Proserpina Bakehouse

Gary Cooper and Carolyn Deutsher mill their own flour at Proserpina — freshly milled heritage Victorian biodynamic grain, made into sourdough, olive loaves, seeded loaves, dense fruit bread, croissants, and a lunch menu of pies, pizzas and salads that pulls from the same farm-and-bakery supply chain. Open early to 5pm, every day except Tuesday. Queues most of the day, especially on weekends — the bread comes out of the oven and moves quickly. The cooking is built for taste rather than presentation; the palate skews adventurous (a sausage roll that's not quite what an Aussie sausage roll usually tastes like). One of the genuine destinations on the Mount Dandenong Tourist Road.

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