Ringwood, VIC — baked before sunrise
Fresh sourdough & pastries, baked daily. Proofed slowly, shaped by hand, never rushed.
It started in a tiny Ringwood kitchen — one starter jar, a secondhand oven, and a stubborn belief that good bread shouldn't be rushed. Every loaf still begins the night before.
— Tom's Fancy Bakery, Ringwood
The craft
Shaped by hand at closing time, then rested slowly in the cool dark until morning.
Wild yeast does the heavy lifting. It's flavour you simply can't rush.
Stone-baked until deep amber — never pulled a minute early.
By the numbers
Word of mouth
The croissants are the reason my alarm is set for 6:45. No regrets.
I've officially stopped baking my own sourdough. Tom won.
Worth the drive from the city. Every single time.
Get there early. The cinnamon scrolls do not survive past ten.
Find us
123 Main Street, Ringwood VIC
| Monday | Closed |
|---|---|
| Tuesday | 7:00am – 3:00pm |
| Wednesday | 7:00am – 3:00pm |
| Thursday | 7:00am – 3:00pm |
| Friday | 7:00am – 3:00pm |
| Saturday | 7:00am – 3:00pm |
| Sunday | 7:00am – 3:00pm |
Get in touch
Questions, catering requests, cake orders, or just want to say hi? Drop us a line and we'll get back to you.