At first glance, Ovens Street looks like an industrial strip, with its resident panel beaters and mechanics. But look closer and you’ll find a florist, embroiderers, and shared artist studios. And since March 2017 it’s also been home to the rarely open, unassuming Ovens Street Bakery.
The bakery, owned by Pip Hayes, is only open to the public on Sundays. It operates out of a shop-fitting workshop that belongs to his business partner. Before starting Ovens Street Hayes was the baker at, and part owner of, Wye River General Store.
Ovens offers a range of sourdough loaves including white, rye, polenta soy, linseed and a 1.5-kilogram miche loaf made with a combination of white, whole-wheat and rye flour. Hayes also makes croissants and a selection of pastries, including a rich polish doughnut called a pączek.
Espresso and filter coffee are available from a cart outside the bakery, set up by Kines Cafe.
While Hayes plans to add Saturday trade in Brunswick, his main business is wholesale, supplying bread to local customers including Senserrick Green Grocer, Wild Things Food, Noisy Ritual, and nearby Kines Cafe.