Plump's sourdough has previously been made by commercially trained bakers, but owners Michael and Danielle wanted the ultimate freedom of doing it their way. This gutsy move has paid off; the bread is absolutely spectacular and Michael and Danielle can tell you exactly how they made it; how the dough was a little too wet or the oven was mis-behaving, and how they worked the time and the temperature to produce the best possible outcome.
Naturally, they use organic flour and start with a base of just flour, salt and water. This is genuine sourdough with no added commercial yeast. The cakes and coffee and savoury meals are from the same "if I wouldn't love to bake it then why bother" mind-set. Danielle's cherry tart is particularly well known as the region's best.
I pass through Myrtleford about twice a year...this is definitely the place to stop for a meal. Please say hi to Danielle and Michael.