Flinders Sourdough is run from an 1890 scotch oven that former winemakers Margaret and David spent a year searching regional Victoria to find, before spending another eight months restoring the bakery around it. The oven, rebuilt in 1947 when the original town bakery moved to this Cook Street site, had sat unused and weathered until the couple rejuvenated it with limited access to expertise on such an old appliance, reopening in October 2011. Every loaf is made from just organic flour, sea salt and water, naturally fermented without commercial yeast, which keeps gluten content low and flavour high, and the dough is shaped and cut by hand rather than machine. Beach Buns and half or quarter boules are sold alongside full loaves, sized to suit anything from a single person to a large family. The bakery trades weekends, extending to more days through January when Flinders fills with holidaymakers, and Margaret and Dave also run hands-on sourdough baking workshops teaching visitors how to work with a natural starter and understand the history behind the wood-fired scotch oven. Tucked back off the main street with limited signage, most visitors find it by word of mouth, and the bakery also sells its bread through farmers markets across Melbourne and the Mornington Peninsula each weekend.
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