Talk to anyone in Perryman’s Bakery and they’ll have a story about what they love: whether it’s the workers coming in for a quick lunch and fondly recalling their school days, or the older generations bringing in their grandchildren and showing them how life used to be. The little corner-store bakery has cemented its place in North Adelaide’s history.

Diedrich Mahnke was the original baker who set this story in motion back in the 1850s, followed by three generations of Perrymans. Their handwritten recipes are still used by current owners Kylie Schmidt and Conor McGuinness, who took over in 2011.

Come at lunchtime and you’ll join customers lining up for an award-winning savoury pie, sausage roll, or veggie pasty. Tynte Street Quality Meats is just next-door. Its mince goes straight into the pies, alongside free-range eggs and Tweedvale dairy.

There’s also a range of salads and lighter sandwiches. But for many, German sweets, such as custard-filled Berliner doughnuts, kitchener buns and Grandmother Perryman’s famous crumbly-top streusel buns are the main event.

While Perryman’s still has that original corner-shop vibe, there’s extra seating outdoors underneath the Perryman’s umbrella, where you can sip a Coffex blend with your pastry of choice.

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Updated: August 30th, 2017

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