Miller + Baker

Miller + Baker is a family-owned artisan bakery that does something few bakeries in Perth attempt: it mills its own flour. Run by Rachel and Mark Taylor, the bakery stone-mills grain every day on a New American Stone Mill, using Western Australian wheat and rye grown by Natural Intelligence Farming, which works to improve soil health. The main bakery is on Lake Street in Perth, and the business has a second outlet in North Perth.

Bread is the core of the range. Expect naturally leavened sourdough loaves, baguettes and Scandinavian-style rye bread, all made with the freshly milled flour. The pastry counter adds cardamom buns, croissants and savoury items such as sausage rolls and pies, and hot cross buns appear at Easter. Coffee is part of the offer too, with specialty coffee served alongside the bakes.

The bakery suits anyone interested in bread, from home bakers curious about freshly milled flour to visitors who simply want a good loaf, a pastry and a coffee to start the day.

The mill sits at the back of the cafe, and it is a granite stone mill made of two slabs, with a belt wheel turning the top stone and an adjustable gap that lets the bakers produce either wholemeal or sifted, unbleached flour. The bakery has favoured older wheat varieties such as Halberd, a red wheat that was widely grown in the 1970s, and its grain comes from Ian and Di Haggerty, regenerative farmers who work land around Mollerin and Wyalkatchem. Mark Taylor, who has a background in environmental science, learned breadmaking after living in Copenhagen, and Rachel Taylor grew up on a farm at Tardun. Stone-milled flour is also sold from the cafe counter for home bakers.

If you want a particular loaf or a larger order, pre-ordering is the most reliable approach. Online orders close at midday two days before pick-up, and the bakery generally does not take orders by phone and only rarely over the counter.

Miller + Baker is at 6B/236 Lake Street in Perth, with its North Perth outlet at 45 Hobart Street. The bakery has featured in recent round-ups of Perth's best cafes, which note that it expanded in 2025, and it has also offered its loaves from a second site at weekends. Because opening hours are not published in one place, check the bakery's social media or ordering page before you go.