Leabrook Bakehouse and Patisserie
A bakery was always on the cards for ex-Magill Estate pastry chef Cheryse Zagler. Cue a fateful phone call from her dad. It led her to an unassuming block of shops in Leabrook where she scrubbed up a tired old snack bar to make way for her bakery-patisserie hybrid.
Zagler was born and raised in the Barossa, then started her apprenticeship at Tanunda’s Carême Pastry in 2006. Four years in Melbourne patisseries and fine diners followed. Upon her return she helped open Local Grind and was co-head chef at Public before joining the Magill Estate team.
It isn’t uncommon for bakeries to buy in pre-made products from wholesalers. But this goes against Zagler’s ethos. She makes everything from scratch on-premises. Pasties are stuffed with hand-grated vegetables (not diced as is the practice at some other bakeries). Country-style pies best those of mass-producing bakery juggernauts.
Patisserie staples such as plain and almond croissants, and an assortment of tarts adhere to traditional French methods. They sit alongside their Aussie bakery counterparts: doughnuts and cupcakes. Sourdough loaves and baguettes are baked fresh daily.
A compact, crowd-pleasing breakfast menu changes with the season. Made-to-order “tradie sandwiches” live up to their name.
Many ingredients come from neighbouring supplier Leabrook Fruit & Veg, and eggs are Rohde’s free-range from the Clare Valley. Everything else comes from the Adelaide Hills or the Barossa.