La Selecta Bakery

La Selecta Bakery in Liverpool is the sort of place people tend to find by word of mouth and then keep returning to. It's a Chilean bakery at heart, and locals will tell you it feels like the real thing: the kind of counter you'd walk past in Santiago, with warm hospitality to match.

The empanadas are what most people talk about. We hear the meat ones are generous and come out fresh from the oven, and there are cheese versions too, plus a larger beef size that people rave about. The bread has its own following, with more than one local calling it a family favourite, and the Chilean-style loaves are a big part of why regulars don't bother going elsewhere. Pies and savoury pastries are a strength, and the sandwiches get plenty of love as well. One local described a steak sandwich as fresh, filling and not heavy or oily, and the chacarero has its fans too.

On the sweet side, there's a good spread of South American pastries and cakes. People mention the Chilenos and Berlin, and one person said a cake from here saved their birthday party. It's a small, cosy shop, with indoor seating if you'd rather sit down than take your order away, and coffee and breakfast are on offer too.

What keeps people coming back is the warmth as much as the food. Staff are friendly, service is easy in both English and Spanish, and one regular said it feels like family even when you're not. Prices are known to be fair, and the portions are generous. Some come in twice a week from a nearby worksite, and one household makes the trip from Canberra for the cakes.

Practicalities: card payments, including tap, are now accepted, though an older comment mentions cash only, so it's worth having a little on you just in case. There's free street parking, and the shop sits right beside a car park, which makes loading up a few boxes easy. Check the hours before you head in, but the doors are open daily, including weekends.

If you're in Liverpool and want empanadas, Chilean bread or a proper sandwich, this is a very good place to start.