Locals and visitors to the area go in and out with coffees and treats - on a Tuesday morning, the variety of pies are the most popular pick.

READ MORE: Elphin Continental Cakes set to close after 35 years

The bakery is the brainchild of Rosevears Hotel owner Allan Virieux, who converted the art gallery at his business into the kitchen and retail space within five months, as part of his plan to diversify the business and revitalise the community.

"When COVID closed us, we decided to move the bar from one side to the other of the hotel, and we decided to renovate all that with the windows and the deck, and I was thinking of new ways to use the area, so I decided on a bakery" he said.

"[Elphin Continental Cakes] was closing at the time, and so I called them and went in and purchased everything they were using.

"We got a designer in to design everything, got council approval and the food license and everything - it's been a process that takes time."

Trying to find a baker initially was a challenge, but a chance encounter at the hotel restaurant led to Michael Hood taking on the challenge.

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"Michael was in for lunch and got talking with one of the waitresses and said he was a baker on Flinders Island and his contract was about to finish, and we needed a baker," Mr Virieux said.

"I'm from Flinders Island and was there on my boat at the time, so we organised a time to meet and we put him on, and he's been really good."

With more than 40 years in the industry, Mr Hood said he loved the opportunity to create a bakery from scratch.

"The opportunity to open a brand new business was just fabulous, so we could give good products to the good people out here, I'm really happy," he said.

"Knowing what products will sell and what people want to see was a challenge, but on experience I've been able to get things organised.

"We're still very much in a trial phase with some of the products we're selling, and we're loving the customer feedback.

The bakery set to assist and enhance other parts of the business - with bread, pastries and cakes to be made inhouse to relieve pressure on hotel kitchen staff during service, as well as a limited-option breakfast menu for hotel guests.

"Employment wise, I think we'll put on six full-time and probably three part-time employees, as well as give extra work for our part-timers in the restaurant," Mr Virieux said.

"I'm very dedicated to making Rosevears a strong local destination."

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