Danny's Bakery

White Vienna sourdough. The one most people came in for. Out of the oven by eight.

Soft inside, crusty out. A semi-sourdough even wholemeal sceptics come back for.

Heavy slice, a bit of bite. Traditional caraway taste. Get in early.

Full sourdough packed with whole kalamata olives, glossy crust.

Back every April. The RiotACT title is on the wall. Pre-order from mid-March.

The hot cross bun without the cross, every Saturday outside Easter. Huge, like a big hug from your Nan.

Made by hand by Justin, the pie guy. Pastry rolled here every morning.

Slow-cooked chunky beef. No peas, no carrots. Just the meat, the gravy, the lid.

Custard sets up overnight. Saturday morning, usually gone by nine. Don't dawdle.

Eclairs, custard tarts, matchsticks, lamingtons, cupcakes. Fresh cream, made in-house, changes daily.

Packed with fruit, diced apricots instead of peel. Toasts like a dream.