The Barossa Patissier
Stuart is a trained pastry chef, completing his apprenticeship in Sydney back in 1984. He has been making the best pastries for over 30 years, and shares his skills with the students of Nuriootpa High School.
Stuart is influenced by North American, European and Australian cuisines, complemented by the ingredients he gets from stallholders at the market. His products take a minimum of 3 days to create, which is why his croissants are so flaky and his raisin scrolls are a market favourite.