This 1887 weatherboard bakery looks like a postcard and upholds baking traditions down to the smallest details, such as using Victorian butter.

Why it’s worth your time: Self-taught baker Geoff Potter does everything by hand, including rolling Lard Ass artisan butter into his golden, flaky croissants and pains au chocolat filled with Belgian Callebaut chocolate. Fat, cheesy toasties are made with naturally fermented white bread, while the front cabinet is loaded with flour-free baked goods like almond and coconut cake, and apple and cinnamon slice.

The must-try item: Danishes ($6) filled with proper egg-based French custard, topped with seasonal fruit like local peaches paired with pecans.

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