Butterken Bakery

Anita and Hendrik run a German bakery out of a Mount Eliza shopfront with an open production space. Organic flour, long-fermented sourdough — a 100% German rye, a 100% wholegrain spelt, and a traditional wheat loaf. Hand-twisted pretzels, plain or buttered or filled with cream cheese and chives. Whole Bee Sting cakes need two days' notice. On Wednesdays from 11am, a Dinnele: sourdough flatbread with crème fraîche, potato, Tasmanian Tilsit and chives. Coffee is Commonfolk.

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