Picture this: flaky, buttery croissants oozing with vanilla custard, or a fluffy focaccia slab smothered in melted cheese. That’s just a taste of the daily lineup at Shadow Baking – Australia’s latest viral bakery, which will soon expand across Australia with the opening of its first Adelaide store. This will mark the third bakery for three of the country’s most accomplished pastry chefs – Tom Mitchell, Florian Fritsch and Remi Talbo – better known as the masterminds behind Gelato Messina.
Shadow Baking started out as a side hustle for the legendary trio, who began selling their expertly made pastries at Sydney’s monthly Cannery Markets. After opening their first bricks-and-mortar bakery in Darlinghurst in late 2024, followed by a second location at Gelato Messina’s HQ in Marrickville, the team is now bringing their viral venture to Adelaide. Fun fact: Adelaide is actually the hometown of Messina founder Nick Palumbo and his brother Danny, who opened their first Adelaide gelateria in January 2024.
Shadow Baking’s first South Australian outpost is set to open on Colley Terrace in Glenelg on April 12 at 8am – and if Sydney’s launch is anything to go by, expect lines down the street. Along with bestsellers – think their famous custard tart danish, coconut and pandan brioche, and savoury focaccias – pastry fans will be among the first to get their hands on Shadow Baking’s exclusive Easter treats. We’re talking both fruit and chocolate hot cross bun scrolls, a spiced custard brownie cookie and a pain suisse with Whittaker’s coconut chocolate. For the ultimate duo, customers can pair their croissant with a cuppa from Five Senses Coffee.
The news just keeps getting better, with Shadow Baking also revealing plans to open a second bakery next to their North Adelaide store later this year. Happy days!
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