Proserpina Bakehouse: Bakery in Ferny Creek winning fans in new location

Described as “a feast for the eyes and tummy” this Ferny Creek bakehouse is proving to be a new tourist drawcard in the hills.

Proserpina Bakehouse in Ferny Creek has been a big hit since opening earlier in the year.

An eye-catching Ferny Creek bakery is proving to be a huge hit with tourists and locals.

Formerly based in Sassafras, Proserpina Bakehouse has reopened at 261 Mount Dandenong Tourist Rd, with its stunning exterior and interior layout and freshly baked pastries, pies, sandwiches, cakes and tarts attracting crowds.

The business owners, married couple Gary Cooper and Carolyn Deutsher, are respected veterans of the Yarra Ranges food industry.

Carolyn, the former owner of Ripe cafe in Sassafras, said Gary had been working as a chef in the area for more than 35 years, and bought the first espresso machine up to the mountain in the early 1990s.

Gary has worked as a chef at Wild Oak in Mt Dandenong and Chateau Yering in the Yarra Valley.

The couple started Proserpina in 2017, and after growing out of their Sassafras space, moved to the new Ferny Creek location earlier in the year.

“The response has been incredible, it’s been awesome,” Carolyn said.

“It’s been incredibly overwhelming.”

The cafe is close to Burnham Beeches, the 1000 Steps and the Alfred Nicholas Gardens.

Lemon tarts are among the bakehouse’s most popular items.

Carolyn said the couple was passionate about supporting farmers who were doing the right thing for our planet.

“We believe in supporting farmers who believe in regenerative farming,” she said.

“Everyone we support in here is biodynamic or organic growers as much as possible.

“They believe in treating soil and the whole agriculture system with respect.”

Each menu reads: “At Proserpina Bakehouse our food is built on relationships with local farmers. We believe in cultured food as do the people we believe in.”

Carolyn said staff at the bakehouse made everything from scratch, including the pastry, spending hours weighing up flour and butter, and cracking every egg.

All the art inside the bakery is Gary’s and Carolyn said a lot of love has gone into every aspect of the business.

The bakehouse’s lemon tarts and almond croissants are its biggest sellers, while beef pies, scaccia (folded soft bread filled with artisan ingredients) and tartines (open sandwiches) are also popular options for lunch.

Proserpina Bakehouse is open from 7am - 4pm six days a week, closed on Tuesdays.