Balfours — Restaurant in Adelaide

Once San Remo took over Balfours that was the final nail on the coffin for alot of their products. They completely destroyed the Kitchener Bun. It's a hit and miss whether the bun is even fresh and if it is then the cream( best part ) is off. Before San Remo took over I never had a problem with the kitchener bun ,in fact I could even leave half of it for the next day to eat and it still tasted fresh unlike today. I will never ever buy another product from them. They took a good name and tainted it. Balfours was better to go bankrupt rather than be taken over from a pasta company that can't even make good pasta, but wants their fingers in every pie and end result a good name completely ruined. Not the first time san remo has brought out other companies only to have past owners very upset their good name going down the hill by cheap changes to the product after all its all...

I'm 74 and have been eating balfours traditional meat pies for longer than I can remember, recently I sent them an email asking why they have changed the recipe since change of ownership,the pie is nothing like the original the pastry was dry and tasteless and the meat filling was a cross between a Gibbs and Mrs macks pie,I won't be buying anymore along with a lot of people who are Balfours experts.still waiting for a reply...

After about 50 years of Balfours custard tarts being my absolute fav, I think I've eaten my very last one. For years now the pastry has been getting thicker and the custard more shallow but the last straw was the tart a couple of days ago where the custard was so shallow that it must have boiled and curdled when cooked. Like eating lumpy scrambled eggs. Mostly went in the bin....