Adelaide isn’t lacking for excellent bakeries in and around the city (The Lost Loaf and Abbots & Kinney among them), but there’s something special discovering a great bakery on a longer drive to the outer suburbs or regional SA. Here’s where to find some of the best.
No prizes for guessing what “Brid” – a reference to owner and baker Duncan Reid’s native Kiwi accent – does well. Loaves vary from week to week, with past inventions including a shoyu spent-grain sourdough (fermented with koji), a porridge loaf (made with biodynamic oat porridge), and a Jerusalem artichoke sourdough. Brid is also a coffee shop, so after you pick up a loaf, stay a while to enjoy a sandwich (the egg salad is a winner), toastie, cookie or other baked good (a rhubarb-and-apple pie, say, or a seasonal-cherry frangipane). The idyllic venue in Piccadilly is airy and relaxing with big windows, natural light, white walls and natural-wood finishes. And you can pop next door for a shop at Ensemble after. (Note: the shop is closed from December 25 to January 13.)
Fri to Sun 8am–2pm
176 Piccadilly Road, Piccadilly
If you haven’t visited the bakery that lives next door to The Uraidla Hotel, you’ve probably tried something that was made there. The bakery runs an impressive wholesale operation, supplying sourdough bread and bakery classics – pies, pasties, sausage rolls and thick-cut sandwiches – to places across the Hills and Adelaide. But it’s worth stopping by for a syrupy-centred cinnamon scroll, seasonal danish or Portuguese tart, if only to see the space: the orange-and-yellow ’60s inspired fit-out features an antique couch, bright wallpaper and even strung-together chairs hanging from the ceiling (co-owner Julie Peter has a love for trawling second-hand-shops).
Mon to Sun 7am–4pm
1198 Greenhill Road, Uraidla
Rise Artisan Bakery in Nairne is owned by Hills locals Katharine and James Katsarelias, who also operate Uraidla Bakery. So if you see double when looking at the pastries, you’re not imagining it – Uraidla supplies most of the baked goods here. Situated in a beautiful old former schoolhouse and country church, Rise has all the elements that make a good bakery (shelves brimming with fresh loaves; a counter full of cakes, croissants and other pastries) but it invites you to linger longer, with retail offerings of vintage clothes, jams and preserves, homewares, bags of fruit and cut flowers.
On a weekend trip? After Rise, drive another 30 minutes to reach Small World Bakery – and its excellent sourdough, made with ancient grains – in Langhorne Creek. Just make sure to order ahead, as the loaves are pick-up only.
Thu to Sat 8am–3pm
54 Old Princes Highway, Nairne
The ever-popular Port Elliot Bakery is rarely seen in summer without a line outside. And for the countless holiday-makers, daytrippers and locals who visit the place, it’s all about the pies and doughnuts. Every month, to much fanfare, the bakery announces its monthly specials online. Recent doughnut offerings include a peanut butter and jelly number (filled with peanut-butter custard and raspberry jam, then rolled in cinnamon sugar); a strawberry-cheesecake-filled doughnut topped with shortbread biscuit crumbs and fresh strawberry; and an iced coffee doughnut. Recent pies of the month include hickory pulled pork, cheesy steak and green peppercorn, and lamb korma.
Mon to Sat 7am–5pm
31 North Terrace, Port Elliot
In a gorgeous historical cottage, Clare Rise Bakery sits in the middle of one of Australia’s best wine regions. When in Rome, try the riesling chicken pie (a collaboration with neighbouring Eldredge Vineyards); or, if beer is more your thing, there’s the Beerabatta, which falls somewhere between ciabatta bread and a Pikes Beer Co stout. For dessert, there’s quandong cheesecake and danishes, plus cruffins with fillings like lemon curd, and strawberry and dark chocolate.
Mon to Fri 7am–3pm
12 Main North Road, Clare
Home Grain Bakery’s Aldinga flagship is about back-to-basics country bakery recipes, done very well. Inside a former general store in Old Coach Road’s rejuvenated historical precinct, it’s serving steak pies filled with Wakefield Grange grass-fed beef, and vanilla slice with hand-mixed custard and butter-cream frosting. If you can tear yourself away from the classics, the pies of the month tend to be built around a quality local product, such as wine from Aldinga’s Big Easy Radio. The bakery also serves some of the Fleurieu’s best coffee, McLaren Vale Coffee Co’s Villeré.
Mon to Sun 6.30am–5pm
13 Old Coach Road, Aldinga
Bread is made the old-fashioned way at Blackwood’s Hearth Breads. The team is dedicated to replicating ancient techniques: long fermentation times, gentle handling of the dough, and baking in a wood oven. Every day, the bakery turns out loaves such as spelt and wheat, black rice and sesame seed, and mixed cheese with wholegrain mustard. Recent specials include miso and sesame, and honey and walnut sourdough. Sweet options like burnt Basque cheesecake, vegan brownies, sultana-and-spice buns, and slices of lemon curd and almond torta round out the offerings.
Wed to Fri 7am–3pm
354C Shepherds Hill Road, Blackwood