The bakery has an old-school, country charm to it...

... and a wide range of cakes, breads and pastries.  They have a mixture of old-fashioned Australian-bakery staples (think: pies, pasties, cream-filled donuts, cream eclairs, Swiss rolls, vanilla slice), and German cakes, like Bienenstich and Streuselkuchen, or "German Fruit Cake", as they call it there.  The German fruit cake is sold by weight. Love it!

Clockwise from top left: Bienenstich; Scrolls and donuts; bread rolls; cheesy scrolls and twists

Our favourite discovery, however, was a simple one - the 1918 bread.
It's a plain white loaf, created especially for 1918 restaurant.  It has a crusty exterior, and super-fluffy white innards.  It got the tick of approval from German Sandra: finally, a loaf of bread in Australia that tastes like the bread back in Germany!  High praise indeed!  Is it bad that I'd consider flying back to the Barossa just for a loaf of this bread? Hehehe.

We then went out the back to meet baker Nipper Fechner and to see where the magic happens.

Nipper Fechner with a loaf of 1918 bread

I loved seeing all the massive mixers, the huge quantities of dough, and tray after tray of pasties and pies!

Clockwise from top left: Pasties, sausage rolls, pasties, pies & quiches

The famous oven!

Dough-rolling machine for making laminated doughs

Massive mixer

Brice the Mixer

Back: rough dough. Front: smooth dough.

Bread rolls, mini frankfurts

The Fechner Brothers

Burgers cooked in the wood-fired oven - yum!

My lunch! (Or part thereof).

And... chomp! Yum!

One of the owners of a local pizzeria brought a scrumptious sweet pizza to share: apples, crunchy brown sugar and little quenelles of sour cream. So delicious!