The Flour House Bakery

Damian Malone, ex-Le Cordon Bleu Melbourne and a stint at the San Francisco Baking Institute, runs a traditional Austrian flour mill in the middle of the Highett bakery. Grain comes from Gavin Puls at Fine View Farms in the Wimmera — two to three tonnes a month, milled on site for the bread and pastries. Hand-made, sold until they run out. Tuesday to Sunday, 7am.

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