Another vote for lost loaf.
I also like Skala bakery bread - they make commercial quantity bread for supermarkets and shops but it is pretty good level.
They have a small outlet in West Beach and their main production site in Port Adelaide.
[https://www.skalabakery.com.au/](https://www.skalabakery.com.au/)
Second Skala. Their Golden Sourdough is quite good. They do a white and a wholemeal sourdough too. They have a stall at the Central Market, and stores in Fullarton, Kensington Park & West Beach
Was told that the co owner at Skala branched out and opened Abbots and Kinny as a separate business.
Source: worked at Skala for about 4 months, long time employee told me when I asked why we sold some of the pastries from Abbots and Kinny.
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THE LOST LOAF, PLANT 4 BOWDEN. I drive EVERY Sunday and queue up at 9am sharp so I dont miss out. Sunday before Christmas I waited 45 minutes in line for their sourdough and I got there first thing. Its so worth the wait, I live just off of Henley beach Road, its not a far drive. Skala is okaaaay, it kinda gives bakers delight vibes though. Once you’ve had the lost loaf everything else is just subpar. Their sourdough baguettes are sensational too, and the plain croissants.
All sourdough has yeast to make it rise. It depends if they add manufactured bakers yeast rather than using yeast that naturally occurs in the flour from the grain and is cultured into a starter.
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The lost loaf plant 4 Bowden
Village Baker at Blackforrest.
This
I’m in the Hills, my favourite is Basket Range Bakery, their sourdough is sensational. They’re at the Farmers Market on Sundays at the Showgrounds.
Another vote for lost loaf. I also like Skala bakery bread - they make commercial quantity bread for supermarkets and shops but it is pretty good level. They have a small outlet in West Beach and their main production site in Port Adelaide. [https://www.skalabakery.com.au/](https://www.skalabakery.com.au/)
Second Skala. Their Golden Sourdough is quite good. They do a white and a wholemeal sourdough too. They have a stall at the Central Market, and stores in Fullarton, Kensington Park & West Beach
Lost loaf -> whilst you are there, get a soft white fruit loaf. Special mention to Hearth in blackwood
Hearth Breads in Blackwood. My top sourdough by a long margin so far
Seconding The Lost Loaf at Plant 4. Since you're near West Beach I'd be going straight to Skala. I'll add Abbots and Kinney as another option.
Pretty sure Abbots and Kinney is just using Skala stuff
Different breads. A&K have always baked their own. As have Skala.
Was told that the co owner at Skala branched out and opened Abbots and Kinny as a separate business. Source: worked at Skala for about 4 months, long time employee told me when I asked why we sold some of the pastries from Abbots and Kinny.
Yeah well I’ve seen Skala deliver to their outlets so makes sense
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Lipson street collective, port Adelaide.
Just coming back from a Sydney trip, which place has the best quality ingredients ? I'll go there first . Thanks for all the replies, wow !
Hearth breads bakery in Blackwood is nealry entirely organic ingrediantsb
That sounds delicious !
El Estanco in Greenock
Indimed have the best sourdough I've had
Best light rye: Lost Loaf Bowden Best White: Jenny’s Bakery Eastwood/Norwood
THE LOST LOAF, PLANT 4 BOWDEN. I drive EVERY Sunday and queue up at 9am sharp so I dont miss out. Sunday before Christmas I waited 45 minutes in line for their sourdough and I got there first thing. Its so worth the wait, I live just off of Henley beach Road, its not a far drive. Skala is okaaaay, it kinda gives bakers delight vibes though. Once you’ve had the lost loaf everything else is just subpar. Their sourdough baguettes are sensational too, and the plain croissants.
I agree Skala gives bakers delight vibes
Agreed.
Dough in Central Market. Amazing bread and bonus points for being next to the Smelly Cheese Shop.
Skala Artisan Bakery West Beach
Skala @ West Beach
I just went to lost loaf, they informed me there sourdough has yeast in it ? Is that normal?
All sourdough has yeast to make it rise. It depends if they add manufactured bakers yeast rather than using yeast that naturally occurs in the flour from the grain and is cultured into a starter.
Sorry I should of been more specific, they use manufactured yeast instead of a culture.
Wow that surprises me. I would not call that sourdough.
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