Milawa Bread is worth the stopover on your next road trip.
November 6, 2025
Bakery$
This bakery got its start when Adam Rivett, a winemaker, got the baking bug and travelled to France to hone his skills. Back home, he started baking in a small kitchen behind Milawa Cheese, where he and his team still work today.
Why it’s worth your time: Tucked down a country lane, this bakery-cafe produces full-flavoured sourdough made with flour milled on-site. The patisserie range includes macarons, Paris-Brest, and savoury pastries folded like a wallet and filled with bechamel, mozzarella and ham. Steak mince pie is made with mirepoix and stout encased in rich butter pastry.
The must-try item: The French-style vanilla slice ($8) puts others out there to shame. The light and airy puff pastry is made with a blend of spelt and wheat flours, and sandwiches a luscious vanilla custard folded with whipped cream.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
