It’s a truth universally acknowledged that residents of inner-city Adelaide in possession of disposable income can and will spend it at Frewville and Pasadena Foodlands.

This duo of supermarkets under the Adelaide’s Finest brand have become local legends for their next-level offerings – from their dedicated seafood, cheese and salumi bars – where you can graze in-store over a glass of paired South Australian wine – to their early adoption of store-wide ‘quiet hours’ for sensory-challenged shoppers.

Now it’s the in-house bakeries’ time to make the home crowd proud, taking out a swag of prizes at the Baking Association of Australia’s National Artisan Baking Competition, held this year on the Gold Coast.

As well as taking out best-in-show for their sourdough, the bakery and patisserie teams presented Australia’s best croissant, Danish and baguette at the national awards, which feature the winning bakers from state rounds of judging.

Credit: Jack Fenby

The supermarkets’ team of qualified pastry chefs and bakers stock the house Breadbars daily with stone-baked bread, pastries, cakes, pizzas, doughnuts, waffles and more.

The winning sourdough was made with the team’s usual recipe, featuring all-organic flour, and the winning croissant featured a 27-layer laminated dough made with French butter from Normandy, started three days out from baking.

Head baker Peter Soteriou (previously of the acclaimed Uraidla Bakery in the Adelaide Hills), head pastry chef Tharindu Ranatunga (who trained in five-star hotels in Dubai) and head of production Robert Trimboli travelled up to Queensland with the precious cargo.

The third-generation managing director of Adelaide’s Finest, Spero Chapley, credits his father with putting the first in-supermarket bakery to work in the 1980s.

Credit: Jack Fenby

It’s not the first time Adelaide’s Finest’s bakeries have risen to the occasion, having been back-to-back winners at the Royal Adelaide Show and dominating at the SA Baking Awards, but the National Artisan win proves they’re not loafing about on the Australia-wide stage either.

By the end of the competition, Adelaide’s Finest took out a total of 10 trophies, with the full list below:

• Champion Product of Show: Multigrain Sourdough
• Champion Sourdough Loaf: Multigrain Sourdough
• Champion Viennoiserie: Croissant
• 1st Place Sourdough (Multigrain)
• 1st Place Open Specialty Viennoiserie (Danish)
• 1st Place Croissant
• 1st Place Baguette
• 1st Place Ciabatta Loaf (min. 200g)
• 2nd Place Traditional Rye Sourdough (min. 680g)
• 2nd Place Traditional White Sourdough (min 600g)

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