It’s two in the morning, in Creswick. But you could be forgiven for thinking you are in The Loire Valley. That’s because Paul Williams is baking. It’s a ritual he repeats most nights. So that come sunrise he can open his patisserie and boulangerie to the region’s locals and visitors.

It was about five years ago when Brian, colloquially known as BT around the traps, started thinking about a concept that would take Ballarat to new heights and demonstrate exactly why the city was a hotspot for good brews.

Put on your gumboots, don your winter woollies then prepare to rush forth in search of Ballarat’s black gold – otherwise known as the truffle.

“Deep and powerful, with delightful hints of plum, dried cherry and sun-dried muscatels. It finishes off with an amazing textural resonance on the tongue and in the mouth that echoes delightfully for an age.” These are the words of Craig McKenzie, describing his drinking cocoa.