Calling all sandwich fiends! Bottega Bandito, the beloved cult classic delicatessen from Prospect, is opening a second location in the heart of the city this Friday.
Since its establishment in 2021, Bottega Bandito has been renowned for its freshly made sandwiches, crafted on its iconic house-made sourdough focaccia, alongside a delectable array of pastries and more. Their commitment to quality has cemented Bottega’s position as a leader among Adelaide’s sandwich enthusiasts.
Everything you love about their Prospect store, Bottega Bandito’s new location in James Place will bring exactly that, catering to patrons with both takeaway and dine-in options, ensuring that customers can enjoy their favourite treats at their convenience. With the introduction of a micro-bakery, the venue will continue its tradition of daily production of freshly baked goods across both sites.
With a strong focus on sandos, the destination is set to be a hit with the CBD workers, with convenient laneway service windows providing easy access for patrons. Bottega Bandito is tucked into the ground floor of King’s Lane at 60 King William, Adelaide’s largest future-focused precinct. It faces into James Place (across from Mr Viet and Bell & Brunt), and offers a warm shopfront to lure diners inside.
With the fit-out boasting rust tones, terrazzo floors, a wood-clad counter, and old-school frosted glass, behind which the bakery will be in full swing, its vintage styling offers a cosy retreat from the hustle and bustle of Rundle Mall.
“Our original location has been a huge hit, there’s always a high demand for our freshly made sandwiches and pastries,” Oliver Brown, Managing Director of The Big Easy Group said. “Our vision for the CBD location is to replicate the charm and quality of our Prospect venue, with the added excitement of the micro-bakery. We found the baking process to be so mesmerising that we felt it needed to be put on display within the venue.”
In the early days of Bottega Bandito, Head Pastry Chef John Laguna faced challenges as he meticulously crafted breads and pastries, initially selling only a handful. However, the exceptional quality of the bread soon garnered attention, propelling the delicatessen to fame. As demand soared, the team outgrew their modest kitchen in Prospect and sought a bakery.
Now renowned for his expertise in hand-making exquisite pastries and breads, John emphasised the importance of quality ingredients.
“We use only the best ingredients, with each step of our rigorous process meticulously controlled for optimum results,” he said.
Central to Bottega Bandito’s signature flavour is Executive Chef Shane Wilson’s sourdough starter culture, nurtured over a decade and essential for the fermentation process that imbues their creations with distinctive flavour.
“The fermentation process, initiated by Wilson’s starter culture, gives everything we make a signature Bottega flavour that cannot be replicated,” John said,
Bottega Bandito opens this Friday in James Place.
For more details, click here.
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