They're responsible for one of Daylesford's most iconic food destinations, launching their luxury accommodation and two-hatted fine dining restaurant Lake House way back in 1984. And now, led by acclaimed chef Alla, the Wolf-Tasker family has gifted the region with yet another culinary gem, opening the doors to a new artisanal bakehouse at their newly-minted Dairy Flat Farm and Lodge.
Located just seven kilometres from Daylesford in the tiny community of Musk, Bake House will be whipping up fresh loaves daily, in a kitchen helmed by Tivoli Road Bakery alum Michael James. In a nod to the good old days where country bakeries were king, it's championing 'properly fermented, slow-produced breads', with a focus on top-quality milled flour and grains that are better for your guts.
As well as supplying both the Lake House kitchen and that of the new Lodge at Dairy Flat Farm, Bake House goodies will be available to buy from Wombat Hill House Café in Daylesford's Botanic Gardens. The range includes baguettes, crusty Vienna loaves and sourdough bread, croissants, and doughnuts loaded with jam and custard.
And, if you fancy taking home more than just a couple of warm loaves, you'll also find regular sourdough baking classes offered to guests on site at Dairy Flat Farm.
Dairy Flat Farm and Lodge officially opens to the public next month, with the 38-acre regenerative farm boasting a vineyard, established olive grove, 350-tree orchard and impressive kitchen garden. The European-style Lodge sleeps up to 14 guests, who can also opt for some hands-on farm experiences with a program of beekeeping classes, gardening workshops and tours.
Find Dairy Flat Farm and Lodge, along with Bake House, at 238 Dairy Flat Rd, Musk.