⭐️⭐️⭐️⭐️⭐️ Wow, what a hidden little gem! 💎 Absolutely amazing — everything here is perfection! From the fresh bread, doughnuts, cakes, quiches, pies, and pasties — all baked fresh every single day. The quality and flavour are outstanding. Customer service is absolutely amazing; the staff are so friendly and welcoming. I can’t wait to come back again soon! Highly recommend Perryman’s Artisan Bakery — and congratulations on being in business for over 100 years! What an incredible achievement. 👏

The food is amazing and the service makes everything the best experience. I purchased a 'Too good to go' bag on the app, so am lucky to have experienced this place. I purchased a coffee and ham and cheese danish and was pleasantly surprised that the cost was not exorbitant! I was even more surprised by the quality of the coffee and food. I'd honestly pay more for what I received. The 'Too good to go' bag was also amazing. I couldn't get over how varied and tasty the food was. One of my favourites was what I am assuming is the Streusel Log. I. LOVED. IT. I ate almost half of it right off the bat. I would highly recommend tasting their delicious goods and being served by some of the nicest people!

Perryman’s Artisan Bakery 54 Tynte Street, North Adelaide A few friends at work recommended the bee sting bun from Perryman’s Bakery as a fantastic example of a South Australian bee sting bun. This morning, I wanted to go custard hunting and decided to pay a visit. The display showcased so many of my favourite pastries that I couldn't resist buying an apple turnover and a vanilla slice as well. The apple turnover ($5.70) is one of the best I’ve eaten. On picking it up, it was heavy with apple filling. The pastry was light and crispy. The cream was delicious; it wasn’t overly sweet, yet it was light and had substance. I’d rate the apple turnover I tried at 10/10. The bee sting bun ($5.70) is the best I’ve eaten (certainly better than the ones I’ve eaten in Victoria). The filling was luscious on my tongue and lips. The bread had dried fruit for an extra treat. The almond flakes were crisp and not bitter, unlike some that can be. I was grateful that when I entered the shop, there were none on display, and when I asked, a fresh bee sting bun was made for me. I’d rate the bee sting bun I tried at 10/10. The vanilla slice ($5.80) was good. The vanilla custard was firm but not a stiff gelatinous block of snot like many I’ve eaten in Victoria. The icing was sweet but not sickly. The pastry was on the soft side. I’d rate the vanilla slice I tried at 7.5/10. As I was looking around, I could see the bread looked fantastic, and I may come back another day to try the sourdough bread. The service was friendly and helpful, and if Australia were a tipping economy, I’d leave money for the person who served me.

We arrived in Adelaide and proceeded directly to Perryman’s bakery, located at 54 Tynte Street. The bakery, constructed in the early 1850s, underwent alterations in 1868 to achieve its current appearance. Remarkably, it has been in operation for almost 160 years. Their baked goods are crafted using traditional German family recipes, incorporating premium, locally sourced ingredients, including free-range eggs, flour, vegetables, dairy products, and meats. We sampled their bee sting bun, apple turnover, and steak and mushroom pie, which were exceptionally delicious.

Fabulous old school bakery cum cafe servicing local community. At 11:30 am this tiny shop was heaving with customers but plenty of service at hand. The mushroom and pepper pies were delicious... free sauce on top is a bonus. The shaded seating abutting calm residential setting off O'Connell Street makes lunch a relaxing fare.