Of bread and breasts and Australia's oldest sausage smoker

I've moaned about Australian bread before.
But now, as of the last trip up to the smoke, I've found a German butchers/bakery where you can buy utterly edible and nourishing rye bread with toasted sunflower seeds.
(There's a Kraut word for it but I can't remember just now.)
It's made by a little Frau who gets up at 4 o'clock to light the ovens.
So good, I've taken to getting an extra one for the Sledgettes who need to be coaxed out of their Tip Top condition.
It's not quite half-circular in section, a bit flatter, but I was delighted to find that (whatever you call that shape), it exactly -- and I mean exactly, not "just about" -- fits a slice of Hans Gourmet Meats Portugese Style Chicken Breast (no apostrophes on the packet).
This is complete coincidence, of course, but it rather poetically, I think, stands for human relationships.
You take a couple of things that might reasonably go together (bread and breast in this case) and you're just absolutely dead lucky if they fit.
Most of the time you've got Buckley's: all sorts of bits hanging over the edge, falling out and generally demonstrating incompatability.

And while we're on the subject of smallgoods....
The old Don's factory in Spearwood is shutting down next April.
Another institution gone West.
Well, it originally came West from Melbourne.
Chip Le Grand (great name!) tells us in today's Oz:
"More than half a century since it smoked its first sausage [yuk!] at a Melbourne butcher shop -- and nearly 10 since it turned a profit -- Don smallgoods has announced the loss of 640 jobs and the closure of two maufacturing plants".
Ten centuries without a profit is surely a record for any business.
I wonder how it's survived so long?

Sledge