Opened recently, Leabrook Bakehouse & Patisserie is owned by ex-Magill Estate pastry chef, Cheryse Zagler. This patisserie offers not only a wide range of pastries and cakes but also a few cafe-style dishes, a breakfast menu that changes with the season and made-to-order "tradie sandwiches". All the items are noted to be made from scratch in-store daily.
The beef in their Mushroom Pie was tender and well set off by the flaky and buttery pastry. Much as its name suggests, the pie had a good amount of mushrooms to give it its earthy taste. If the Mushroom Pie does not appeal to you, there is a variety of other pies such as Pepper Pie, Bacon Pie and Traditional Meat Pie to choose from.
Mushroom Pie (Photographed by Jonathan Phoon)
For those wanting something with vegetables in it, the Spinach Quiche is a good choice. The filling had a nice soft texture and a mild creamy taste, with the spinach adding a bit of a fresh flavour. Compared to the pastry used in their Mushroom Pie, the pastry in their Quiche had a firmer texture.
Spinach Quiche (Photographed by Jonathan Phoon)
The size of their Almond Croissant was quite generous. It had a lovely buttery taste and a good scattering of almonds to provide some crunch. The most delicious element of this pastry is the almond cream filling known as crème d'amandes. It had a very distinctive almondy flavour.
Almond Croissant (Photographed by Jonathan Phoon)
Another pastry that makes use of crème d'amandes is the Frangipane Tart, which had a delectable slightly crumbly pastry. The slightly sour taste of the slices of peaches provided a balance to the sweet crème d'amandes. Much like the Almond Croissant, the Frangipane Tart also had some almonds to add an element of crunch.
Frangipane Tart (Photographed by Jonathan Phoon)
Listed as a breakfast dish, the serving of their Eggs with Sourdough was quite generous. We opted to have our eggs scrambled and they were light and fluffy, a good contrast to the crisp toasted slices of sourdough. There was also some rocket leaves to provide an element of freshness.
Eggs with Sourdough (Photographed by Jonathan Phoon)
The name of the dish, Barossa Bacon Hotdog, actually refers to the brand of hot dog used. This hot dog had a wonderful smoky taste and the addition of bacon helped to enhance the smoky taste. The tangy mustard tied everything together nicely. Cheese is normally included but my father had his without, because he is not a fan of cheese.
Barossa Hotdog (Photographed by Jonathan Phoon)
Despite its small size, the bakery has a cosy ambience should you decide to enjoy your food there. Parking is of no issue as off-street parking is available in the carpark of the little shopping complex that the bakery is located in.