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Port Elliot Bakery

Home > Adelaide > Food and Wine | Cafes
by Kathryn Page (subscribe)
I am an Australian freelance writer living in Adelaide.
Published January 11th 2012
Driving through the main street in Port Elliot around lunch time, a tourist can't help but notice the queue emerging from the Port Elliot Bakery. Each day we drove past, we promised ourselves a visit- little did we know this would become a favourite lunch choice on more days than one. Luckily, on the days we visited, we weren't affected by the power blackouts caused by the New Year heat wave.

The site has housed a bakery for over 100 years

Open for 23 years and still operated by the same owners, this bakery is world-class. We came for the pies but were also tempted by their expanding, cream-laden donuts and thick vanilla or caramel slices. We tried the pizza, ham and pineapple, and pepper-steak pies. They are a steal, priced at around $3.50 each. Considering they are baked daily from fresh ingredients and are so deliciously innovative in their flavour experiments, many commercial bakeries are charging much more for a far lesser quality item.

The pizza pie was so moreish that I wanted to rush back in and buy another one before I'd finished. It was a mince meat pie, topped with melted cheese, red capsicum, onion and tomato. Everything was perfect from the pastry encasing the meat to that oh-so-delightful topping. Their ham and pineapple pie is the "Pie of the month" with shredded ham and pineapple cubes on top of a meat pie. And the pepper steak pie had chunks of real steak which got the thumbs up from the boy.

So the lesson of the trip? If you see a place with a queue out the door, it is for a very good reason. Waste no time and join it, especially the one at Port Elliot Bakery- it won't be your last time.
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Why? Fleurieu pies at their best
When: Open 7 days from 7am-5.30pm
Where: 31 North Terrace, Port Elliot, SA
Cost: Pies from $3
Your Comment
From someone that travels Australia the Port Elliot Bakery is one of the, if not the best in Australia for taste and flavour. Many a trip back from NSW was a stop for a pastie and a kitchener bun fresh from the shop.
Unfortunately they struggle with sausage rolls. Often under cooked with a bland flavour. Stick to the pastie or pie.
by TrexImages (score: 0|2) 3056 days ago
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