A small detour off the Princes Highway at Berry brings big rewards for travellers. They're not unearthing a local secret however - this place is a firm favourite from breakfast to dinner. Owners Jelle and Freya Hilkemeijer have spent the past 11 years restoring the one-time bakery and store to its former glory, and then some. Rustic chic table settings spread comfortably in the bright, white-painted brick space. The centrepiece is the wood-fired oven, where Jelle's brother Joost turns out artisan sourdough loaves. John Evans runs the kitchen, using the pick of South Coast produce. Lunch might be house-smoked potted trout with pickled baby vegies, or a poached chicken, pancetta and avocado salad with toasted corn powder. Dinner steps things up again with pan-roasted local blue-eye, polenta and salsa verde, followed by mascarpone and praline parfait with baked rhubarb. Just like a good sourdough starter, this bakery-restaurant has found its natural momentum and will keep improving with age.