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Meat pie croissant in someone's hand
Photograph: Supplied/Rollers Bakehouse

Manly's Rollers Bakehouse is launching a new meat pie-croissant hybrid

It's a little fancy, and a little true blue

By
Divya Venkataraman
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Just in time for Father's Day, Manly bakery Rollers Bakehouse is dropping a flaky new fusion this weekend. Half-meat pie and half-croissant, we're intrigued by the trickery that's brought two of our favourite bakehouse pastries together – but we're not mad about it. 

A shortcut pastry crust is packed with a Southern American-style seven-hour slow-cooked short rib (sourced from the local Fairlight Butcher), and then capped with a croissant-style, layered pastry shell. There's no sense to a meat pie without the tang of tomato on the side, so Rollers is serving theirs with a house-made tomato chutney.

You can pick up yours from Saturday, September 5 – along with Rollers Bakehouse's selection of twice-baked croissants, cruffins (try the cookies and cream version), and sticky date scrolls. Drool. 

PS: Did you know a Big Mac risotto actually exists? And it's here in Sydney

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