Est. 2007 · Chiltern, Victoria
Honest bread.
Baked with soul.
From our 2007 sourdough starter to the wood-fired ovens of today, Chiltern Bakery is defined by a single obsession: the art of taking our time.
Our philosophy
“Great bread isn't made quickly. It’s made carefully, with real flour, wild yeast, and hands that know the dough.”
The Heritage of the Grain
Our journey began in 2007 with a commitment to the slow way. Before the bakery had a storefront, it had a soul: our mother dough. This living starter has been fed daily for nearly two decades, carrying the history of every bake within its complex flavor profile.
We believe the best bread starts in the soil. That's why we partner exclusively with Victorian millers who provide stone-ground flours that retain the nutrients and character of the land.
A Chiltern Landmark
Since opening at 27 Conness St, we have become an integral thread in the fabric of this historic town. The smell of caramelizing crust at dawn is our morning greeting to the community.
Whether it's the crisp shatter of a croissant or the chewy crumb of our signature sourdough, every product is a labor of love, crafted to bring people together around a table.
Nearly two decades of mornings
Our journey
2007
The Mother Dough
Our story begins with a single rye starter. For years, we cultivated this wild yeast, perfecting the foundation of every loaf we bake today.
2011
A Vision in Wood-Fire
The first artisan loaves were pulled from the oven. A commitment to ancient methods and local Victorian grains was born.
2014
A Home in Chiltern
Chiltern Bakery & Cafe opens its doors at 27 Conness St, becoming a gathering place for locals and travelers alike.
2017
The Pastry Atelier
We expanded our craft into the art of French patisserie, launching a dedicated team to master the 72-hour croissant.
Today
The Living Tradition
Nearly two decades later, we use the same 2007 starter and the same hands-on philosophy. The fire never goes out.
What we stand for
The four principles
Patient Fermentation
We don't rush the process. Our sourdough rests for 48 hours to develop its signature depth and digestibility.
Victorian Roots
We source our stone-ground flour and seasonal produce from the farmers who call this region home.
A Local Heart
A bakery is more than bread; it's a community. We take pride in being Chiltern's morning meeting place.
Hand-Shaped Integrity
No mass production. Every loaf is shaped by hand, ensuring that no two are exactly alike, but all are perfect.