Hart's Bakery

You're heading down Lower Approach Road in Redcliffe, past the Victorian railway arches, when you spot it: Hart's, tucked into Arch 35 like it's always been there. The smell hits you first—proper fermented dough, butter, maybe some cinnamon if they've got their almond croissants on. Inside, it's deliberately unfussy; whitewashed brick, a handful of stools, and a counter where you can watch the bakers move with the kind of efficiency that comes from actually knowing what they're doing. Everything's made on-site: sourdough that's tangy and proper chewy, pastries that shatter when you bite them, a rotating cast of seasonal specials. The people queuing out the door aren't there for Instagram—they're there because Hart's takes fermentation seriously and doesn't cut corners with shortcuts or dodgy ingredients.