First fired up in 1924, the wood oven here has been going ever since, making it Australia’s longest continuously fired oven. The breads and yeast cakes that emerge from its hallowed doors are as much a part of the Barossa’s food culture as any wurst or wine. Apart from the oven, the secret is in the traditional recipes and first-rate ingredients, including organic flour. There are pies, pasties and cakes aplenty here – takeaway only – but don’t miss out on their legendary biscuits and Streuselkuchen cake.
1A Elizabeth St; (08) 8563 2483; open Mon–Sat