Millers’ Local Bakehouse is best known for its almond croissants: buttery, flaky and filled with an almond cream which is darker and deeper in flavour than most. That’s because Millers’ uses freshly ground, skin-on almonds, says owner and head baker Emma Huber, who has refined the recipe for more than 10 years. They’re so good they caught the attention of former Rockpool pastry chef Riccardo Malvicini, who came knocking for a regional job after trying one. He’s behind Millers’ gelato pop-up at Bulli, which transforms local produce into icy treats such as pineapple and rosemary sorbet.

Good to know: Keep an eye on social media for monthly specials such as plum and hazelnut tarts (available in January).