Red Door Bakery – Make Loaves Not War
Recommended as “beautiful and rustic, with amazing food,” by an Adelaide foodie friend, Red Door Bakery quickly made it to our list for further investigation for an upcoming trip to the region. When we found a quote by George Bernard Shaw, “There is no sincerer love than the love of food,” splashed in a big red banner across the front page of their website, we knew immediately we’d be friends.
Owners, Gareth and Emma Grierson, driven by their love of good bread, pastry and coffee, opened Red Door Bakery with much success in Croydon and soon developed a loyal following. Known for awesome meat pies and unbelievably buttery pastries, these two items were quickly put on our “must try” list.
The corner café is buzzing when we arrive. Baked bread and freshly brewed coffee wafts pleasantly through the air. A rustic yet clean and stylish setting is packed with cheery lunchers. We scrutinize plates to see what’s good, and find stainless steel dishes filled with flaky savouries, decadent sweets, and most tables with numerous cups of coffee.
|Red Door Bakery, Croydon|
|Latte – Made with Tony D’Angelo Beans|
While most products are local, quality is the number one factor in deciding whether or not an ingredient gets a place on the shelf at Red Door Bakery. Confessed butter worshippers, Gareth and Emma, searched worldwide to find the best churned cream, “in all her creamy-rich depth and lascivious glory,” and have chosen Belgian butter for Danish pastries and croissants.
So enough about ingredients, how do all of these things come together? Tasting time!
Red Door Bakery benefits from the expertise of both a baker and a chef. This means not only are the outsides of pies flaky and perfectly executed, but the fillings are complete dishes in themselves too. You’ll find no ‘gravy’ pies here. Each is fully packed with hearty chunks of meat, of which by the way, Emma and Gareth are savvy of exactly where it all comes from. Buying directly from local farmers, the team knows their suppliers personally, and understands their products very well.
Standard chicken and beef pies, and sausage rolls are always on the menu but specialty pies change with the seasons and inspiration of the chef.
Woakwine Organics farm provides the Hereford beef for the first sample we try, the Beef and Pepper Pie. Salty air and 100% grass feed, give the beef the best environment to grow up in, all meaty and delicious. Seasoned with a lovely mouthful of pepper – reminiscent of the sauce on black pepper crab – this pie is a hit with all four of us dining today.
|Beef and Pepper Pie|
|Beef and Pepper Pie|
|Free Range Chicken, Lentil and Bacon Pie|
|Lentil and Sweet Potato Curry Pie|
Sausage rolls are Red Door Bakery’s biggest sellers and a far cry from my childhood memories of unidentifiable meat in a stodgy pastry envelope. Just like the pies, the inners are awesome and the outers stupendous.
Berkshire Free Range Pork and Sage Sausage Roll is juicy, naughty and scrumptious. The Hay Valley Lamb and Moroccan Eggplant is just as wicked, and it’s with these two that we discover Red Door Bakery’s house made Chili Jam. Eaten with the lamb, it’s a marriage made in foodie heaven. Accompanying the pork, the womp of chili in the condiment slices through the fat and balances out the sin. Lucky for us the Chili Jam (and Tomato Chutney) are for sale and we eagerly take some home with us.
|Hay Valley Lamb and Moroccan Eggplant|
|Berkshire Free Range Pork and Sage Sausage Roll|
Gareth’s famous Vanilla Crème Brûlée reminds me a little of Bourke Street Bakery’s perfect model in Sydney. We learn Gareth indeed learned with the masters and has brought this skill, with the addition of his own hand, with him to Adelaide. Crack, crack, crack: the top is hand torched and doubly layered providing a good thick blanket of toffee. It splinters into glass-like shards and finally gives way to a superbly creamy nucleus. Mmm. This is a fine sweet beginning.
|Vanilla Crème Brûlée|
|Vanilla Crème Brûlée|
|Passionfruit Curd Tart|
|Honeycomb and Chocolate Tart|
|Potted Panna Cotta|
|Belgium Chocolate Salted Caramel Brick|
|Chilli Jam and Tomato Chutney – Look Closely at the Label|
Dear readers, you know by now that we favour places making an effort to have a positive impact on their community, considering both human and environmental resources in their practices. Well Red Door Bakery gains our bias not only with their operation of using local ingredients and artisanal techniques, but also through their relationship with Oz Harvest. At the end of each day, excess food is donated to feed the needy, which also reduces landfill. So besides offering delicious food and a fantastic ambience from which to enjoy it, you can also feed the tummies and hearts of others through supporting this local bakery.
Reasons to visit: gourmet pies and sausage rolls – all of them, great coffee by Tony D’Angelo, Panna Cotta, Passionfruit Curd Tart, the Brick.
Red Door Bakery
22 Elizabeth St
+61 (08) 8340 0306
Open Wednesday to Sunday 8am – 4pm