Freshly milled Victorian biodynamic flour is used to bake the fresh sourdough loaves at Proserpina Bakehouse, an organic bakery that opened in the Dandenong Ranges’ town of Sassafras in 2019.

From chef Carolyn Deutsher (Ripe Cafe), Proserpina is a large, open space with high, vaulted ceilings that’s brimming with natural light. In winter there’s cosy seating indoors (tables and couches), and in summer guests make the most of the large al fresco dining area surrounded by a burgeoning garden. It’s the perfect place to stop for breakfast, lunch or refreshments before or after a hike.

For breakfast, grab a latte (beans are Silva Coffee) along with a slice of freshly baked sourdough toast or an egg-and-bacon pizza. For lunch, we love the hot-pressed prosciutto, provolone and rocket sandwich with sherry onion jam, and the bakery classics like flaky sausage rolls and cheese-heavy quiches.

But the real stars here are the sweets. The counter at Proserpina is loaded with breakfast buns, croissants, slices, cakes and tarts. Don’t miss the flaky almond croissant that’s the talk of the town or a slice of Proserpina’s famous cheesecake, which has an oaty base and is topped with fresh local berries.