Shadow Baking’s first South Australian location opened in April in the beachside suburb of Glenelg, with architecture and interiors by Adelaide-based Sans-Arc Studio. This patisserie concept is the collaborative creation of acclaimed culinary talents spanning from Tom Mitchell, Messina Pastry Chef, Florian Fritsch and Remi Talbot, former Head Chef at Messina Creative – together, they have brought a fresh fervour to Adelaide’s evolving food scene. To tangibly bring the vision to life and spearhead the venue, the team enlisted the lauded expertise of Matiya Marovich, founder of renowned Adelaide-based interiors studio Sans-Arc.

Occupying a compact, 65–70 square metre space defined by its open kitchen layout, allowing customers to observe pastry preparation in real time – the interior supports both dine-in and takeaway experiences. The forthcoming North Adelaide store, just moments from the Esplanade, will feature a glass connection to an adjacent Messina gelateria, promoting interaction between the two venues.

Hardware from Bankston’s Super Collection – the result of a multi-award-winning collaboration with Sans-Arc – features prominently throughout. The Futurismo Return Door Lever with Round Rose Backplate, specified in Smooth Nickel, was selected for its clean geometry and ability to integrate with the palette. Originally designed for residential settings, the Futurismo Lever has been adapted to meet access and mobility standards for commercial and public use, in line with the Australian Disability Discrimination Act 1992. Its form maintains the collection’s sculptural integrity while offering durability and compliance across hospitality applications.

Photography
Jack Fenby

Bankston
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