Phillippa's Bakery

Ph: 9576 2020; 1030 High St, ARMADALE 3143

Bakery Cafe, $, ** for Food & Ambience
Open mon-fri 8am-6pm sat 7.30am-6pm (530pm in winter) sun 7.30am-5.30pm (5pm in winter), Closed Summer public holidays; Unlicensed; AE DC MC V EFT; No bookings

Mietta's Review
A bakery and provisions store, turning out Phillipa's breads for the public as well as the wholesale and restaurant sectors. The bread is the star in the large selection of sandwiches, the menu also includes tarts and a daily soup. Well worth the wait for a seat at one of the few tables in the shop or out on the footpath.

Other published opinions

The Age Cheap Eats 2009 "One glimpse of Phillippa's freshly baked bread and you'll know heaven is made out of dough"

The Age Cheap Eats 2008 "What's the collective noun for foodies? A 'Phillippa' of foodies? Whatever it is, they crowd in here to sample the breads that conquered the city, from the golden corn cob to the fig-andanise sourdough"

The Age Cheap Eats 2007 "At this small, inviting bakery-cafe, it all starts with the famous bread: top-quality organic sourdough, pane francese rye or wholewheat honey baguettes."

The Age Cheap Eats 2006 At the busy Armadale HQ of Phillippa's you can fill up on more than just that famous bread. Everything here is handmade and beautifully rustic

The Age Cheap Eats 2005 "MELBURNIANS can eat this famous bread citywide. But overdose is impossible without a sojourn at the bakery's Armadale store. Phillippa's smartly packaged cookies, condiments and cakes, and a heady selection of the staff of life, await."

The Age Cheap Eats 2004 "THE people of Armadale have a right to be smug, living as they do near one of Melbourne's premier bakeries. Others consider Phillippa's worth a cross-town visit to sample bread, pastries and savouries a cut above the norm."

The Foodies' Guide 2004, Allan Campion & Michele Curtis,'The Foodies' Guide Cupcake Awards 2004-our pick of the top foodie experiences'

Herald Sun, Weekend, 10/4/04,Simon Plant,'dark,flaky fudge is based on a treasured family recipe,fashioned from quality Belgian chocolate,and free of the cloying sweetness that marks cheap imitators.'

The Age, A3, 30/12/03, 'making great, real bread from spelt, that low-allergy, ancient variety of wheat'