When I think of bakeries, I think of meat pies, jaw-dropping cake displays, arrays of sourdough bread, sausage rolls and most importantly a buzzing vibe, a quick moving line and the smell of freshly baked products. Glenorie Bakery in Sydney's north west, is all that and more. Add cronuts, eclairs, delectable vegetable pies, a bakery museum, a warm fireplace, a rustic setup and an enthusiastic team welcoming everyone with a warm smile, that's Glenorie Bakery Cafe and Museum.
Glenorie bakery is Sydney's pie destination serving one of Sydney's best meat pies. In 2009 they were awarded the Bakery of the year and made it to the top 5 pies in 2011's Daily Telegraph coverage. Pies are clearly one of their bestsellers. However wait, there is more. If you think they stopped innovating with pies once they won the award, you got it all wrong. This year they have created the pie to die for. Yes, this seemingly simple open top veggie pie is packed with the goodness of roast vegetables including broccoli, sweet potato, pumpkin and brie cheese and every mouthful will make you call for the Pie-Gods and thank them for the glorious pie. FOOD GLORIOUS FOOD, IT IS WORTH WAITING FOR.
From simple beginnings in 1994, to where it stands now, owner Rob Pirina has much to be proud of. Rob spoke to us about his inspiration, his passion for baking, his high quality standards and his love for this business. He is constantly looking for new additions to the product line and has an ability to keep his customers happy. He believes in preparing and serving fresh food and will go to great lengths for it.
Rob has invested time and energy in expanding the cafe and the product lines. He has extended the store to now have a large indoor and 2 outdoor seating areas, a stage in the outdoor area and has acquired a bakery museum with baking antiques that are displayed throughout the cafe. Even some of the tables are converted baking machinery. If you are in the cafe at 10am, 12pm or 2pm, you may be fortunate to see Bobby Bakehouse come out of the wooden doors in the loft above and perform a song and dance. We were lucky to watch Bobby do his thing surrounded by cheering crowds and excited kids.
Rob Pirina, the owner, was kind enough to give us a tour of the bakery. Walking through the kitchen, I realized that there is so much effort that goes into bringing out freshly prepared bakery products each day. The multiple lines of products are clearly visible through the grand cake window. Glenorie bakery serves around 14 different eclairs with the nutella eclair leading the pack for popularity. The cronuts are also one of their best sellers.
As we toured the bakery, we saw trays of freshly baked pies and sausage rolls come out of the oven. The constant queue at the counter meant those pies and rolls are going to leave the racks as soon as they get there.
As it was time for breakfast, we sat ourselves at a corner of the cafe on a table that was a modified baking antique, a mid 20th century cookie cutter. It clearly was the best table in the house. After a wonderful cup of coffee our breakfast arrived. I chose the fresh berry pancakes with whipped cream and maple syrup.
Pancakes with berries, whipped cream and maple syrup at Glenorie bakery
My partner settled for the smashed avocado, feta and garlic mushrooms served on sourdough toast with poached eggs. Not only did he like every bit of the way that sounded, he agreed that the garlic mushrooms made every bite divine.
Poached eggs on sourdough, smashed avo and garlic mushrooms at Glenorie Bakery
Another straw in the hat for this bakery comes from the San Francisco sourdough bread. With culture of this unique recipe brought all the way from San Francisco, this amazing bread loaf is a quick one to go off the shelves.
Glenorie bakery is a great place for breakfast and brunch or even a mid afternoon meal and coffee. The local gem that it is, it is popular with visitors from the area and also tourists travelling to Wiseman's Ferry or Fagan Park, Galston further north.