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May 23, 2017
Habits

Just One Thing… at Dough

It's not made of dough, it's made of cheese. Kind of.

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  • Story: Sharmonie Cockayne

There are a lot of delicious-looking things at Dough. So many, in fact, that, even if you’ve visited the iconic sourdough bakery and patisserie many times, the one thing you have to try may have escaped your attention.

Remarks

Dough is located at Stall 45, Adelaide Central Markets.

OPEN

Sunday & Monday closed
Tuesday 7.30am to 5pm
Wednesday 8am to 5pm
Thursday 7am to 5.30pm
Friday 7am to 9pm
Saturday 7am to 3pm

On peering into the sweets cabinet, the rainbow of cakes, tarts, flans, and slices is an often-overwhelming sensory overload.

That one thing that stands out, though – the gastronomic diamond – is the Golden Gaytime Cheesecake.

Stall 45 – one of two homes for the Golden Gaytime Cheesecake.

As the name suggests, the cake is inspired by the classic Golden Gaytime ice-cream.

The cake makes for an interesting eating experience – the soft, gooey texture of the middle is complemented deliciously by the chewy crunch of the top layer (or, The Art Layer, as we often refer to it secretly in our minds).

“It’s got a caramel base, then it’s a mixture of a vanilla cheesecake and a caramel cheesecake in the middle. Then its got a chocolate milk ganache and honeycomb crumbs topped with honeycomb on it,” says Jayde, one of the Market Street pastry chefs.

Maybe it’s not one for impeccably clean eaters, but it is definitely a treat for those with a fondness for playing with and making a mess of their food.

The cake is made daily in the Market Street kitchen, where it was originally invented by pastry chef Maria Drakos, and walked across Gouger Street each morning to the sister outlet at Dough.

We found these guys in Market Street waiting patiently to be eaten.

Each day (except for Wednesday), the team make anywhere from 15 cakes for Market Street and Dough (the only two places in the state that sell them), and up to 40 on the weekends.

The honeycomb that sits atop the cake (like an art installation) is also made in the Market Street kitchen.

“Basically everything we have here, we make. We all make it; there’s a team of us, three of us that make everything,” says Jayde.

And, in a nut shell, that’s why this is the thing to buy and eat and share and love. It’s a thing inspired by the best (woah, we went there) and most iconic Australian ice cream there is, it’s delicious, it’s beautiful, and it’s made in the heart of the city by a select handful of local experts.

It’s gold.

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