The 5 best bakeries in Hobart

If sourdough bakery Pigeon Whole ever closed down, there would be a gaping (perhaps pigeon-shaped) hole in Tasmania’s bakery scene. What started in 2011 by Jay Patey is now a 60-employee, three-store operation, baking the best bread and pastries in Tassie. Nothing beats visiting the grand, Art Deco flagship store in the heart of Hobart, though. There’s a wide range of loaves and treats on offer, with highlights including the ruby wheat loaf made from Tasmanian heritage wheat. Those visiting from the mainland who are feeling inspired should pick up a jar of their sourdough starter to take home.

This humble yet upmarket bakery in Battery Point is one of the best places to go for a hearty breakfast in Tassie. It’s worth shouting out their scallop and wakame pie, filled with five or six juicy morsels in a creamy, curry sauce. You’ll also find Jackman and McRoss’ fresh pastries and bread on their breakfast menu in the form of smoked salmon bagels; egg and bacon paninis; and brie, bacon, mushroom and semi-dried tomato croissants. You’ll regret it if you don’t pick up a jam Berliner or lemon meringue tart for the road home.

Half French patisserie, half European coffee house, Daci and Daci has become somewhat of an institution in Hobart. It’s the perfect pit stop on your way to Brooke Street Pier (for those catching the ferry to MONA), but an equally welcoming space for a lazy alfresco brunch. Here, dessert is the name of the game and you’ll find a cabinet brimming with all things sweet, including Belgian chocolate tarts, basque cheesecake, and an impressive rose-shaped panna cotta. If you prefer the flaky stuff, you’ll find all the regular suspects, alongside prawn and smoked salmon tarts, traditional European bureks and vegan apple strudels. Daci and Daci also has locations in New Town and Sandy Bay, offering a full brunch menu with libations.

The early bird gets the pain au chocolat at Queens. It’s all about timing at this ’50’s-style patisserie in central Hobart, where fresh batches of croissants emerge from the oven at 7.30am, 8.45am and 10.30am. Flaky, buttery and warm, the croissant dough is also rolled into cruffins, twice-baked with maple custard, or stuffed with ham and cheese. Queens’ hand-cut, double-proofed doughnuts are just as popular, and you’ll struggle to pick between the OG cinnamon, old-school hundreds and thousands, or monthly specials, like strawberry mousse or cookies and cream. 

In a city spoiled with excellent pastries and sweets, Little Missy Patisserie makes its mark by crafting Provençal French-style pastries. All LMP’s treats are baked fresh daily, making their way straight from the oven to your table or takeaway box. Whether you’re dining in or grabbing goodies to go, make sure to try their bundt cakes, choux buns, brisée (shortcrust pastry) tarts and the famous French vanilla slice.