In the rolling heart of the Barossa, where the vines stretch long and the days begin with birdsong and mist, a delicious new destination has quietly taken its place among the region’s best-kept secrets.
From the moment the buttery scent of freshly baked pastries escapes the doorway and mingles with the wine-soaked breeze, it’s clear that the Patisserie & Farm Shop by Cheryse Zagler isn’t just another weekend stop, it’s something truly special.
Cheryse, already well known for her show-stopping cake designs, has opened the doors to a new chapter on the grounds of Kaesler Wines.
This time, she’s trading fondant and tiers for flaky croissants, golden fruit Danishes and the kind of lemon meringue tart that makes people drive all the way from Melbourne.
“The lemon cream is a buttery, silky smooth centre infused with fresh lemon balm and lemon verbena we grow in the garden here on the grounds,” she says.
“Soft like cloudy meringue toasted on top, enclosed in a buttery handmade shortcrust pastry.”
It’s a sensory moment that is quickly becoming the darling of her weekly lineup.
“My partner Daniel and I lease the property from Kaesler Wines, it’s not a collaboration,” Cheryse says.
“The Patisserie and Farm Shop has been a dream of mine for a very long time. Finding the right location for us has been one we have been searching for a couple of years now. We have had some amazing offers but this one just felt right. “
A qualified pastry chef with a love for plated desserts and savoury balance, Cheryse says this venture was always about creating something for her children.
“Having my daughter Sadie be a part of building this from such a young age is a dream come true,” she shares.
“Being able to show them how to create and cook from scratch, how to grow your own food… that’s the most important thing in my eyes.”
The result is a space where everything is thoughtful, seasonal and unapologetically delicious. Almond croissants, croque monsieur in buttery layers, and soon, a next-level chocolate croissant involving toasted meringue, dark chocolate crème pâtissière and rich cocoa.
When asked about wine pairings, Cheryse lights up, “I have a lovely beef and shiraz pie on the menu which I’ve used Kaesler’s Stonehorse Shiraz,” she says.
“It’s rich and meaty with fresh local vegetables, tomato relish and pear and rocket salad—the perfect lunch between the vineyards.”
Local produce is at the core of everything, from the flour and eggs to the garden of herbs she tends with Sadie behind the kitchen. It’s here that Cheryse finds inspiration, often creating her menus based on what Barossa farmers have available each week.
Her Paris-Brest, filled with vanilla crème pâtissière and coffee chantilly made with Charlie Black cold drip, is another example of her refined-yet-rustic approach to pastry.
“When I close my eyes and think about a patisserie, it’s filled with the lightest choux pastry creations filled with silky, delicious fillings.”
One thing is certain. This is more than a patisserie. It’s a destination, a memory, and for those lucky enough to catch it on a misty Barossa morning, a mouth-watering taste of something truly beautiful.
Patisserie & Farm Shop by Cheryse Zagler
Where: 3174 Barossa Valley Way, Nuriootpa
When: Thursday to Saturday 8.30am-2.30pm/3pm
For more information, click here.
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