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.
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.
Mon to Sun 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 pavlova smash, Caramilk caramel slice and Milo Milkybar. Recent pies of the month include chicken, cranberry and camembert, eggs benedict and hickory pulled pork.
Mon to Sat 7.30am–5pm
Sun 9am–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
Sat & Sun 8am–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.
Mon to Sat 7am–4pm
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
Sat 7am–2pm
Sun 7am–1pm
354C Shepherds Hill Road, Blackwood
This article was originally published on 20 December 2021. It has been updated to reflect new information and remove out-of-date details.
