The bakery thread

[X-AHH]

Originally Posted by Cav

image

It's obvious that Sadelaideians possess more discerning tastes compared to Queenslanders when it comes to top end bakery products.

To take things to the next level, I might bring one home and make a floata with it.

[Tonz]

regular meal at our place. Pepper pie from Cummins Five Loaves bakery (120k round trip for pies) mix up own green pea thick soup. Apart from pasta this is the only time I use tomato sauce

[Cav]

Well I don't want to be left out, here's my contribution...

[Citroënbender]

Bleurgh!

[X-AHH]

Originally Posted by Cav

Well I don't want to be left out, here's my contribution...

image

I'd pay money to see you eat that.

Now you posted the image, under the rules and policies of this thread (Which I recently manufactured), if you post a photo of bakery products here, you are legally obligated to post photos of your consumption of that product.

Looking forward to photos of that fish head pie in your gob.

[DJM83]

Originally Posted by Cav

Well I don't want to be left out, here's my contribution...

image

You and that need to be left out!

[Trendseeker]

This is how I remember Matchstick cakes: pastry sprinkled with icing sugar, no pink icing on top. Pink icing is for teacakes, Chelsea buns, finger buns and old school vanilla slices, all of which are better than Matchsticks.



After checking the above photo, I went straight home and changed out of my lamington patterned leggings; they just don’t suit me.

[Citroënbender]

After checking the above photo, I went straight home and changed out of my lamington patterned leggings; they just don’t suit me.

Oh, but you have such creamy thighs!

[X-AHH]

Last night I had a steak n mushy pie floater with a fried egg topper. Sauce was just for decoration.

[Citroënbender]

Did you make your own mushy peas, or use canned ones?

As you’re a SAussie - at least by residence - do people ever use pea soup instead for the “float”?

[X-AHH]

Originally Posted by Citroënbender

Did you make your own mushy peas, or use canned ones?

As you’re a SAussie - at least by residence - do people ever use pea soup instead for the “float”?

I always use the British grown and canned, Batchelor's Chip Shop Style mushy peas because I like the taste, consistency and convenience factor. The Brits know how to do mushy peas properly.

Mostly, pea soup isn't available without ham or bacon but there are a couple of canned/packet split pea soups out there. I wouldn't go that way because the soups are too liquid and not chunky enough for my liking.

[prydey]

Went for a scenic drive on the weekend which took me through a small town in SA called Meadows. Meadows pick a pie is a must visit bakery however I didn't on this occasion.

My wife is coeliac and I recently learned there is also a gluten free bakehouse in Meadows. We went there instead.

No pic of the food options but this was the setting out the back. It was a converted house. The pic doesn't do it justice but the outdoor area out the back was really quite nice. Several different areas to choose to sit.



I had a vanilla slice and my wife had a custard tart. It's impossible to rank when comparing with non gluten free options but for those that do have food allergies or intolerances, it was quite nice.

The only thing I would say that was negative was rather then just cater to coeliacs with some products and lactose intolerances with other products, they tried to make everything suitable for everyone, so most things were dairy free and vegan as well as gluten free. I don't think that's a smart plan.

At least there are more and more of these types of places popping up catering for those with different needs.

For coeliac people, it's very hard to find decent baked goods, even just plain bread and buns.

[LG17]

Went to our favourite pie shop over the weekend twice!
Plain mince pie ans chunky steak pies and vanilla slice both days.
Yummo and the Chunky steaks were really choc a bloc with meat too!
Blackbutt Bakery.

[ford71V8]

I was told last night that the bakery to head for is in Balhannah.
Any SA peeps here visited there?

Pies that require 2 hands to hold, deep dish with chunky meat, and you wont need dinner if you eat one at lunch.

I will take a look next time I am driving through

[X-AHH]

Originally Posted by ford71V8

I was told last night that the bakery to head for is in Balhannah.
Any SA peeps here visited there?

Pies that require 2 hands to hold, deep dish with chunky meat, and you wont need dinner if you eat one at lunch.

I will take a look next time I am driving through

Thanks, I'll put it on the list to visit.

[ford71V8]

"The one near Foodland"

is the info I was given about how to find it

[X-AHH]

Originally Posted by ford71V8

"The one near Foodland"

is the info I was given about how to find it

This one, I'd reckon.

[kevino]

One for the Gold Coast

Had a basic mince pie at Horners Balery Bundall Rd Sorrento Shopping Centre

Top effort
Lovely rich mince
And easy pastry

Be one of the GC s top pie shops

[blueoval]

Originally Posted by prydey

Went for a scenic drive on the weekend which took me through a small town in SA called Meadows. Meadows pick a pie is a must visit bakery however I didn't on this occasion.

My wife is coeliac and I recently learned there is also a gluten free bakehouse in Meadows. We went there instead.

No pic of the food options but this was the setting out the back. It was a converted house. The pic doesn't do it justice but the outdoor area out the back was really quite nice. Several different areas to choose to sit.

image

I had a vanilla slice and my wife had a custard tart. It's impossible to rank when comparing with non gluten free options but for those that do have food allergies or intolerances, it was quite nice.

The only thing I would say that was negative was rather then just cater to coeliacs with some products and lactose intolerances with other products, they tried to make everything suitable for everyone, so most things were dairy free and vegan as well as gluten free. I don't think that's a smart plan.

At least there are more and more of these types of places popping up catering for those with different needs.

For coeliac people, it's very hard to find decent baked goods, even just plain bread and buns.

Im not coeliac but have a gluten sensitivity so its good to know there are options out there Rob.

btw - clean your phone camera lens next time. :P

[ford71V8]

Originally Posted by X-AHH

This one, I'd reckon.image

Nice one X-AHH, you don't muck about!

So, I can see its deep, maybe not as large as described - what was the verdict? Good one?

[X-AHH]

Originally Posted by ford71V8

Nice one X-AHH, you don't muck about!

So, I can see its deep, maybe not as large as described - what was the verdict? Good one?

Sorry,. not my photo, was on Google images.

[ford71V8]

makes more sense.

Was surprised by the mad dash to Balhannah to try a pie some dummy on the forums mentioned

[roKWiz]

Holy crap this thread has gone downhill since I last posted.
All this talk of sauce, parmi's, chocolate milk, floater peas and South Australia.

We need to bring some class back into it.

[X-AHH]

Originally Posted by roKWiz

Holy crap this thread has gone downhill since I last posted.
All this talk of sauce, parmi's, chocolate milk, floater peas and South Australia.

We need to bring some class back into it.

You forgot Cavs fish pie.

https://youtu.be/LG713y9_E08?si=VOXuE-yWPU7o3POd

[Citroënbender]

I stand for freedom of sauce! We should equally recognise the saucy tarts, the sausage rolls, the steak peppered with promise of a succulent meal. Whether a bowl flush with peas as a floater calmly reposes, a donut richly pinkening, or a rancorous interruption of fish-heads through golden pastry - all are brothers in the oven of life.