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Published November 15th 2012
Sourdough Is On The Rise
Goodwood has recently hatched a new bakery. The former Baker's Delight in Goodwood now sees Boulangerie 113 in its place. Just a mere six weeks young, the French inspired artisan bakery is a very welcomed addition to the shops that line this strip.
Against the walls are sitting areas with tables for patrons
If you have ever frequented the Adelaide Showground Farmer's Market, you may well be familiar with artisan breadmaker Paul Triglau's products. Due to immense success with his breads at the market, Boulangerie 113 was born.
Can you be tempted by those lovely loaves of bread?
Sourdough bread is the specialty at Boulangerie 113. These may have the addition of olives, multigrain, rye, or wholemeal. Semi sourdough is also available for those not keen on 100% sourdough.
Gourmet breads can be anticipated on the weekends. Fig and fennel loaf, edamame and quinoa loaf, rye fruit loaf with coriander, orange zest and fennel are some of the tempting breads in addition to the traditional choices.
Pastries at Boulangerie 113 were perfectly light and flaky. The secret may be due to imported Belgium butter used to create them. Such results would not be possible with Australian butter (due to its melting characteristics at room temperature). Local Parisians from the nearby Alliance Francais have claimed the croissants to be the best they have had in Australia. Who would dare disagree with the Frenchmen?
Of the pastries consumed by us, special mention goes to the Piņa Colada danish. As far as danishes go, coconut and pineapple was a unique combination that was more than satisfying. It was not overly sweet. In fact, none of the pastries were.
Anti-clockwise from top left: Almond Croissant, Pina Colada Danish, Almond and Custard Danish, Pizza
We were informed the pizzas are a massive hit at lunchtime. Who could resist the temptation then without trying one? Delicious simple antipasto toppings of eggplant, olive, salami and tomato went hand in hand with the specialty semi sourdough base. The base delivered a lovely crunch with every bite. We all nodded our heads in agreement - this pizza was delicious - no wonder it is such a popular item at lunchtime with the crowds.
A friend who ordered a baguette was also satisfied with her choice. The fillings of turkey, brie, lemon mayonnaise were 'tasty' in her words. The bread itself was nice though she found the crust a little hard on her palate.
There is no toilet available for use in the bakery. When nature calls, the best bet is the nearby Goodwood Library. In fact, after making this detour, my freshly ordered latte had become cold on my return. Much to my delight and surprise, another freshly made cup was offered which was gladly accepted.
There was adequate seating here for the lunchtime crowd. Most customers chose the takeaway option. Tables and seats with bright colourful cushions line both sides of the wall in the small interior. Space under the seats were utilized as decorative areas to hold books. Mirrors above the seats created nice accents to the creme brick walls.
Bob Francis of Radio 5AA said that you cannot find a more authentic sour dough baguette anywhere in Adelaide which reminded him of those he ate in Paris. I was not sorry that he kept me awake on talkback when he expounded on this bakery.
Haha I was waiting for this review Yin-Yin. I was in here the other day and started taking some photos, and then got chatting to the guy at the counter. He said there was a lady in there the day before for an online newsletter he'd never heard of before, and I had a sneaking suspicion it was you. :)
Then he said she worked for Weekend Notes and her name was Yin-Yin. So now I've been hanging out for your review.
I tried them at Cheesefest a couple of weekends ago, but tried going there Monday last week and they were closed. But I love the whole place. Especially the bookshelves under the benches. I had a read of Larousse Gastronomique while I was there.