With the success of Shadow Baking in Marrickville and Darlinghurst in NSW, Gelato Messina has decided to expand with their first Adelaide store to open in April.

Shadow Baking, founded by pastry chef Tom Mitchell, Florian Fritsch, and former Messina head chef Remi Talbot, debuted in Sydney in October 2023 after a string of successful pop-up events.

Known for its highly technical French pastries infused with Australian flavours, Shadow Baking has quickly gained a reputation for its inventive offerings, such as the Vegemite avocado scroll and custard tart.

Adelaide’s first Shadow Baking outpost will open in Glenelg in a spacious, 65 to 70 square metre location that promises an interactive experience. Remi notes that the design allows for an open kitchen where pastries can be finished in front of customers.

“It’s just 20 seconds from The Esplanade, so customers can have it here or walk a minute or two and eat it facing the beach,” Remi told Broadsheet.

Later in the year, a second Shadow Baking location will open in North Adelaide, nestled alongside a Messina gelateria. Remi shared that the two spaces will have an integrated design, with a glass window allowing for seamless interaction between the bakery and gelato operations.

With these new ventures, Shadow Baking offers a selection of signature baked goods, from coconut and pandan brioche to seasonal specials like hot cross scrolls and Whittaker’s choc coconut pain suisse.