This sustainably minded Bellarine Peninsula resident is devoted to its sourdough, crafting a curated list of croissants, bread, and small-batch pastries from a time-honoured process. Corners aren’t cut around here with Ket Baker’s founder, the Belgian-born French-trained Miek Paulus, embracing a low-and-slow fermentation process for her goods (each croissant takes 5 days to develop its flavour). Best for: Quality sourdough. ketbaker.com.au

It’s local Yackandandah husband-and-wife team Sebastian & Melinda Nedziak who are behind Gum Tree Pies. They found their start as cafe owners at the local garden centre, but soon realised it was their pies which were garnering most attention. Today those same baked goods are now award-winning, having won gold, silver and bronze medals at the Great Aussie Meat Pie Competition. Their pies cater to all tastebuds and dietaries, from a Steak & Guinness, to a Penang Pumpkin, and Creamy Cauliflower. Best for: Home-style pies. gumtreepies.com.au

Officially dubbed the creator of the nation’s best hot cross bun, North End Bakehouse is a must-visit for those with a soft spot for the Easter favourite. But owner Matt Aylett is not only a dab hand at a fruit bun, having also previously been awarded top prize for his vanilla slice. This bakery is one of the best regional bakeries in Victoria, and is a clear all-rounder, with its award-winning sweet treats, joining pastries, pies, and even an old-school sandwich bar. Best for: Fruit-laden hot cross buns. northendbakehouse.com.au

Moreish baked goods sit front and centre and this rustic bakery on the Mornington Peninsula. Shelves are lined with authentic traditional German delights, from hearty rye loaves to wholegrain spelt loaves, and organic wheat sourdough. But the star-attraction? The artisan pretzels, served plain or stuffed with ham, cheese, and salad. Best for: German-style breads and pretzel. butterkenbakery.com.au

Food lovers already flock to Daylesford to visit Alla Wolf-Tasker’s adored Lake House Restaurant and Hotel, but the dreamy town is also home to Cliffy’s Emporium, one of the best regional bakeries in Victoria. Born back in the 1950s, this charming general store remains a haven of local goods and fresh produce, as well as housemade tarts, buns and rolls. Best for: A pastry and coffee combo. cliffysemporium.com.au

Fellow heritage-laden gem, Dunkeld Old Bakery has been operating in the same space since 1887. It’s a tried and true formula that’s embraced here, with classic baked goods remaining the specialty. From Wednesday to Sunday each week, sourdough, croissants, bread, and pies flow in a steady stream to customers perched on the cluster of tables and chairs out front. Best for: A charming setting. dunkeldoldbakery.com.au

It’s pies which are the sole focus of Parker Pies in Rutherglen, a family-run bakery with quite the reputation. If you are a fan of the pastry encased national delicacy, this place is a non-negotiable. Drop by for classics like the Chunky Beef, and Jolly Jumbuck, or indulge in one of their more creative options (think Tiger King Prawn). Best for: Pies of all kinds. parkerpies.com.au

Bakeries don’t come much more historic than idyllic Trentham’s Redbeard, with its own 140-year-old Scotch oven. This traditional woodfired contraption means business, storing enough heat from one firing to bake 600 loaves at a time. Redbeard uses it to churn out its famously delicious sourdough, alongside an expanded repertoire that includes pastry, tarts, and pies (a noteworthy breakfast pie included). Best for: Traditional sourdough. redbeardbakery.com.au

Tucked into the rear of The Newnorthern Hotel, is this modern take on a patisserie. The shop itself is split into a trio of distinct sections; pies and bread, tarts and cakes, and pastries. While delicate French-style favourites, like macarons and eclairs, are in abundance, it’s the croissants (of the outlandish variety) for which he’s famed. Think along the lines of an Anzac Biscuit Croissant, or a Cherry Ripe rendition. Best for: French-style pastries. johnnybaker.com.au

Best for: Vanilla slice Three-time winner of Australia’s best vanilla slice, Bridgewater Bakehouse has outposts in both Bridgewater and neighbouring Bendigo. Their celebrated rendition of the dessert sees a crispy pastry topped with a cloud-like vanilla custard and an impressive drizzling of icing to finish. But it’s not just sweet treats that Bridgewater does well, but there’s pies, pizza, sausage rolls, and savoury pastries also on shelves for those not-so-sweet of tooth. www.bridgewaterbakehouse.com.au

While you’re meandering along the Great Ocean Road, make a pit-stop at the Forrest General Store. Among its locally produced goods and knick knacks is a much-loved homestyle pie, made fresh in-house from locally sourced ingredients. The menu changes from week to week (with rabbit sometimes taking the spotlight) but it’s the slow-cook Otway beef for which they are most famed. Best for: Rustic home-style pies. forrestgeneralstore.com.au

It’s old school stone-milled flours from local grains which form the base of the baked goods crafted on-site by Milawa Bread, a self-described ‘taste of France in the North East’. The bakery and its passionate team not only creates bread aplenty, but has a hefty patisserie selection, and a reputation for flakey, traditional croissants. Best for: Traditional techniques and French treats. milawabreadandkitchen.com.au

A duo of iconic kilns sit at the heart of this acclaimed bakery in the small town of Harcourt; a historic Scotch oven, and an Mondial Forni deck oven shipped in from Italy. In partnership, they churn out loaves of 18-hour-fermented sourdough, fruit loaf stuffed with tea-soaked dates and apricots, and plucky hot cross buns. But it’s not just bread on the menu; there’s pies, cookies, and a raspberry jam-stuffed lamington too. Best for: Fancy wood-fired fruit loaf. blumesbakery.com.au