If you were wondering where iN South Australia to go for just the right croissant, look no further than the Uraidla Bakery in the beautiful Adelaide Hills.
Known for their viral scroll drop, the bakery has recently won first place in the The Laucke Flour Mills Prize: Royal Adelaide Show’s Best Croissant in the Professional Baking competition
Head baker Haydn said the win was a great feeling for the whole team, particularly after previously finishing runner-up.
“I’m very proud of the whole team for putting in the care and attention required to produce something we all love,” Haydn said.
The team has been refining its croissants since 2018, making the win a particularly sweet moment for the bakery and pastry chef Lauren Spangler, who made the croissants entered into this year’s Show.
“The croissants for the Show are no different from the ones available every day at Uraidla and our wholesale locations,” Haydn said.
“However, an extra bit of love and care went into those we entered.”
Each batch takes three days from start to finish. The dough is made on day one, before the croissants are laminated on day two, creating alternating folds of dough and butter. On day three, they are proved and baked.
“This process is essential for consistency, flavour and visual appeal.”
Over the years, the team has continued to refine both the recipe and technique, and says the croissant has now reached a “sweet spot”.
One of the biggest changes has been switching to Pepe Saya cultured butter sheets, with the Australian-made butter bringing an extra depth of flavour to each batch.
The croissant wasn’t Uraidla Bakery’s only success at this year’s Royal Adelaide Show. The bakery also picked up gold ribbons for its white sourdough, ciabatta, Danish pastry and decorated tart, while its light rye sourdough, baguette and decorated éclairs each received silver.
And there’s no need to wait for a special batch to try the winning croissant. The award-winning pastry is the very same one customers can buy every day from Uraidla Bakery and its wholesale stockists.
“Including our wholesale locations, we sell about 700 to 1,000 on average per week.”
In the Hills, the croissants are also available at Little Birdy, Verte, Stirling Patisserie and Red Cacao, while city stockists include Nettle and Knead, Hark Coffee and Market Bread Bar.
You’ll find us lining up for golden, soft and award-winning croissants in the Adelaide Hills.
Uraidla Bakery
When: 7-4 everyday
Where: 1196 B26, Uraidla
For more, click here.
