Tinto Bakery
Tinto Bakery
217 High Street, Shepparton
Fridays 8am-2pm. | Saturdays 8am–2pm
You know the smell — the one that stops you in your tracks. Warm sourdough, golden pastries, coffee brewing. That’s Tinto.
A local favourite since its early days, Tinto Bakery officially passed into new hands on December 30, 2024 — but if you’ve ever bitten into one of their bagels, doughnuts, or buttery scrolls, you’ve already tasted the work of new owner and baker, Hannah Quick.
Having trained at Tinto from the beginning and risen (pun intended) to the role of Head Baker, the transition felt like the natural next step. With a small but mighty team of four, the classics you love are still here — alongside a few new favourites to tempt you.
What hasn’t changed is the commitment to quality.
Tinto’s sourdough breads, bagels, pastries, scrolls, and brioche doughnuts are all made with time, care, and ingredients sourced as locally, seasonally, and sustainably as possible — a quiet nod to the growers and makers of the Goulburn Region in every bite.
Coffee comes from Wide Open Road in Brunswick — rich, reliable, and best sipped slowly (preferably alongside something sweet).
Open Fridays and Saturdays, the bakery is a space to sit down, catch up, or take something home to share. You’ll also find Tinto pastries out and about — stocked at The Local in Shepparton (Thursday to Saturday), at the Tallarook Farmers' Market (first Sunday of the month), Mooroopna Market (last Sunday of the month), and on the shelves of a few friendly spots across the region.
