Tasmania is the bread basket of Australia. The cool climate is ideal for growing produce and raising animals, and if you see something with a “from Tasmania” sticker, you know it’s high quality. The cornucopia of fruits, veggies, and dairy isn’t lost on Tasmanians. Chefs and bakers use seasonal items to whip up innovative culinary creations that foodies won’t soon forget.
(Check out a cool breakdown of various fruits and vegetables that are grown on the island HERE!)
Quality isn’t cheap. Dining at Tasmania’s best restaurants comes with a high price tag. Which is why we passed up the cool tasting menus in favor of bakeries. $8 for a pastry might not be frugal, but it causes far less damage on the wallet than two $50 entrees.
We tried various bakeries across the state, (many are featured on our Hikes and Bites series you can see if you type hikes and bites into the search bar). But there are 3 we went back to more than once because they are so incredible and offer pastries and breads for a good value.
Here are 3 reasonably priced Tasmania bakeries you simply can’t miss!
1. Pigeon Whole Bakers
Pigeon Whole Bakers has been serving up fresh bread, pastries, and sandwiches since 2011. It is one of the most beloved bakeries in downtown Hobart, and you’ll see locals and tourists alike enjoying the top-tier baked goods while sipping on a coffee. They serve up a variety of breads as well as both classic and innovative pastries ranging from fianciers to croissants.
On our visit, we got a sandwich and almond croissant. The almond croissant had perfect lamination and was unbelievably buttery and flakey. There was a healthy amount of marzipan filling that was sweet with a just-thick-enough consistency. The sandwich featured a crusty baguette filled with salami, cheese, and artichoke all tied together with a sensible drizzle of olive oil. I loved the combination of the sharp cheese and salty artichoke with the slightly spicy meat. Simple, yet delicious.
We went back for a loaf of sourdough, which was so good that we even picked up another loaf from our local Hill Street grocer.
2. Little Missy Patisserie
Little Missy Patisserie is a French-inspired bakery with a pastry case that’ll spark 10 minutes of debate as you decide what to get. The selection of sweet and savory pastries is exquisite, and each item features seasonal Tasmanian ingredients. We settled on the jalapeño cheddar scone and pumpkin korma pie for visit number one.
The scone is what someone in America would consider a biscuit. It was buttery, light, and fluffy with an almost melt-in-your-mouth texture, and it had the perfect balance of cheddar to jalapeño. Jalapeño tends to be overpowering, but the bakers at Little Missy Patisserie have managed to get the ratios just right so that it adds a delightful low heat that doesn’t blow our your palate. This is hands-down the best savory scone I’ve ever had, and we ended up getting it two more times.
The pumpkin korma pie is the type of dish that makes me baffled as to why savory pastries aren’t more popular back home in the United States. The filling had a stunningly subtle heat with a delightful pop of sweet from the pumpkin that hit you on the back-end. A house-made tzatziki added a nice tang, and the flakey, buttery pastry tied it all together.
On another visit, we sprung for a lentil pie and almond croissant. The pie had a beautifully flakey pastry and hearty, warm, spiced (not spicy) lentil filling. The almond croissant was so darn good with perfect pastry and filling that all we could do is say “this is so good” the entire time. Little Missy Patisserie is my favorite of these three Tasmania bakeries, and I’d go back again and again and again if I could.
3. Summer Kitchen
Summer Kitchen is a quintessential Tasmania bakery that whips up some of the best sourdoughs in the state. The secret? Organic Australian ingredients, a wood-fire oven, and a sourdough starter that has been going since the 70s. You can snag various Summer Kitchen loaves from upscale grocery stores in the greater Hobart area. But it’s well worth the 30 minute drive to go to their physical bakery in the Huon Valley.
The bakery itself is rustic and charming with an impressive selection of pies, breads, desserts, and pastries. We opted for a cardamon scroll, almond croissant, and custard tart.
The cardamon scroll had a thick, sturdy texture with impressive lamination. I loved the bold cardamon flavor that had a spicy warmth and ever so soft citrus flavor.
The almond croissant also had a thick, sturdy texture and was generously sprinkled with chunks of roasted almond. Most top-rated almond croissants I’ve had over the years have a soft, buttery flake-factor. This one had a hefty crunch and more robust structure, which I loved. I also enjoyed the added layer of flavor the roasted almonds contributed, and the fillng was thick and decadent without being overly sweet.
Finally, the custard tart. It was creamy, light, and sweet with subtle notes of vanilla and nutmeg. The pastry was a bit too thick and hard for my liking. But hey, that’s my personal taste and you can’t win them all!
These 3 Tasmania bakeries should be a non-negotiable on your trip to the island.
Happy eating!
