Why Ket belongs to the Bellarine

TUCKED behind the gum trees in Wallington sits Ket Baker — part rustic bakery, part community heartbeat.

For nearly a decade, this small-batch sourdough operation has quietly become a local institution. But Ket is more than just a place to pick up world-class croissants. It’s a bakery that belongs to its people.

Every sourdough donut, pastry, focaccia and slice of bread that leaves the ovens at Ket carries a deeper story — one of local ingredients, real fermentation, and a commitment to doing things properly.

From the organic, sustainably-milled flour to the herbs grown on-site and the butter churned down the road, Ket’s food is rooted in the Bellarine. This isn’t token “support local” lip service — it’s how they operate, every day.

“Everything we bake is shaped by this place,” says founder Miek Paulus. “The climate, the soil, the people who bring us their milk, their lemons, their figs, their eggs — it all comes through in the food.”

But Ket’s connection to the community goes well beyond their ingredients list. This June, the bakery is running a raffle across both their Wallington and Belmont shops, as well as online orders, a simple thank you to the locals who’ve supported them through early starts, long queues, and all-weather weekend dashes.

Every purchase over $15 gets you an entry into the draw, with prizes including artisan bread, pastries, t-shirts, and croissant keyrings. There’s no gimmick — just a genuine desire to give back to the people who’ve helped build Ket into what it is today.

“In a world of fast food and faster everything, we’re lucky to be in a place that values slow-made, honest food,” Miek said. “This raffle is just one way of saying ‘Thank you’, and ‘We’re grateful’.”

With a second location now open in Belmont, Ket continues to grow — but its roots remain firmly planted in Wallington soil.

And for those who know the smell of a real sourdough crust, or the crackle of a fresh croissant shared on a Saturday morning, it’s clear: Ket isn’t just a bakery. It’s part of the Bellarine.

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