The centrepiece of the operation is though, of course, the 130-year-old wood-fired underground Scotch Oven which is used to bake all the bread products. There’s now also a modern bakery which produces a range of pastries, pies, and pasties.

All money generated by the bakery is ploughed back into the maintenance of the buildings and projects.

The underground bakery was originally a meat safe before it was transformed into a bakehouse in the 1880s to supply fresh bread to the town’s growing population.

Back in the day, Farina was a rail town and was head of the Great Northern line for two years during the construction of the rail line to Marree. The township was an important supply point for all the sheep and cattle stations in the area.

Visiting grey nomads will find that most of the buildings of interest around the old town have information boards explaining their significance. There also several walking trails that take in historical points.

Although the bakery is open a couple of months a year, the camping ground us open to the public 365 days of the year … and is famous for its sense of camaraderie.

Farina is located within the Lake Eyre Basin, on the old alignment of the Great Northern Railway later known as the Ghan Railway, 26 kilometres north of Lyndhurst and 55 kilometres south of Marree, near the junctions of the Birdsville, Innamincka and Oodnadatta Tracks in South Australia.

• Are you planning to buy a pie or a pastry from the Farina Bakery in the next couple of months? Comment below.

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