Locals and visitors to this outback landmark were welcomed in for a spot of lunch and a cold beer.

The celebration marked one month since the bakery was bought for $1.2 million.

A settlement of recipes also took place as former bakery owner Dusty Miller handed over the secret ingredients to their famous curried camel pies.

Since buying the bakery on March 1, Martin Josselyn has been busy establishing routine in the kitchen.

“It's been an exciting first month of preparation, and we are finally ready to tell the world that Birdsville Bakery is ready for business,” Mr Josselyn said.

He said it was a busy weekend overall in Diamantina Shire, but staff were happy with a turnout of around 50 visitors.

Guests will enjoy other menu favourites including kangaroo and claret and peppercorn steak, with a few new additions from French-born chef, Sebastian Badey.

“Our chef is very experienced in remote location food catering, he’s worked for a few mines, and he brings that french flavour with him. 

“We’ve just made our first batch of camel bolognaise, and it’s beautiful,” Mr Josselyn said

The team is also busy preparing supplies for the Big Red Bash which sees around 10 000 visitors flock to Birdsville in July.

“Our chef arrived mid month and since that time we’ve been making pie stocks for the next couple of months for the Big Red Bash.”

“We’ve probably made around 10 000 pies in stock so far, and we hope to make around 25 000 pies,” he said.