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Not everyone likes chocolate, believe it or not, and for those people, Easter can be something of a trial. A trial, that is, unless they have these lovely gingerbread egg shapes from Phillippa's bakery.
Australian Gourmet Traveller, April 2007
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A stalwart of the baking scene, Phillippa Grogan and head baker Andrew O'Hara have been stocking the larders of discerning Melbourne buyers for nearly 13 years. While there are numerous white, sourdough and grain loaves, Phillippa's also makes rosemary and vinefruit bread, hazelnut and raisin, and a fig and anise loaf, and Top Five's personal favourite, the olive pane toscano.
The Age A2, March 3, 2007
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Phillippa's head baker Andrew O'Hara has spent the past few years perfecting his panettone, getting tips from local Italian bakers (a difficult task with panettone recipes being a jealously guarded secret) and spending time with a specialist panettone bakery in Italy this year. The work has paid off and the Phillippa's version ($27.50), flavoured with rum, orange, vanilla and dried fruit, is a respectful version of the classic. It is available daily but only from the Armadale store.
The Age Epicure, December 12, 2006
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Melbourne's famed bakeries do a very traditional tart, all suet-free and handmade with plenty of butter
Australian Gourmet Traveller, December 2006
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Phillippa's raspberry jam is made using only Silvan Estate raspberries, from the farm of Pam Vroland and Jeremy Tisdall in Silvan South, east of Melbourne. Whole fruit pieces and a nice tartness make it a perfect jam choice for scones, but we've folded it through whipped cream and served it with Phillippa's shortbread hearts.
Australian Country Style, December 2006
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Phillippa's hand-made festive mince pies are awash with apples, dried fruit, candied orange peel, brandy and spices and topped with star-shaped pastry lids. Christmas cake is made from a family recipe; so too the caramel brandy sauce. An Egyptian fig and apricot paste is made using an ancient Egyptian recipe in which pine nuts and walnuts are blended with figs and apricots (best served with cheese).
The Age A2, Saturday, December 2, 2006
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In February, Phillippa Grogan opened the bayside outpost of her Armadale flagship, with a raft of products exclusive to this store. Try the Brighton buns (sweet cinnamon rolls with orange-flavoured icing), the sultana and orange loaf and the Brighton Sourdough. Made with organic flour, the sourdough is great for school lunches because it stays fresh for a few days: buy the monumental two-kilogram "boule" or request a half.
Dani Valent, Melbourne Weekly, September 13-19, 2006
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Phillippa's Bakery, famous for its tasty bread made with painstakingly old-fashioned methods, has recently opened a second store in Brighton. The new store not only bakes some of Phillippa's most loved breads on site (Campagnard, Corn) in the store's ceramic-floored oven but has a line of bread exclusive to the Brighton store. Brighton Sourdough is made with local wild yeasts, Brighton Buns are sweet coiled little numbers stick with brown sugar, cinnamon and walnuts, and then there is the delicious grain-studded Sultana and Orange Bread perfect for a mid-morning snack.
Scoop Traveller Victoria & Tasmania, June 1 to December 1, 2006
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Baker Andrew O'Hara ... makes sure that once a month he still dons a cap and bakes up a storm at the company's outlets, including the store in Hampton St, Brighton. "Every day is a new challenge. I love the way we make the product and the ingredients we use."
Bayside Leader, April 18, 2006
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Phillippa Grogan and Andrew O'Hara have managed the almost impossible: turning out high-quality breads in volume for a sizeable wholesale market of specialist food stores throughout Melbourne. Many Melburnians rely on a daily delivery to their favourite food store. The Armadale shop is a foodie heaven, while loaves are baked on the premises at their new bakery/store in Brighton.
Australian Gourmet Traveller, April 2006
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Inspired by a London mentor, Phillippa Grogan now runs her own successful Melbourne bakery ... "I worked for Sally Clarke [of London restaurant and bakery Clarke's] for nine years ... When I opened in Armadale, half the recipes were based on Sally's." Where do you see your business heading in the next few years? "We're hoping to shorten the amount of time between when our bread is baked and when the customer eats it. We're also increasing our focus on what families want, particularly sliced bread that's nutritious and additive-free."
Delicious, April 2006
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VE+T loves ... the second outlet from Melbourne's institution Phillippa's Bakery at 608 Hampton Street, Brighton, Vic; open seven days
Vogue Entertaining + Travel, April/May 2006
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Phillippa's Herbed Spiced Nuts: This mixture of peanuts, cashews, almonds, pecans, hazelnutsand pumpkin seeds, coated in Phillippa's secret blend of spices, garlic, rosemary and sea salt, is so addictive it should come with a warning label. Perfect for when friends drop around for a drink - but then you'd have to share.
Appetite, Sunday Magazine, Sunday Herald Sun, March 12, 2006
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Phillippa’s is well known for its wonderful breads, available here and through food shops across Victoria. It has cornered the market with its campagnard, pane toscano (a soft, saltless bread), corn bread, walnut bread and the cheese-loving rosemary and vinefruit loaf. Visiting the High Street shop provides access to all these as well as the array of other Phillippa’s products: amazing seasonal jams and preserves, biscuits, coconut marshmallows, decadent chocolate truffles and bags of completely more-ish spiced nuts. Phillippa’s sells filled sandwiches and rolls each day and a top range of farmhouse cheese. Definitely one of Melbourne’s foodie stars! The opening of the second store in Brighton now makes visiting even easier, so get on down to bayside and check it out.
Campion & Curtis Newsletter, March 2006
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The only things Melburnians like as much as sport are food and wine, which makes a Games assault on the city an opportunity to eat well. 'The Foodies' Guide to Melbourne and Regional Victoria' ... nominates a loaf of Phillippa Grogan's fig and anise bread with a nice cloth-matured cheddar as one of Melbourne's medal-winning bread experiences.
Who Weekly, March 6, 2006
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Are these women smiling because: A. They are happy to have finally opened the new Phillippa's shop in Brighton; B. The bread looks good today; C. They will soon have three-phase power connected, which will mean they can actually bake on the premises, like a good old-fashioned bakery; or D. All of the above. The answer is, of course, D. But Phillippa Grogan and her new Brighton manager, Tiffany Overend, smile most of the time anyway because they sell good bread to happy customers.
The Age Epicure, February 14, 2006
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Armadale bakery Phillippa's is opening a second store, at 608 Hampton St, Brighton. Call in for Brighton sourdough (crusty 2kg boules leavened with local wild yeasts), and Brighton buns (sweet coiled buns sticky with brown sugar).
Herald Sun, February 14, 2006
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Rising Again: Phillippa Grogan, the name behind Phillippa's Bakery, is to set up a second retail site, in Brighton, with a slated launch date of mid-February.
Australian Gourmet Traveller, February 2006
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