A former Magill Estate pastry chef is behind this tiny artisan bakery inside Plant 4. It’s a one-stop-shop for slow-fermented sourdough, filled baguettes, and viennoiserie ranging from croissants to creme brulee doughnuts.

The Uraidla Hotel’s baking operation is another excellent reason to visit the Hills. Come for pies, sausage rolls, thick-cut sangas and outstanding sourdough. The bakery also supplies venues around Adelaide, including Nettle & Knead, Stirling Patisserie, Fourth Hill Providore and more.

Prove has been supplying the city’s best cafes since it launched a few years back. Now it’s selling a luminous line-up of baked goods – including baklava scrolls, olive and rosemary fougasse and golden croissants – at this dedicated bakery in the eastern suburbs.

Set within a beautiful old corner store, Gator Club is your go-to for vegan and gluten-free treats. Plus, loaded toasties and bagels to get your day started.

Banana Boogie has more awards than you can shake a sausage roll at. And if sausage rolls are your thing, you’re in luck – the one here was crowned Australia’s best. This funky yellow destination is no slouch in the pie, pasty and vanilla slice departments, either.

This locally minded bakery is helmed by a classically trained chef who’s turning out award-winning lamb shank pies, twice-baked almond croissants and Oreo sponge celebration cakes.

Pastries from Italy and beyond, made fresh every morning. The sfogliatelle – a strudel-like Italian number – is unmissable, equal only to the house croissant. Now with locations in Malvern, Croydon and UniSA.

At this sleek patisserie by a fine-dining pastry chef, you'll find treats such as miso cookies and seasonal fruit danishes lining the terrazzo counter. On the savoury side, it might be three-cheese toasties and sangas.

Since the 1850s, Perryman’s has been part of the fabric of North Adelaide. It retains much of its original corner store charm, as well as the standard of its classic German sweets and award-winning pies.

It’s best known for its fig-and-fennel loaves and other savouries, but this Central Market bakery is also a top choice for sweets.

Set within the old Norwood squash court, this beautiful eatery serves dishes powered by its own 30-acre farm. It also packs in a serious baking operation for all your bread and pastry needs.

One of South Australia’s longest running bakeries. Established in 1870, the heritage façade, painted pressed-tin accents radiate old-fashioned charm. Expect sweet and savoury pastries hinging on modern French and Australian flavours.

What began as a single-oven stall in Hahndorf in the ’80s is now a pretzel (or brezel) powerhouse, with a small, neat shopfront belying the incredible amount of pretzels, loaves and Danish pastries being baked each week.

An artisan French bakery specialising in croissants and traditional sourdough breads, and a long-time proponent of hybrid pastries such as the cruffin and the bronut. Now with a second location in North Adelaide.

This classic country bakery's Aldinga flagship is inside a heritage former general store. The sourdough and pie-of-the-month are bestsellers, and all dietaries are catered for.

St Peters' chocolate doughnuts will satisfy any sweet craving – unless you’d prefer an old-fashioned finger bun instead. Grab a table on the verandah overlooking tree-lined Seventh Avenue. Now with spin-offs in Thebarton and Ridgehaven.

Secluded inside Central Market Plaza, this tiny snack stop is less of a secret these days. Come here for hot, glistening Asian buns filled with sweet, savoury and spicy options.

Named after the 1989 musical film, this north Adelaide favourite is go-to for classic pastries, pies, doughnuts and gourmet sandwiches.

This longstanding Adelaide bakery chain champions the classics: hearty beef pies, nostalgic chocolate doughnuts and a vanilla slice that’s regularly earns top marks at the Royal Adelaide Show.