Baked Goods & Pastries

part of: Wheat

Baked goods and pastries cover a wide range of products — from pies, tarts, and sausage rolls to croissants, danishes, and sweet slices. What they share is a base of wheat flour combined with fat (butter, margarine, or shortening) to create doughs and batters that are shaped and baked.

In Australia, pastry-based foods are deeply embedded in everyday eating. The meat pie is practically a national icon, bakeries are a fixture of every shopping strip, and the weekend sausage roll run is a suburban tradition. Sweet pastries like vanilla slices, lamingtons, and fruit tarts hold their own alongside these savoury staples.

Commercial pastry — sold raw in blocks, sheets, or pre-formed shells — makes home baking accessible. Shortcrust is the most common base for pies and quiches, while puff pastry is used where light, flaky layers are wanted.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Shortcrust-style pastry is made by combining wheat flour with cold fat — typically butter, margarine, or a blend — and a small amount of water. The fat is cut or rubbed into the flour until the mixture resembles coarse breadcrumbs, then brought together into a dough with minimal handling to keep it tender. Commercial versions are mixed by machine, rolled to a uniform thickness, and packaged as sheets, blocks, or pre-formed shells, then chilled or frozen for distribution.

Nutrition (per 100g)

Energy 395kcal
Protein 6.4g
Carbs 41.3g
Fat 21.4g
Fibre 6.4g Sugar 1.2g
Mass Distribution

What it costs the planet (per kilo)

Carbon ≈1.64kg
Freshwater ≈682.27L
Land ≈3.95m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

pie and tart shell

Goes well with
egg cream apple custard cheese meat
Classic dishes
  • Quiche Lorraine
  • Apple Pie
  • Cornish Pasty
  • Lemon Tart

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

Where to next

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