The mark of a good country town is the quality of its baked goods.

Most notably the vanilla slice, a meat pie and more recently, sourdough. In Daylesford and the Macedon Ranges, we have them all.


The Reid family have passed the baton to a new caretaker of this much-loved institution, with its exquisite 140-year-old scotch oven. The iconic sourdough introduced to the region by John Reid over eighteen years ago remains the same. It is the ‘Nice Bun’ that is the standout for us. The subtle taste of clove lingers in the mouth, the sundried currants could be confused for blueberries they are so sweet and succulent, the demerara sugar sits atop the bun providing a sweetness and a comforting crunch. Delicious.


Dairy Flat Farm, owned by the Wolf-Taskers, grows fruit and vegetables for the tables at Lake House. Hidden away in the old cellar is a bakery. As guests sleep upstairs, bakers are busy folding and laminating a delicious array of viennoiseries (French baked goods). These include crusty sourdough, moreish pastries topped with the season’s harvest such as rhubarb and pistachio, and baguettes, perfectly crispy and crunchy on the outside and deliciously chewy on the inside. Pick up these tasty treats at Wombat Hill House or their stall at the Daylesford Sunday Market.


Peer through the window and find classic French delicacies under the glass top cabinets. Lined up elegantly are treats such as millefeuille, madeleines and caneles. It is the tarte au chocolat et cacahuetes that gets our mouth watering. It’s the fanciest ‘snickers bar’ in existence! Sweet pastry is filled with salted butter caramel, and topped with caramelised peanuts and a dark chocolate ganache.

Bake House at Dairy Flat Farm. Photo by INKD Fotogrfa
Bake House at Dairy Flat Farm. Photo by INKD Fotogrfa


Johnny Baker is all things to all people. Whether you want a ‘you beaut‘ Aussie pie or something more adventurous like curried tofu and chickpea, everyone walks away happy. Whilst the pies are delicious, the standout is ‘The Crown’; every bit as regal as it sounds. Picture croissant dough fashioned into a kouign-amann style pastry. Flavours include rose-infused cream cheese, pistachio and white chocolate.


Who doesn’t love an old-school bakery? Bourkies is exactly that, serving up nostalgic icons like the hedgehog, the smiley biscuit (they sometimes lovingly rename ‘moody monsters’) and the caramel slice. And we can’t not mention their multi award-winning vanilla slice.


This classic Australian bakery punches above its weight, winning ‘Australia’s best pie’ in 2018, 2019, 2020 and 2023. The 2023 winner was their satay seafood pie, 2020 was sticky pork and pepper. Come for the pies and stay for the vanilla slice. Country Cobb took out second place for Australia’s best vanilla slice in 2023. Jump in the car, or on the train, and come and find out for yourself.

About the author

Michelle Symes
Michelle Symes

Michelle Symes is a marketing specialist in the fields of food, wine and gastronomy. A Daylesford local Michelle loves nothing better than sharing the culinary secrets of our region. A perfect day consists of visiting a local farmers market, filling her basket to the brim with local produce and heading back to the kitchen to spend the afternoon, wine glass in hand cooking for friends.