Jesse Matthews-Cooke
Location: Lena’s Bakehouse Access: ~5 minute walk through ANZAC Square from Central Station Pie Tested: Chunky Steak, Jalapeño & Chorizo 🥐 Pastry – 8.5/10 The lid was properly flaky with clean lamination and good lift — no soggy collapse, even after a 10-minute walk. Base pastry held firm without being over-thick or gluey, providing solid structural integrity right through to the final bite. Excellent pastry-to-filling ratio, with neither component dominating or letting the other down. 🥩 Filling – 9.5/10 This is where the pie really flexes. The gravy was thick and cohesive, clinging well to the protein rather than pooling or leaking. Chorizo spice led the flavour profile, bringing smokiness and depth, with jalapeño delivering a confident but controlled heat — present throughout without overwhelming the palate. Steak was cut chunky as advertised, tender, and well integrated. Bonus points for the evenly distributed, clearly identifiable rounds of chorizo sausage. 🌡️ Temperature & Eatability After a 10-minute walk back to work, the internal temperature was ideal for immediate consumption. Eaten fresh from the warmer, tongue damage would be a real risk 😂 — always a good sign. Heat retention was excellent, suggesting a well-balanced filling density and pastry seal. 💰 Price – 7/10 Not the cheapest option on offer, but reflective of ingredient quality and execution. You’re paying for flavour complexity and proper technique rather than just calories per dollar. 🏁 Final Verdict – 8.5/10 A technically sound pie with standout filling, strong flavour architecture, and well-executed pastry. Lena’s Bakehouse clearly understands both structure and seasoning. This is a pie built by people who respect the craft. Would smash again. Highly recommended.
