The best bakeries in Sydney

Believe it or not, the OG Bourke Street Bakery turned 20 this July! From humble beginnings on a Surry Hills’ street corner, Bourke Street Bakery is now an institution in its own right with 12 stores across Sydney from North Sydney to Parramatta. Each bakery has a steady stream of aficionados queuing up for everything from their sausage rolls and pies that they try not to woof down during their lunch break to stellar coffee and a cracking selection of bread.

Must-try: Sourdough bread; pork and fennel or lamb and harissa sausage rolls; ginger brûlée tart; beef brisket, red wine and mushroom pie

When A.P. Bakery opened its rooftop doors on the Paramount House Hotel in 2022, word quickly spread. And for good reason. The grain they mill at their Marrickville site is used to craft their signature breads and pastries the very next day. Today, A.P. Bakery has three other outposts – A.P Town in Newtown; A.P Place in the Sydney CBD, and its latest takeaway-only spot, A.P Supply in Surry Hills (with a Darlinghurst site in the pipeline). Plus, you will see A.P. Bakery on Saturdays at Carriageworks. All of them are stacked with freshly baked slices and sandos, buns and bagels, cookies and croissants, that sell out quickly because they’re downright delicious. In case you’re wondering, the AP stands for All Purpose.

Must-try: Aleppo pepper Asiago cheese scroll; chocolate and liquorice tart; focaccias; cream-stuffed choux puffs (A.P Supply only)

If you haven’t tasted Nadine Ingram’s baked goods, who even are you?! Her ardent followers who will attest that there are lamingtons – and there are Flour and Stone lamingtons. Think vanilla sponge soaked in panna cotta with berry compote, dark chocolate and flaked coconut. This tiny Woolloomooloo bakery opened in 2011 and then added a takeaway annexe in 2020 to quell a growing stream of customers queuing to get a taste of its deceptively simple products that have now attained cult-like status.

Must-try: Panna cotta lamington; fine apple tart; zucchini, chilli and gruyère bun

Before owners Mike and Mia Russell joined forces with renowned restaurateur Neil Perry to open Baker Bleu in Double Bay, Perry used to have their bread air-freighted from Melbourne daily to serve at his restaurant Margaret. Today, Baker Bleu is just two doors down and, going by the steady stream of customers, the bakery is going from strength to strength. From chewy bagels and boules to Reuben sandwiches and a 2kg rye and caraway loaf, everything flies off their shelves.

Must-try: 48-hour sourdough; Neil Perry prawn roll; ficelle; poached chicken sandwich with roast tomatoes, lettuce, avo and green goddess dressing

When a finger bun is crowned the best in the country, you know you have to try it. Humble’s take on our childhood favourite is a pillowy soft dried fruit bun with ribbons of pink icing on top, and a slice (yes, a slice!) of butter in the middle. This Surry Hills’ bakery, from the team behind Porteño and Bastardo, is frequented by office-goers and locals alike for their daily bread – freshly baked sourdough loaves, focaccia, baguettes and ciabatta, plus oodles of cakes and savoury treats. Humble is also at Quay Quarter Lanes in the CBD.

Must-try: Finger bun; falafel ciabatta; eggplant focaccia  

Northern Beaches residents rejoiced when Berkelo first opened in Brookvale. Today, this café/bakery has outposts in Mosman, Manly and Terry Hills (and at Carriageworks Farmers Market), all serving up feel-good food with a focus on simplicity and sustainability. Case in point? Their signature long-fermented white sourdough that’s crafted with unbleached, organic, stone-ground flour. Berkelo also offers a rotating menu of sandwiches, soups and salads, all made from seasonal ingredients. And while you’re grabbing a quick bite or some bread, you can also stock up on pantry staples like pastas and honey.

Must-try: Country loaf; choc hazelnut croissant; bacon and egg bun

Chances are, you’ve eaten Black Star Pastry’s Insta-famous watermelon and strawberry cake a fair few times (don’t worry, we’re not counting!). When this bakery opened in 2008, it was a tiny shop in Newtown’s Australia Street. Over the years, Black Star has changed ownership and has spread far and wide with locations in The Galleries CBD, Chatswood, Rosebery and a bigger Newtown store. Yes, there’s always a queue for their cakes and croissants and, yes, it’s worth the wait.

Must-try: Strawberry watermelon cake; origami lemon cake; quiche Lorraine

When three chefs from Gelato Messina decided to open a bakery right next door to their ever-popular ice-cream joint, you knew you were in for a treat. Shadow Baking in Darlinghurst is all about indulgent pastries that push boundaries. From seasonal tarts to stuffed croissants, every sweet or savoury item is crafted with care – and butter (make that tons of butter!). Our tip – get here early; stuff sells out fast. Psst! They’ve just opened a weekends-only pop-up in the Gelato Messina HQ in Marrickville.

Must-try: Custard tart danish; coconut and pandan brioche; tomato and mozzarella danish; baked blueberry cheesecake tart

When Black Star Pastry founder and creator of the famed watermelon and strawberry cake, Christopher Thé, opened a café/cake shop in Stanmore, he shifted his focus to creating items that were shelf-stable i.e. didn’t require refrigeration. While the name ‘Hearthe’ is a play on the words ‘heart’, ‘earth’ ‘art’ and ‘Thé’, the offerings play with local, seasonal and Aussie ingredients to perfection. You can look forward to textbook-perfect croissants and cakes that employ native ingredients like eucalyptus, white kunzea honey and macadamias. P.S. Hearthe is licensed.

Must-try: Geraldton wax cheesecake; egg and bacon tart; scones with native saltbush

It was Covid times when the chefs behind LuMi opened their pink-painted bakery in Surry Hills, but that didn’t deter locals looking for something to fill the void. Word spread faster than, dare-we-say-it, the coronavirus, and Lode Pies became a viennoiserie lover's dream. Their small menu is big on detail. Take, for instance, their famous pithivier. After you pour the chicken sauce down the “chimney”, you bite into a buttery pastry filled with caramelised pork and shiitake mushrooms and you’re in heaven.

Must-try: Lode pithivier, cinnamon guy, pain au chocolat

Binge-watched Emily in Paris? Mais oui! Love French cuisine? Bien sûr! Make your way to Loulou at Lavender Bay on the Lower North Shore for your fix of croissants and charcuterie. While their bistro leans towards fine dining, the boulangerie is a takeaway haven for crusty baguettes, delectable French pastries and pâté. Grab a few of your favourites and wander nearby for a picnic lunch with the unbeatable backdrop of Sydney harbour. P.S. Their annual Bastille Day specials are magnifique! Who needs to go to Paris?

Must-try: Plain croissants, coffee éclair, baguette, Paris-Brest; rhum baba

The people of Parra let out a collective whoop when their beloved Circa Espresso opened Lucien in late 2023. This all-day bakery/café serves up a variety of bread (sourdough, brioche, focaccia) as well as pastries, all baked multiple times daily. Regulars will insist that you try their signature pistachio scroll. Filled with pistachio cream and topped with praline and rose petals, it’s definitely a must-have. The menu also includes savoury items like ham and cheese crosties, Middle Eastern-inspired dishes and grab-and-go sandwiches. Coffee, of course, is from Circa.

Must-try: Pistachio scroll; baked egg danish; Persian love cake; za’atar avocado with saltbush focaccia

Rialto Lane in Manly has been home to Roller’s Bakehouse since 2018. Locals love it for its classic French pastries with supercharged flavours. Standouts include the savoury truffle ham and cheese croissant and the unique ‘fairy bread’ croissant which comes dusted in sprinkles. While the menu changes regularly, their signature offerings like the twice-baked almond croissant or sausage rolls are always on offer. Pair your order with their quality coffee and relax in this Palm Springs-inspired setting.

Must-try: Monkey bread; sushi croissant; cinnamon scroll

Sweet Belem in Petersham has been the go-to place for mouthwatering pastéis de nata for aeons – they sell more than 1,000 of them a day! Bite into one of these crisp, golden Portuguese tarts filled with custard made from free-range eggs and a sprinkle of cinnamon and you’ll be transported to Lisbon. The blue decor enhances the experience. Of course, you’ll go for the Portuguese tarts – everybody does – but, chances are, once you’re waiting in line, you’ll also be tempted by the myriad cakes behind the counter. Bolas de Berlim, anyone?

Must-try: Jesuitas, palmiers; crème caramel; Portuguese tarts

Tuga Pastries, with two spots in Clovelly and Alexandria, is a must-visit for anyone who loves the comforting flavours of Portuguese baking. Their star attraction is the pastél de nata – a Portuguese custard tart with a crisp shell and gooey egg custard filling that’s caramelised on top. And that's only the beginning. Tuga also serves up buttery croissants, pies, and a range of sweet and savoury treats, including Portuguese doughnuts. Everything is handmade daily, so it’s always fresh and packed with flavour. Whether you're grabbing a quick bite or indulging in a treat, Tuga's got you covered for all things pastry.

Must-try: Portuguese tarts; pao de deus; family quiche; bom bocado

The word on Bronte’s Macpherson Street is that the starter used to make Iggy’s famous sourdough was born in Boston and brought up in Sydney. Iggy’s is one of those hole-in-the-wall bakeries where locals line up early to get their hands on a freshly baked loaf, so get there early. Owners Igor and Ludmilla Ivanovic are sticklers for stringent process and traditional details – and it shows. The sourdough has a perfectly chewy crust, and five-star restaurants swear by their bread, too.

Must-try: Big round white sourdough; wheel of rolls.

While we were still scarfing down Wonder White in the ’90s, the bakers at Infinity Bakery were crafting the beginnings of Sydney’s sourdough revolution. No matter what adventure you choose from the wall of yeasted breads, white, rye and multigrain sourdoughs, you’ll be guaranteed a deeply flavoursome loaf. The sticky rye sourdough, for example, sports a dark caramelised crust with not-quite-burnt flavour notes; a lick of honey in the bread dough adds a mellow sweetness. Purists should go straight for the classic sourdough, made with organic, unbleached whole wheat flavour.

Must-try: Rye sourdough; classic banana bread

With a sourdough starter that would be of legal drinking age in America, Brasserie is another of Sydney’s bread institutions. Using wheat from Gwydir Shire and South Australia’s Southern Flinders Ranges, the large range of single origin and blend wheat breads are widely available throughout all of Australia now. Try the sourdough for a traditional smooth, waxy crumb or the sprouts wheat for a drier, more textured bread.

Must-try: Raspberry and pistachio friand

Sonoma may be a giant in the artisan bread game, but the bakers have maintained a high level of quality in their product. Sonoma’s first sourdough starter was smuggled back from Northern California, where co-founder Andrew Connole learnt how to bake, in the ’90s. The signature miche loaf is a good deal darker than the other sourdoughs on this list – you can tell it has spent time in a wood-fired oven from the deep coloured crust and its intoxicating, slightly smoky aroma.

Must-try: Kalamata olive sourdough

Originally based in Darlinghurst and now spread throughout Sydney, the Grumpy Baker is a must-try for lovers of rye. Using a rye starter culture, baker Michel Cthurmer churns out German-style kibble, black Russian, Pugliese and pumpernickel breads with a distinct, slightly cheesy flavour imparted by the starter. The speciality breads are also impressive: the roast potato sourdough has notes of olive oil and rosemary, and the walnut and fig sees butter and honey folded through the dough. 

Must-try: Chicken Harissa pie

Trust us when we say that Brickfields is worth braving the queue for. And all that waiting will give you time to ponder whether you want a beautifully spongy, rustic ciabatta with its big pockets of air, or the tighter, denser rye that delivers a malt hit. A loaf of white sourdough (made with single origin Spitfire flour) delivers the sour note you want in a proper sourdough, with an addictive elastic texture that makes it hard to stop at one slice. Come Easter time, the hot cross buns here are arguably the best in Sydney.

Must-try: Berry tart

At Pioik, your introduction to Egyptian breads may be the wood-fired flatbread that arrives as fat soft pillows with the Sultans lunch and will have you licking olive oil, salt and spice from your fingers. It’s delicious gateway to Enkir, Kemu and Aftoni (an ancient cereal loaf, rye and sourdough, respectively) and eventually, the heaviest of Sydney breads, the Epooro. Clocking in at two kilograms in weight, this whole wheat heavyweight needs to be ordered in advance and is also available by the quarter.

Must-try: Pioik egg sandwich