More awards for Glenelg’s Orange Spot bakery as thousands of pasties are sold each weekend

AN Adelaide father and son can’t bake their award-winning pasties fast enough — selling thousands at their beachside bakery each weekend. But what makes their pasties so good?

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CONSISTENCY, quality and a little bit of love is what father and son bakers Nick and Jamie Davey attribute to a great Australian pasty.

The accolades for the family business, Glenelg bakery Orange Spot, keep rolling in as the pasties keep going out.

In the last two months, the bakery has taken out a swag of trophies at state and national bake-offs.

And it is selling thousands of its pasties each weekend.

But for now the secret pasty recipe keeping the beachside bakery on top is being kept well under wraps.

“We’ve found our niche and we stick to it,” Mr Davey, 60, says.

The bakery became a nationwide sensation in June when its pasty was named the best in the country for the sixth year in a row at the Australian Best Pasty competition.

“For the first three or four years you are passionate, but after that you’re just obsessed with excellence,” Mr Davey says.

“From Monday to Friday we probably sell about 400 to 500 pasties each day, and about 1000 on each day of the weekend.

“Put it this way — we use a tonne of veg a week and we’re just a small family bakery.”

And it’s not just the bakery’s pasties that are getting a following.

Orange Spot took out trophies at this month’s South Australian titles for best pasty, best doughnut and best gourmet pie — shiraz beef with caramelised onion and jus.

Mr Davey and son Jamie are now looking to the next competition to prove once again they are the top bakery in the country; the Adelaide Royal Show.

“We’ll be entering in every category,” Jamie, 33, says.

“We find that people will come in for the first time and then they will keep coming back.”

And while Mr Davey may think tomato sauce is a crime against baked goods, Jamie loves a bit of Beerenberg on his freshly-baked pasty.

“The old man and I argue tooth and nail but I love my sauce,” Jamie says.

“All of our ingredients where possible are locally sourced and so are our products, so a bit of Beerenberg tomato sauce goes a treat.”