At Perryman’s Bakery we pride ourselves on quality and consistency. All of our products are handmade onsite daily, using premium ingredients that are locally sourced where possible. Here’s a little bit more about what we use and our suppliers:
All of the meat we use comes from the local butcher situated just across the road from us at Tynte Street Quality Meats. We use only premium cuts of grass-fed beef, and no other fills are added to our beef mince pies. The lamb used in our roast beetroot, fetta and lamb sausage rolls is dorper saltbush lamb, sourced locally from the Flinders Ranges. In our chicken pies and chicken sausage rolls we only use quality free range chicken.
We use only free range eggs from Solar Eggs which is a 3rd generation South Australian business that started in 1927. The eggs we purchase are sourced from farms in the Barossa and Adelaide Hills, and are used in all of our quiche, and cakes.
Tweedvale milk is used in all of our quiche, cakes and coffees. Tweedvale Milk is a family run business based in the Adelaide Hills, which has been operating since 1974. They source their milk from local dairy farmers and strive to deliver quality non-homogenised milk that tastes better and makes outstanding coffee!
In all of our pastries and breads we use flour sourced locally from Laucke Flour Mill in Strathalbyn, South Australia.
We’d love for you to visit us at the bakery or take a look at our online store to see how all of these ingredients come together!Order Online