The Dunkeld Old Bakery, true to its name, began operating in 1887. It’s a small, charming space that feels a lot like your grandparents’ house.

Photographs sit on top of an ornate fireplace in the main dining room. The front porch is full of mismatched tables and chairs. During the 1970s the space was the sole survivor when Tip Top bought out all the other bakeries in the Grampians region.

The food is what you’d expect from a bakery, but with a little bit of a twist. The French head baker refuses to cook simple Australian pies. He makes pies flavoured with chicken curry or beef bourguignon.

Bakery classics such as quiche Lorraine; scones with jam and cream; and vanilla slice are all available to eat in or take away.

The bakery supplies bread to many venues in the Grampians region. Its most popular types are the Grampians Grain, Full of Fruit loaf and the Vienna Rye. They’re baked in an original wood-fired oven. It was built at the time of opening and still produces up to 130 loaves of sourdough a day.

Explore the Grampians further using our detailed Out of Town to the Grampians guide.