Images credit: Ali Nasseri (insta: ali_nasseri)
Prove Patisserie has been supplying Adelaide’s best cafes and restaurants with artisanal goods since 2020, and now it’s opened its very own shopfront on Magill Road.
The new space marries its love of bread and pastry, housing a new state-of-the-art 4-deck oven that allows Prove to fulfil its mission of bringing the sourdough revolution to the city.
The journey towards establishing the retail shopfront began with a relocation in January, which provided Prove with the opportunity to expand its operations. Previously sharing a space with SOIBOII, the bakery seized the chance to enhance its offerings by incorporating bread alongside its already renowned pastries.
“There’s a sourdough revolution happening in the Eastern states…we want to educate the consumer and show them how real bread is made,” director Anna Rogers says.
“When everything you [out out] is of high quality, people actually get really excited about bread and pastries.”
Since opening its doors, Prove Patisserie has experienced overwhelming popularity and support from locals. The establishment’s modest A-frame sign has not hindered its success, as the intoxicating smell of Prove’s creations prove to be an irresistible invitation to explore the bakery.
“We knew we weren’t going to be able to hide behind closed doors…people follow their noses. This new location allows us to have a shop front, as well as have our space to bake our bread and pastries,” Anna says.
“We love being a part of the neighbourhood, whether that be our immediate customers or local businesses. From the upholster across the road, to Arz Charcoal Chicken next to us, to the local hairdresser and the homewares shops, we have a lot of regulars already. it’s a really inclusive patch and and we want to welcome people into this neck of the woods.”
What sets Prove Patisserie apart is its commitment to transparency and craftsmanship. While many bakeries keep their processes hidden, Prove aims to demystify the art of bread making and pastry creation.
The shop looks like the behind-the-scenes fit-out of a bakery, giving people an exclusive look into the love and hard work that goes into artisanal baking.
“We don’t feel like anyone else is doing it like this, and we wanted to bring that to Adelaide…we want to show people that [for it to be a top quality bread or pastry] a lot of TLC has to happen along the way,” Anna says.
Prove’s dedication to the time-honoured techniques of sourdough production is evident in its 48-hour process, ensuring that every loaf is crafted with care and precision.
Prove’s sourdough is 100% sourdough from local SA wholewheat flour and bread flour. Naturally leavened with a wholewheat levain (a fermented flour and water mixture that contains wild yeast and good bacteria) and made over a 48 hour process.
Its baguettes are made from local SA bread flour and fermented with a wholewheat poolish over a 36 hour process and its ciabattas are made from local SA bread flour and fermented with a biga.
“We recently added our fruit loaf to the menu which has been very popular. It has currants, sultanas, raisins, figs, apricots which are all soaked in water and vanilla. It’s really voluminous and moist; it’s quite dense but so delicious,” Anna says.
Ingredients include Rohde’s free-range eggs, Fleurieu milk and flour from Laucke, Flinders Ranges Premium Grain and Small World Bakery. Everything’s local except for the French-imported butter.
“Everything we use is of high quality. I grew up in the Barossa, so I love to use the same analogy as wine: we all know know you can’t make amazing wine from [rubbish] grapes and that theory is the same with bread [and its ingredients],” Anna says.
With such a dedication to the craft, it’s no surprise the name of the business, “Prove”, is a testament to the industries term for ‘allowing dough to rise after it has been shaped and before it is baked.’
“We’ve got a really dedicated and high skilled team who are at the top of their game and are really passionate crafts people. We feel very lucky,” Anna says.
As Prove Patisserie expands its presence with the new shopfront open on Fridays and Saturdays, they remain committed to their wholesale operations.
Supplying bread and pastries to 50 to 60 locations across Adelaide, primarily in the CBD and city fringe, logistics play a crucial role in their business. The bakery’s dedication to sourcing high-quality ingredients from local suppliers further underscores their commitment to delivering exceptional products to their customers.
Prove Patisserie plans to continue paving the way for good quality bread in Adelaide – which sells out every weekend (so get in quick).
Prove Patisserie
Where: 157/159 Magill Rd, Stepney SA 5069
When: Retail Open Hours – Friday & Saturday 8am-12pm(or sold out)
Online Pre-Orders – Tuesday – Thursday • Pick up 8am-2pm
More info: Click here
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