Eating Out restaurant review: Teeter Bakery in East Perth packed with perfect array of sweets and savouries

Some of my favourite dining experiences haven’t been at the newest chic opening, or a coastal gem, but rather a location that is free and open to all.

No you haven’t missed out on Perth’s best-kept secret, I’m referring to Hyde Park.

Whether it’s to devour well-earned treats from Chu after waiting in line for 30 minutes, enjoy a tasty roll from Miller and Baker, or share a BYO picnic with a group of friends, there is plenty of space to spread out. Not to mention it has two playgrounds for the little ones.

Just beware of the hungry kookaburras, they’ve developed a taste for high-quality baked goods.

Which was why after laying out a selection of pastries and sweets from East Perth’s Teeter Bakery recently, we guarded them with our life.

Opening earlier this year, Teeter immediately became a must-try spot thanks to its owner and pastry chef extraordinaire Natasha Brownfield’s reputation.

The small space is open to the public only from Thursday to Saturday, so definitely get in early as goods can sell out quick.

We didn’t come into contact with any peckish kookaburras, but our haul was inhaled all the same.

A generous slice of layered carrot sponge cake ($9) is perfectly cloud-like and light, as is the luscious slice of basque cheesecake ($8.50), moreish with a nicely burnt top.

The pithivier ($8.20) — typically a round, unclosed pie — looked so good we ordered two slices. It was packed with a concoction of salty greens and encased in perfectly flaky pastry. We could have downed three.

A pork and sausage roll ($9.50) immediately joined the ranks for best in Perth, the meat juicy and the pastry perfect. I’ll leave this as my last comment about Teeter’s pastry — each item it was used in was excellent.

An unexpected favourite was the kouign amann ($6.50), a sweet cake made with laminated dough, which after a quick Google search revealed it is the fattiest pastry in Europe. There is certainly plenty of sugar and butter holding it together, and the crunch and sweetness reminded us of a boojee honey joy.