Pigeon Whole Bakers

If sourdough bakery Pigeon Whole ever closed down, there would be a gaping (perhaps pigeon-shaped) hole in Tasmania’s bakery scene. What started in 2011 by Jay Patey is now a 60-employee, three-store operation, baking the best bread and pastries in Tassie. Nothing beats visiting the grand, Art Deco flagship store in the heart of Hobart, though. There’s a wide range of loaves and treats on offer, with highlights including the ruby wheat loaf made from Tasmanian heritage wheat. Those visiting from the mainland who are feeling inspired should pick up a jar of their sourdough starter to take home.