Glenelg’s Orange Spot Bakery wins titles for Australia’s best sausage roll and pasty

The votes are in and Australia’s best sausage roll and pasty can be found in Adelaide’s western suburbs.

Australia’s best sausage roll and pastie can be found at Glenelg’s Orange Spot Bakery, where they say the recipe for success is knowledge, passion and consistency.

Bakery operations manager Marc Cossens attributes the recent awards at The Great Aussie Pie Comp to bakery owner Nick Davey, who he describes as a “kid in a candy store”.

“He’s been baking since he was 15 – he just loves it,” Mr Cossens says.

Orange Spot Bakery owner Nick Davey and their awards.

Award winning pasties.

“He always strives for the best and is always tweaking recipes.

“He could have retired, but this is what he loves.”

With more than 1500 pies entered across five titles and 13 gourmet subcategories, the bakery won best sausage roll for its beef and pork product, and best pasty.

Judges consider everything from shape, size, colour, meat quality and flavour to texture, pastry, creativity and uniformity.

Orange Spot Bakery is consistently named among the nation’s best and Mr Cossens says they have been refining the pastie recipe, so the win is recognition of their work.

“We’re always tweaking and changing things and with Nick being in the industry for 55 years, he knows exactly what he’s after,” he says.

“We’re selling 500 pasties a day at the moment, sausages rolls are getting up there too, we’re pushing 300 (a day).”

The other South Australian winner is The Little Red Grape, at Sevenhill, who won best seafood pie for its prawn satay creation.

It was back-to-back gongs for owners Steve and Jackie Watson, who have been behind the family-run bakery since 2017.

“We were very excited, it’s the biggest competition going around and there’s over 500 bakeries Australia-wide that compete,” Mr Watson says.

“We saw there was a transition to spicy pies getting over the line, so along with our standard pies and pasties, we made a few satay ones and the prawn pie came out number one.”

Mr Watson says all their pies are handmade “with love” and customers are making the trip from Adelaide just to buy their products.

“Jackie is a chef and really good at putting together what goes with what and our bakers look at the pastry side, so that’s probably a strength of ours that allows us to do well,” he says.

“We also use all local produce that’s something we thrive heavily on – supporting local.”