Baked & Sweet Treats

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. 

ATTENDANCE: Weekly

0412 252 188

The Barossa Patissier - Barossa Farmers Market stallholders
The Barossa Patissier - Barossa Farmers Market stallholders
The Barossa Patissier - Barossa Farmers Market stallholders

Meet The Barossa Patissier

Who: Stuart Jones and his sales assistant, Maisey

Where are you based? Tanunda

A little history: I qualified as a pastry chef back in 1984 and spent many years working and teaching bread making and patisserie skills. I eventually set up my own patisserie business in 2015. I am passionate about producing amazing products and use only premium ingredients such as Pepe Saya butter, Jersey Fresh milk and almonds from the Riverland, as this helps me to create the perfect Viennoiserie, improving the colour, texture and taste of everything I make. 

What products do you sell? Sweet and savoury pastries

What are your most popular products? Croissant, Pain au Chocolat, Almond Croissant, Pain au Raisin and a range of savoury pastries – sausage rolls, spinach pastries and ham and cheese croissant. 

How did you come to be a producer? I completed an apprenticeship in Pasty Cooking in 1984 and an Advanced Certificate Patisserie in 1997

Who encouraged and supported you to take the leap to start your business? I did.

Who encouraged you to become a stallholder?  Again, that was me.

Who/what inspires you? I’ve always enjoyed Patisserie.

Do you have a favourite recipe that you could share with us?  Sadly not yet, but watch this space. 

Could you share something interesting about your business and produce?  Yes, I use only traditional methods and local provenance is important when selecting my ingredients. All my butter is Pepe Saya, which is a premium Australian Cultured Butter.

What advice do you share with your customers about your produce?  I am happy to answer any questions about how I make and produce my products, the provenance and what ingredients I use.

Become a Member

Or renew your membership
Become a MemberRenew Membership