In South Australia, bakeries are more than just a food stop. When someone asks where to stop in Adelaide, Anthony, General Manager of St Peters Bakehouse, says there’s only one answer.
“Bakeries are a community tradition here. At St Peters, we’ve built our brand around premium quality, great value for money, and quick service, while also delivering exceptional results,” he says.
“We have served generations of customers, from hardworking tradespeople to retirees who come in to enjoy a bite to eat and a coffee. Over the years we like to think we’ve become a local favourite where everyone feels at home.”
Currently, St Peters operates four locations around Adelaide in St Peters, Ridgehaven, Elizabeth, and Thebarton. According to Anthony, providing high-quality coffee is just as important as its hand-crafted baked goods.
“Our all-time favourites are our chunky beef pie and award-winning vanilla slice, along with our famous carrot cake from our bar cake range. They are all truly amazing,” says Anthony.
The coffee to accompany these sweet treats is Piazza D’Oro’s Mezzo blend, which is prepared on La Marzocco machines.
“We are as passionate about our coffee as we are our baked goods, which is why we partnered with Piazza D’Oro. We use the finest beans to craft a coffee that’s rich in flavour, with delightful hints of caramel and smooth, subtle tones,” he says.
“We’ve been using La Marzocco coffee machines for a few years now. They’re perfect for our busy pace and serve amazing espresso without compromising on quality. As someone who loves coffee,
I absolutely love what we offer at St Peters.”
When the winter weather lashes Adelaide, Anthony says there’s no better place to settle in for a belly-warming meal and coffee than any of St Peters’ locations.
“With our warm, inviting fireplace, it’s common to see people enjoying a coffee or a bite to eat while relaxing in our welcoming and friendly setting,” he says.
St Peters Bakehouse
66 Seventh Avenue, St Peters,
South Australia, 2044
Open Monday to Friday 6.30am to 5.30pm
Saturday and Sunday 6.30am to 4.30pm
This article appears in the August 2025 edition of BeanScene. Subscribe HERE.
