The Flinders Street Project is a boutique bakery located on the eastern end of Flinders Street. The place offers a selection of freshly made pastries and sweets, but if you’re after something a bit more substantial, there is also a small breakfast and lunch menu. The bread is handmade on site and uses no preservatives.

The venue is quaint and cosy with a small number of seats both inside and out. The use of dark colours and timber is prominent throughout, however, the space feels less confined with the abundance of natural light that flows in from the south. The most distinguishing feature of this place are the wooden spoons that hang from the ceiling. Not only do they match the other timber furnishings, but they also improve the acoustics of the establishment.

For breakfast, I had the Breakfast Brioche Bun that was filled with bacon, egg and Kim’s tomato chutney. The meal arrived 12 minutes after ordering and was presented on a wooden chopping board. The egg was scrambled and had a light and fluffy texture. The bacon was lean, unsalted and cut up into thin slices. It was lightly fried although I would have preferred it to be crunchy. The tomato chutney had a subtle sweetness which gave the dish more depth. The brioche bun was lightly toasted on both sides. The bun was sweet and buttery which complemented the chutney well.

The staff were friendly and welcoming, and the service was fast and efficient. The atmosphere was relaxed and the pricing seems fairly reasonable with my Brioche Bun setting me back $8. The breakfast offerings range from $5-$9, while lunch is between $6-$14. I can understand a bit more effort was required in making my meal, but overall, I thought it was rather average. There’s only so much you can do I guess.

WHERE: 276 Flinders St, Adelaide