Strathmore bakery awarded top honour for vanilla slice out of 300 bakeries

A bakery in the city’s northwest has earned the title of Australia’s best vanilla slice from a blogger who’s spent five years critiquing them.

A traditional vanilla slice from Gusto Bakery in Strathmore, which was awarded the highest score in Australia by an Essendon vanilla slice reviewer. Picture: Andy Brownbill

Why do Australians love vanilla slice?

According to a baker who’s been perfecting the recipe for more than five years, we just “love custard”.

“That and lamingtons. They are the cliche products but people go nuts for them,” said Gusto bakery owner Simon Gray.

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Mr Gray’s Strathmore bakery sells the best vanilla slice in Australia, according to Essendon blogger Byron Bentley who has eaten and reviewed more than 300 of the Aussie favourites around the world for five years.

Gusto bakery received a 9.75 out of 10, the highest score awarded by Mr Bentley.

A vanilla slice with icing, traditional vanilla slice, and passionfruit slice from Gusto Bakery in Strathmore. Picture: Andy Brownbill

According to Mr Gray, the secret is in the pastry.

“We make it with love and we use butter in the pasty, not margarine,” he said.

The yellow custard sandwiched between fresh and flaky pastry topped with icing is Gusto’s “premium product”, with almost 200 pieces sold every day across three stores.

Mr Gray’s daughter Caitlyn Gray with the special edition passionfruit vanilla slice. Picture: Andy Brownbill

Mr Gray sells two types of vanilla slice; a traditional one with icing and a French slice with icing sugar on top.

“Every so often we ice it with passionfruit,” he said.

His method is simple. Bake the pastry, fill it with custard, let it set, ice, cut and serve.

Byron Bentley has been running 'The Snot Blog' for five years. Picture: Rob Leeson

It’s so popular, the bakery often receives orders from people wanting an entire slab.

“We developed the recipe over a four to five year period. It doesn’t get messed with now.”

And while the slice is a crowd favourite, Mr Gray insisted it was his staff that made sure it flew out the door.

“People come back because of how they’re treated.”

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