Bakery - Spirit of the Flinders

02/08/2026

Thank you for a stunning perspective on our special little bakery.

01/08/2026

Scroll & Fruit Loaf Day.

Fresh from our Scotch oven.

Today's bake includes our cinnamon scrolls and fruit loaves, made the slow way with time, care and real ingredients. Best enjoyed while they're still warm, or freshly cooled, but we can't promise they'll last that long.

See you at the bakery.

31/07/2026

These herby salted focaccias are fresh from our 120-year-old Scotch oven.

Available in a range of sizes to suit your household, whether you're after lunch for one or bread to share around the table.

Baked fresh, finished with herbs and flaky salt, and available until sold out.

30/07/2026

Some things just can't be rushed.

This week we've been experimenting with a five-day cold fermentation for our sourdough, giving the dough extra time to slowly develop before it reaches our 120-year-old Scotch oven.

The difference has been remarkable. A deeper flavour, a richer aroma and the kind of texture that reminds us why traditional breadmaking is worth the wait.

Every bake teaches us something. We're always learning, always refining and always looking for ways to make tomorrow's loaf even better than today's.

If you've picked up one of our sourdough loaves lately, we'd love to hear what you think.

27/07/2026

Before the shelves fill and before the first customer asks what’s coming out of the oven, the bakery is already awake.

The 4am start is part of the story: flour on clothes, fire to manage, dough that has taken its own time, and an old oven that sets the pace.

This is not manufacturing. It is a rhythm — and every loaf on the shelf is the end of a much longer morning.

25/07/2026

25/07/2026

Wood-fired scroll day. 🔥

Baked this morning in our 1910 Scotch oven, glazed while still warm, and ready for eating.

Cinnamon. Sultanas. Real butter. Real fire.

Worth the drive.

Open from 8am until sold out. 🧡

24/07/2026

Sasha's first plait. �

Straight out of the scotch oven, still warm, and going home with her tonight because you don't leave your first one behind.

There's a lot that goes into a loaf like this. Hand shaped, wood fired, and made in the same oven that's been feeding this town for over a century.

Well done Sasha. First of many.

Spirit of the Flinders | Quorn

24/07/2026

Today’s bake list is not the whole story.

Behind every loaf is the oven, the fire, the flour, the baker, the early start and the patience to let dough take the time it needs.

So yes — here is what came out of the oven today. But the real reason it tastes like this is everything that happened before it reached the shelf.