Adelaide’s newest micro bakery hasn’t got a traditional shopfront yet, but it’s already sold out for its first drop in a long series of monthly releases. Now, we’re already daydreaming about more of the buttery breads to come.
Medo Adelaide was created by two ‘salt bread queens,’ Michelle and Evelyn, who are bringing a soft, buttery, golden crunch to the SA baking scene. The bakery is being run from Evelyn’s licensed baking studio where she created a commercial space in her garage and already bakes specialised cakes for her other business.
Medo’s whole offering is based on Japanese salt bread, a buttery, golden roll known for its crispy shell, soft centre and signature “butter hole.” The duo roll each individual piece themselves, with the holy grail ingredient, butter.
“Salt bread is so buttery in the middle but crunchy on the outside, because we actually stick a stick of butter into the bread before we roll it,” Evelyn said.
“It’s a 20-gram block of butter through the middle, and then we roll it.
“When it bakes, it emulsifies while it bakes, giving it that golden, crusty outside and soft, fluffy middle and that’s why you get the hole.”
Each Medo drop is limited, the batches are capped at a certain number of orders and the flavours range from sweet to savoury, with lots of Southeast Asian influence, thanks to their backgrounds.
“I’m from Singapore, born and bred, and I moved to Australia about 10 years ago, Michelle is from Malaysia.
“We wanted to make sure that we incorporate a little bit of our life into (the flavours),” Evelyn said.
The classic flavours start with original, strawberry matcha and garlic butter which Evelyn describes as an even better version of the oven made garlic bread we typically order with a pizza or pasta dish.
“It’s fresh garlic that we emulsify in butter and let sit for about 48 hours, so the butter really soaks into the garlic, as well as fresh parsley,” Evelyn explained.
“Then we dip the whole bread into that. When you dip hot bread into that butter, it soaks up all the infusion.”
Talk about mouthwatering.
The other flavours are where the Asian influence comes into play, with pandan kaya and ube.
Pandan has a sweet, coconut-infused flavour and is one Evelyn describes as an underdog, while ube, a purple yam flavour, popular in Filipino desserts, was added simply because it is one they both love.
“But definitely (pandan) is something I would suggest a lot of people try, because it’s been the underdog,” she said.
“When you give it a go, it’s actually coated in desiccated coconut on the outside, and then the kaya and butter are infused in the middle.”
Although, one that we’re keen to see and try is the hot honey cream cheese salt bread, which they make by slicing through the bread, filling it with their chilli-infused cream cheese and finishing it off with a drizzle of hot honey.
If you’ve never tried the baked good, Evelyn suggests giving the original flavour a go before branching out to all their sweeter or more savoury options.
With plans for a shop front in the future the team are happy with running the show from behind the scenes, and with the first drop a sell out, the duo will be making around 600 breads over a week so it’s clearly started off with a bang.
“It’s just a buttery, perfect toast for a morning with a coffee, or a grab-and-go.”
Pre-orders will be announced on their socials and be made open two weeks before the pick up date, so stay tuned to get your bite.
Medo Adelaide
When: next drop in July
Where: Pickup in Mile End
For more info and updates, click here.
