourdough pasta, donuts and cakes finished with edible flowers. The rhythm is deliberately artisanal, the doors opening Saturday mornings from 7am and staying open until the shelves are bare, which is often well before the stated close. It is a destination bake rather than a daily one, and regulars plan their weekend around it.