Phillippa’s

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This is the second time I’ve popped into Phillipa’s. I live in the area but, being a bakery, it isn’t my first choice for a place to eat. I was only after a coffee — which my colleague and I jinxed describing as «ok but not amazing» — but I could easily have been swayed by the desserts and pastries on display had it not been 11am. On both occasions I’ve visited, staff were not overly friendly. Not to say they are rude, but they were very job-​oriented and rarely smiled. The barista who handed me my coffee was quite nice, making sure I understood that the cups were thin and doubled, and the coffee was hot. I wouldn’t return for the coffee or customer service, but I would come back for a snack.

Pretty good.
But with high price, comes, undoubtedly distinguished product.
I’ve only been in the few times for a loaf of bread, and some scroll
thingo’s. Both were quite good and tasty, and the corn bread is
divine and opulent when it is fried in butter. Superb. The store layout
is rather nice and appealing. It’s a bread shop, so good bread.
All in all a good range of products, and i should be going back at
some stage to try more.

I love the Frenchness of this bakery. It also supplies bread and other bakery goods to Thomas Dux and cafes on High Street. The products are great — delicious. Good coffee and friendly service, but a price tag to rival the Champs Elysee.
A few tables and chairs outside — usually full of rich Armadale folk.
Good preserves!

Sometime in 2009, I made my inaugural visit to Phillipa’s in Armadale and since then, it’s become one of my best loved places. Opened in 1994 apparently, this awesome little bakery is more than just that as it also stocks a select range of bread, cheese, eggs, biscuits and olives.
With a seasonal menu in play, there’s always something new to try and my current rave items include the Rustic pizza with Napoli with pancetta, fontina, roasted Spanish onions, baked button mushrooms with taleggio. I also love the egg and dukka with fresh spinach leaves on a seeded grain sourdough, which is lovely and wholesome and will leave you satisfied for hours.
But besides the excellent menu, clearly it is the large range of bread, pastries and cakes that have made it famous, with people coming from far and wide for their fill. My all time favourites include the Victoria sponge cake and the lemon tarts. In the bread department — must tries include the pane toscano and the honey and oat whole-​wheat tin.

Phillipa’s can be considered the living proof that the original is always the best. Although they source their products to places all over Victoria and Australia, there’s nothing quite like fresh-​baked Phillipa’s bread, pizzas, scones or any other baked good for that matter.
I must admit that the staff are a bit unhelpful, probably jaded by the years of service to quite a demanding clientele. But it’s much worth enduring them for the delightful atmosphere of such a petite and charming whole in the wall.
Half shop front, half seating area, it’s always a nice place to perch yourself, sip on some coffee and eat simple but fine foods. Don’t expect to get off cheap but do expect a satisfied palate. And, well, who can complain about a lighter pocket? More room for cheese!