Best French Bakery in Daylesford

"A 5-minute walk from Ballarat Railway Station, Craig's Royal Hotel features boutique-style rooms with elegant furnishings. Boasting a rich ambiance of Australian heritage, this hotel offers a restaurant, free valet parking and free Wi-Fi access. The restaurant serves a continental breakfast daily."

"High Tea at Craig’s Royal is a longstanding Ballarat tradition spanning more than a century. One look at the venue, and it’s easy to see why. The Grand Dining Room is a feast for the eyes, and the treats are everything you’d expect for a $59.90 price tag."

"Located on historic Lydiard Street in the heart of Ballarat, Craig’s Royal Hotel is the legendary Australian gold-rush era grand hotel. Opened in 1853 and..."

"Pipers By The Lake is proud to be one of western Victoria’s leading restaurants and function centres. The location of Pipers is a stand out,..."

"Boatshed is located on the Lake Wendouree foreshore in the very heart of Ballarat. The iconic Ballarat restaurant has been a popular destination on the lake for almost two decades. In late 2017 Boatshed was refurbished, boasting amazing views of Lake Wendouree with a newly created modern-Australian menu."

"Located in the centre of Ballarat, the Athletic Club Brewery is the region’s leading brewpub experience. With tours, tastings, there is always something worth experiencing at the Athletic Club Brewery. Boasting an eclectic range of craft beers made on site, and brew matched food supplied by the adjoining Freight restaurant, you can take in all the atmosphere that the brewery has to offer from the comfort of the tap room, or even enjoy dinner and a beer from the brewery floor."

"When Peter Parry decided to retire in 2015, he found the days long and somewhat boring, so he made the decision to invest his retirement money in a brewery. Having made the decision, he didn’t mess around. He kitted the place out with new equipment from Australian brewery manufacturer Spark, including a 15hL brewhouse, two double batch and two single batch fermenters, a 50L pilot kit, a couple of kegarators for on the run requirements and a 12 tap setup in the bar area."

"If you're after beers of the sour, funky and wild variety in Ballarat, set a course for Invermay’s Dollar Bill Brewing. The brainchild of husband and wife duo Ed and Fiona Nolle, compromise has never been something they considered when they set out to take the sort of barrel-aged blends Ed and his winemaking buddy "Miguel Sanchez" had been playing with as homebrewers for close to two decades. With wort brewed at Stomping Ground in Collingwood before being transferred to barrels in a shed on their land, the Nolles take pleasure in creating unique flavours through a variety of wild fermentation and blending techniques."

"On the back of many years of hard-working beer research, they developed a method for brewing great beers, true to flavour without compromise. Made using millet and sorghum, malted to our exacting specification. CiderBarrel Fermented Cider, produced from a blend of locally crushed Granny Smith and Pink Lady apples and Packham Pears."

"A majestic 1860’s bluestone winery with cellar, spectacular great hall, terraced gardens which overlook the picturesque vineyard. Stunning venue for wedding, corporate and private events. 790 Sunbury Road, Sunbury 3429 Phone: +61 3 9740 7766 Website: www.goonawarra.com.au"

"Located in the centre of Ballarat, the Athletic Club Brewery is the region’s leading brewpub experience. With tours, tastings, there is always something worth experiencing at the Athletic Club Brewery. Boasting an eclectic range of craft beers made on site, and brew matched food supplied by the adjoining Freight restaurant, you can take in all the atmosphere that the brewery has to offer from the comfort of the tap room, or even enjoy dinner and a beer from the brewery floor."

"When Peter Parry decided to retire in 2015, he found the days long and somewhat boring, so he made the decision to invest his retirement money in a brewery. Having made the decision, he didn’t mess around. He kitted the place out with new equipment from Australian brewery manufacturer Spark, including a 15hL brewhouse, two double batch and two single batch fermenters, a 50L pilot kit, a couple of kegarators for on the run requirements and a 12 tap setup in the bar area."

"If you're after beers of the sour, funky and wild variety in Ballarat, set a course for Invermay’s Dollar Bill Brewing. The brainchild of husband and wife duo Ed and Fiona Nolle, compromise has never been something they considered when they set out to take the sort of barrel-aged blends Ed and his winemaking buddy "Miguel Sanchez" had been playing with as homebrewers for close to two decades. With wort brewed at Stomping Ground in Collingwood before being transferred to barrels in a shed on their land, the Nolles take pleasure in creating unique flavours through a variety of wild fermentation and blending techniques."

"On the back of many years of hard-working beer research, they developed a method for brewing great beers, true to flavour without compromise. Made using millet and sorghum, malted to our exacting specification. CiderBarrel Fermented Cider, produced from a blend of locally crushed Granny Smith and Pink Lady apples and Packham Pears."