Red Door Bakery
After falling in love with the patisseries of Paris, Red Door Bakery’s owners Gareth and Emma Grierson wanted to bring that quality back home and cut through the sea of “nanna” bakeries.
There are still plenty of nannas at Red Door's three locations, but they seem to be enjoying themselves. The Red Door philosophy is quality first, locality second. Blind taste tests are often used to decide which ingredient best suits the products, which are baked daily by Gareth.
D’Angelo Coffee is roasted around the corner in Thebarton and a robust organic blend is used to counteract the richness of the pastry. Each espresso is made double, with the second saved for espresso ice cream in the iced coffee.
Pies come filled with Wakefield Grange Hereford beef; free-range chicken; and lentil, potato and spinach. The sausage rolls are Berkshire free-range pork and sage; and Hay Valley lamb and eggplant. These are served with the option of Red Door’s famous chilli jam or tomato chutney, which can also be bought in take-home jars.
The olive oil loaf is always quick to sell out and sweet favourites include an orange and pistachio Danish; salted caramel bricks; and crème brûlée tarts.