The Latest

Chicken and Leek

chickenandleekAUGUST2014Fleurieu chicken, bacon, mushrooms and leek, in a creamy white wine and garlic sauce. We really hope that we are going to see the end of this wild weather, but in the meantime the team here at the bakery will keep bringing you the sort of comfort food that makes days like this bearable. See you soon!

Bangers and Mash

bangersandmashJULY2014Home made country style beef sausages, in a rich tomato and caramelised onion gravy, topped with a fluffy potato mash. Classic comfort food for the upcoming crisp July days. Family sized version available to order as well, all we need is an hour notice and you have yourself an easy and delicious dinner!

Hungarian Goulash

10258585_720296241342152_3693063714866597154_oHungarian Goulash in a Sour Dough Bread Bowl. Using the expertise (and grandparent’s recipe) of our Hungarian chief baker Nate Dogg, we bring you a traditional Hungarian Goulash to warm you up as we come to the end of the sunny Autumn days. Succulent chunks of slow cooked beef, with seasonal vegetables and a blend of classic European spices, served in one of our Brighton Jetty Bakery sour dough rolls. Add a generous dollop of sour cream, and you’ve got yourself a winter winner!



PULLED PORK PARCEL! 12 hour slow cooked marinated pork with a house made Vale India Pale Ale barbecue sauce, wrapped in our flaky golden pastry. Served with a tangy red cabbage slaw. Available from May 1st.

This recipe was inspired by the master of low and slow, Matt from Finesse Built, and the kitchen team from the T-Bar at Castle Mountain Ski Resort in Canada (following my recent visit, which was solely for R&D purposes of course…)

Thanks to all the staff here for helping test the many prototypes that have led to this result!

New On The Menu!
NY Baked Cheesecake


New York style Baked Cheesecake

The perfect afternoon treat with a cup of coffee as you sit and watch the world go by. Get your slice of the action now!

Pie of the Month

Moroccan Lamb, again! Due to overwhelming positive feedback, the Moroccan Lamb is carry over champion Pie of the Month for April. Who knows, it may even get a permanent spot on the menu!

Gluten Free Hot Cross Buns

photo (41)Gluten doesn’t agree with you, but Hot Cross Buns still tickle your fancy? Well don’t despair, because here at the Brighton Jetty Bakery we have created a GF Easter option. Our Gluten Free Hot Cross ‘Buns’ are made with almond meal, and all the same fruit and spices you’ll find in our standard buns, with a GF white chocolate cross on top. Come give one a try!

Pie of the Month

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Moroccan Lamb. We start with tender lamb from our faithful local butcher Brighton City Meats, marinated overnight in our blend of coriander, fresh lemon, cumin and turmeric. Then we add tomato, chickpeas, baby spinach and red onion, slow cook and encase in our golden Brighton Jetty Bakery pastry. Served with our house made cucumber and mint yoghurt sauce. Of all the pie joints, in all the towns, in all the world…

Pie of the Month


Chicken Parmy. Perhaps the ultimate pub meal, packaged in pie form. Fleurieu chicken in a traditional Napolitana sauce, topped with plenty of ham and cheese. We’ve even sprinkled the lid with breadcrumbs to help blur the line between pie and reality. Superb!!

Pie of the Month


Baja Style Fish Taco Pie. Fish fillet marinated in fresh lemon juice and coriander, our house made kidney bean, jalapeno, red onion and tomato salsa, traditional spices, finished with a mild chilli, garlic and lemon yoghurt sauce. A refreshing summer treat! ¡NO MANCHES!