Sweet Success For Our Patisserie & Bakery Teams

Four years ago we transformed a disused trolley bay at Adelaide’s Finest Pasadena into Australia’s first working patisserie inside a supermarket. Our aspiration was to create something truly special, and recently, our team’s exceptional creations inside this counter-to-ceiling glass kitchen have been recognised at such a high level.

Entering The Royal Adelaide Show this year for the first time, our patisserie and bakery teams took home several awards for: Australia’s Best Croissant, Best Apprentice Baker: Christie-Lee Roberts, Champion Product of The Show (for Christie’s individual decorated tart), Best Ciabatta, and Best Sourdough (under 1kg).

With the valued assistance of our agency partner, kwpx, we recently celebrated these successes with a small event where guests had the opportunity to taste these award-winning products, hear and learn from Head Pâtissier Huy, Apprentice Baker Christie, and Head Baker Peter, and even try rolling a 27-layer croissant!

Huy is an experienced educator and practitioner, currently leading a team of nine plus three TAFE students, while Peter leads a team of fourteen to produce an artisan range of high-quality breads using organic flour, a sourdough mother which is over 10 years old, hand-moulded dough, and baking directly on stone.

Our patisserie reflects the Adelaide’s Finest and the Chapley family’s vision of taking risks, pushing the boundaries of retail innovation, employing, training, and empowering our team, and delivering the finest experience to our customers at every touchpoint.

We congratulate our teams on their successes and thank everyone who helped celebrate their achievements.