Tank loaves. Married high-top loaves. Horseshoe rolls. Fourth-generation baker Shane Pallot remembers a time when breads like these were mainstays in small, family-run bakeries across Western Australia. Nowadays, these items – and independent bakeries – are thin on the ground. Grain, his bakery in Lathlain, wants to address both of these issues.
Grain Bakery digs deep into the Pallot family’s story: the sausage roll and pies recipes have remained unchanged for 40 years, a vintage dough sheeter in the bakery goes back even further, and Shane’s wife Mandy and daughter Annalyce are both intimately involved with the business. And it offers sourdoughs and reimagined pastries alongside classic breads from yesteryear.
Everything is being made in-house – from the dough to the chilli oil to the pale, vanilla-seed-flecked custard that’s piped into fluffy filled doughnuts – with breads and pastries baked in a rotating four-deck Rotel oven. Creative pastries such as custard tarts spiked with lemon myrtle share cabinet space with cinnamon buns, fudge slices and other bakery favourites.
Grain Bakery is more storefront than dine-in space, although nearby Rayment Park makes a fine picnic area. Filled rolls and sandwiches – think prosciutto and stracciatella baguettes and a classic salad roll – and house-made condiments are also available, while coffee is supplied by Subiaco’s Community Coffee Co.