Dough, Adelaide [Closed]

It’s sometimes hard to restrain the emoticon whore in me at work. I just want to explode into a reply of emoticons especially when people put a smiley face in their emails. Maybe, just maybe through a post I can emoticon myself out to become ‘normal’ again. Here we go guys d^_^b

dough central market

Stumbling upon this cute as a button bakery called Dough in Chinatown (they also have a stall inside the Adelaide Central Market), I couldn’t help but have a peek inside. First stop the strawberry tart :) Buttery biscuit-like pastry which reminded me of shortbread, filled inside with vanilla cream and decorated on top with tart strawberries. What actually won me over was the pastry – so much awesome ( ꒪Д꒪)ノ

dough strawberry tart

Strawberry Tart ($4)

Oh dear Fraiser, one of my greatest weakness is crème brulee with it’s crack from the caramelized sugar, the chewy toffee-like texture ahhh ( ´∀`). Fraiser was quite a delicate cake with it’s light whipped cream and diced strawberries sandwiched between two soft sponge cakes.

dough fraiser

Fraiser ($7)

The lemon tart’s soft buttery pastry encased a sour lemon curd – a good balance between sour and sweet ヽ(  ̄д ̄)ノ

dough lemon tart

Lemon Tart ($4) & Salted Caramel Éclair ($4)

Salted caramel for me comes with a 50/50 risk as it can go either two ways – it just tastes like caramel or it is salted caramel. The salted caramel éclair was filled with caramel crème with a slightly soggy pastry (a bit more firmer would have done the trick). The salted caramel was found in a layer of gooey caramel smeared on top with hints of sea salt. A tasty treat but I found the éclair to be leaning towards being more caramel despite it’s lovely salty kick.

dough salted caramel eclair

Salted Caramel Eclair

A nice sneaky treat after a hardearned Saturday market day me thinks – that strawberry tart really stood out for me especially it’s pastry!

Now I feel emoticon-ed out, here have some tea: 且_(・_・ )

Food: 3/5
Service: 3/5
Atmosphere: 3/5 – cute, quaint shop :)

Dough on Urbanspoon

2 comments for “Dough, Adelaide [Closed]

  1. March 11, 2014 at 5:58 am

    The fraise looks great especially with the bruleed top! Was it crunchy? If things are pre made I sometimes worry that the toffee will be soft but it sounds like that wasn’t a problem :)

    • March 12, 2014 at 7:06 pm

      Yep it was still crunchy with that crack – I just love anything crème brulee ^___^

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