A village bakery so good it accidentally became a reason to drive to Flinders.
Known for Miche and Seeded Rye LoavesMorning BunsAlmond CroissantsSold Out by Midday
Photo · Peninsula Insider
Why we’d goLong queues on weekends, sold out by two, loaves that hold their crust for three days, this is what a village bakery should be and increasingly is not.
Flinders Sourdough is what a village bakery should be and increasingly is not: long queues on weekends, sold out by two, loaves that hold their crust for three days, and a pastry counter that changes with the seasons. The miche and the seeded rye are the benchmark loaves. The morning buns are the addiction. The almond croissants are the thing you buy a second of because you already ate the first in the car.
There is a small back room with a few tables and very good coffee for people who cannot wait to get home. Most of the loaves disappear to locals by mid-morning. Come early or phone the day before. It is a small but legitimate argument for staying in Flinders rather than Red Hill if breakfast is important to you.
Closed Mondays and Tuesdays. Check the Instagram for special loaves and seasonal releases.
Worth knowing
If you only do one thing
Get there before mid-morning, the almond croissants and the miche go first.
Works well with
Flinders General Store · Mornington Peninsula Chocolates
Filed under Quick BiteSlowWeekend EscapeAll YearLocalsFamiliesSoloFirst Timers
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