Three minutes with The Lost Loaf’s Emma Shearer
Former head pastry chef at the esteemed Penfolds Magill Estate, Emma Shearer is these days producing high-end French pastries, bread and coffee through her own bakery The Lost Loaf, for which she’s established a new location at Plant 3 Bowden.
Ben What does a normal day look like for you, Emma?
Emma For prepping and baking sourdough, I would start anywhere from 9pm to midnight and work through the night. I start making croissants and viennoiserie at 2am, then cakes and tarts at 4am. Then I am at the shop helping with customers as much as I can. Each day looks different, depending on where I’m most needed.
Ben How did you become a pastry chef?
Emma I grew up in Clare where being surrounded by great food and wine is normal. There was a restaurant nearby with white table cloths, modern decor and amazing views across the valley. From a young age, I really wanted to work there. After school one day, I rocked up at the back door of the kitchen to ask for a job doing dishes. They said come back in a year because I was too young (14). Exactly a year later I went back and asked again. I fell in love with working in a kitchen and all I wanted to do was be a chef.
Ben When did you realise you wanted to specialise in pastry?
Emma After my chef apprenticeship, I went to Europe where I worked as an au pair for a family in the south of France. A friend of the family was studying at Le Cordon Bleu, where I was allowed to go along for a week. That particular week was all about pastry. I loved it and decided I wanted to become a pastry chef back in South Australia.
Ben Where did you work after that?
Emma I was first hired by the late Jock Zonfrillo at Penfolds Magill Estate. When he launched Orana, I stayed on at Magill Estate and worked under Scott Huggins as the head pastry chef. It was later, during my maternity leave that I started dreaming of starting my own bakery. I then started the Lost Loaf in 2016.
Ben What was it like starting your own business?
Subscribe for updates
Emma The Lost Loaf was one of the very first businesses in Plant 4, Bowden. It’s grown very organically. I started small, baking three days-a-week. I would sell out each week, so I started to employ staff and up the production. I just wanted to make the things that I enjoy eating, using the best ingredients and without shortcuts. When I first started, people either did pastry or bread, but I’ve always done both. Slowly the range has grown. I like using the best, and we’re lucky because Laucke flour is produced right here in South Australia.
Ben Tell me about your new bakery at Plant 3.
Emma I loved it at Plant 4, but over time we were bursting at the seams. Plant 3 is the sister building and is joined by a bridge between the first-floor mezzanine levels. I love the natural light and the grandeur of the space, so when a lease came up, I grabbed it. We literally only moved the shop over a few metres, so it meant we could keep serving the community that we love.
Ben You’ve introduced coffee, where do you source your beans?
Emma I’m very excited about this because I love coffee! I’m lucky to have a local roaster, 1645 Specialty Coffee – they are as passionate as I am about sourcing the best, and care about all the details. This includes using single origin beans for espresso and filter. I also use quality milk from Fleurieu Milk Company.
Ben What do you like to do in your free time?
Emma Free time is rare as a mother and business owner, but I do enjoy going to restaurants and eating good food when I can. My favourites would be Hey Jupiter for lunch, Arkhe for dinner and Latteria for drinks and snacks.
Ben Do you have a philosophy that you live by?
Emma If you love what you do, you will be good at it. Success should come over time not overnight.
This article first appeared in the May 2025 issue of SALIFE magazine.
