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This historic wood-fired bakery in the tiny town of Harcourt is back open after an extensive two-year renovation by self-taught bakers David and Jodie Pillinger. Mason’s of Bendigo founders Nick and Sonia Anthony have joined the project after closing their hatted restaurant last year.

The bakery’s known for its 18-hour fermented sourdough bread and its dense fruit loaf, laden with dates and dried vine fruit soaked in ginger tea. But a very juicy sausage roll encased in buttery pastry is a new attraction. The wood-fired oven will fire up for the cooler months.

The must-try item: The lamington ($7.50) – possibly the best in the country – is an all-local treat, made with Du Fermier chef Annie Smithers′ raspberry jam and cocoa from Castlemaine chocolatiers Cabosse & Feve.

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