You know you're in for a good pasty when you take your first bite and half of the pastry floats…read moredown onto your plate. Flakey, crunchy and perfectly pepperily seasoned - my veggie pepper pasty was scrumptious on a cold Port Adelaide morning. It means they've used butter in their pastry and you're onto a hidden gem. This newly renovated and owned bakery is also very well laid out so you can sit and eat at their inside bench top or outside to avoid leaving crumbs everywhere. A modern and fresh interior with cool industrial lighting has been enough to take this place from corner shop to destination bakery. We couldn't help but order a Veneziano coffee, which was strong and really beautifully flavoured (I wish I knew what blend they were using as it was so different). And with ingredients like KI Honey, the hipster in me couldn't avoid ordering a honey and pistachio baked cheesecake. It was dense, creamy and a great sweetness mixed with the slightly sour cheesecake. Lovely service and still unknown to the general public, I'd get down here one seedy Saturday morning too and fill up on baked goods!

This is the newest little gem to hit my near hood and it's a little gem! A true little patisserie…read morethat uses butter in their croissants... The only way a true French one should be made! They have hazelnut, almond and pistachio which all sell for $4.50. Or you can grab yourself a plain one for $3. They also have a great range of little cakes and tarts in lucid your modem flavours and a few old schools ones! You can grab a pasty, sausage roll, meat pie and few other additions I can't recall sorry! But they all look yummy! Grab a coffee and your set for drive down to the beach!

I have to say that t his review is based on the sale of one item only…read more So, having said that, I am sorry to say that this bakery sold me the worst pasty I have ever struggled to half eat. The pasty looked okay in the warmer - perhaps a little puffy, even. Knowing that some bakeries use very puffy pastry, I went ahead with my purchase. Warning bells clanged as I took the pasty in its bag from the cheerful assistant. It seemed to weigh almost nothing. Somewhat bemused, I slid the pasty out of the bag and bit into a corner. CRUNCH! The puffiness was in fact brittleness. This pastry was to puff pastry what Salada crackers are to croissants. Worse, 5cm in, there was still no filling. Time for a dissection. With my mouth dry from the fossilised pastry, I peered at the contents of the pasty. The small dob of filling seemed composed of potato, carrot and a few bits of marrow. There were also a few tiny grey fragments that must have been meat. I was unable to eat the whole thing - quite an admission from someone whom a pasty has rarely beaten. This particular pasty belonged in a museum of bad baking. No matter how good the custard tarts or vanilla slice might be at JAS Bake House, I must call it as I tasted it. To JAS Bake House I say, take the necessary steps. The pasty eating fraternity are not mugs.

This is a great place to go for bargain bakery items at good prices…read more It's a tiny little shop, but when you walk in you see a table full of great value for money buys. Here you can buy some pastry and cake goodies in multipacks. Nice and carbolicious for those times you feel like indulging. I also like to stop here for lunch every now and again. The service isn't too hot depending on who is serving you, but you only deal with them for a short time. I like to have a chicken pie for lunch and if I'm feeling a little carefree I'll have a custard tart as well. These guys know how to make a good custard tart!! If you want to stock up, buying in bulk is cheaper than any other bakery I've been to, so it's worth a trip.