You will find Sweettart at the Market every Sunday at Site #35

Produce: regular and seasonal tarts, regular and seasonal friands and tasty gluten-free sweets

Contact Details

Tracey Bishop has a passion for dessert and good food, which she channels into Sweettart, lovingly crafting hundreds of beautiful and delicious sweets every week.

Tracey has been making mouth-watering tarts and tartlets, friands, cakes and macaroons in the commercial-grade Willunga Community Kitchen every week since 2006.

Tracey’s hand-made pastry is made with organic Spelt flour, biodynamic butter, organic sugar and free-range eggs.

Fresh produce inspires the end result of her tarts (large and small) made with local ingredients where possible.

New recipes are created depending on the seasonal availability of ingredients. Sweettart’s seasonally-inspired tarts include quince and ricotta with almond praline, lemon and almond with Mt Compass raspberries, and chocolate and pear. Seasonal friands are orange, lemon and poppy seed, and strawberry.

Available each week are blueberry and almond; Belgian chocolate, caramel and almond; lemon; and the justly famous Woodside goat-curd and lemon. The standard friands are blueberry; and raspberry and white chocolate.

Tracey’s delicious chocolate macaroons, flourless chocolate cake with Mt Compass raspberries, and some of the friands are also gluten free. 

It’s not unusual to see Sweettart tartlets being devoured by Market customers as they continue to shop!

Phone orders are always welcome for collection at the Market.

Sweettart can also be found at the Willunga Farmers Market on Saturdays.

Winner of the ASFM's 2009 FARMA Best Quality Value-Added Produce Stall, and Best Dressed Stall!