Operating out of a rustic shed bakery in Wallington, Ket Baker has captured the hearts of locals since opening in 2016. The concept is simple: 100 per cent sourdough bread, croissants and pastries. You may have been among those who made loaf after loaf of sourdough during the mass bread baking phase of lockdown, but trust us when we say that few are doing it as well as head baker and owner Miek Paulus.
Ket Baker roughly translates into 'young street urchin' in Belgian, and it reflects the free-spirited and wildly independent streak of the Belgian-born and French-trained Paulus. Paulus describes herself as revolutionary, and she considers it her mission to replace that slab of bread from Coles or Woolies on your kitchen bench with her high-quality, chemical-free, short-chain and nutritious loaves.
In the pastry display counter, you're likely to find treats like savoury or fruit danishes, pain au chocolat, classic croissants and some striped with chocolate or fruit, tarts and lamingtons. Nearly every ingredient is locally sourced, with the main exception being the use of Belgian or French chocolate for the pain au chocolat. It takes five days to hand-craft the croissants, which results in an intense and tangy flavour, and a texture that's unlike any croissant you've likely ever had.
If you want to nab some of these locally revered baked goods, it's best to get in early to avoid disappointment – it's not uncommon for the bakery to sell out long before close. To manage the crowds on weekends, there's a takeaway hut for coffees and pastries, and you can also place an order online.
Baked goods aren't all you'll find at Ket Baker, though; the interior of the shop is lined with fridges and shelves stocked with sourdough pasta and crackers, as well as local goods like dips, butter, soaps and jams.
