29 March 2012
This Easter sees Barossa winery Seppeltsfield reopening the 1890s bake house which is within the winery grounds. The bake house will be supplying home made goodies to the winery’s cellar door café as well as to Seppeltsfield functions.
Owen Andrews, Seppeltsfield’s resident caterer, will be launching the venture on Easter Sunday (8 April 2012) with a special menu avaialable at the cellar door on the day.
The first product out of the oven will be gourmet Barossa beef pies, and Andrews aims to be introducing artisan breads in the near future.
Seppeltsfield now offers visitors a complete experience – not only wine tasting at the cellar door but there’s locally brewed beer, along with coffee and chocolates and now the bakery.
Bookings are recommended for the launch. Contact the cellar door on 08 8568 6200.