What Are The Best Bakeries In Sydney?

Is your sweet tooth ready for a tour of Sydney's pastry shops? We're about to reveal the best of the best in the city's thriving bakery sector, so get ready to indulge your taste buds. Sydney's finest bakeries have a wide variety of delectable treats, from the alluring smell of freshly baked bread to the heavenly creations of artisan pastry chefs.

Explore the world of delicious baked goods with us, where you'll find croissants, cakes, and a symphony of flavours that will leave you wanting more. Prepare to discover the best-kept secrets of Sydney's most renowned bakeries and visit some of the city's lesser-known jewels. Enter now and hear the beautiful music that awaits you!

Sydney's Finest Bakeries

Iggy's

Surely you and Iggy Ivanovic shared a meal in Sydney. A mild earthy, sour flavour and great texture may be found in the sourdough's thick, chewy crust. The finest butter should be used on Iggy's bread.

Black Star Pastry Rosebery

Pastry chefs who create what could be the most Instagrammed cake in the world should also be able to bake some truly delicious bread. Indeed, you ought to. The traditional sourdough used to make the superb in-house toasties gets a lovely sear in a wood-fired oven at the Rosebery headquarters.

Berkelo

The locals of Brookvale were quick to label Berkelo as "the Iggy's of the north" when it first opened. Doughs made with unbleached stone ground flour in Australia undergo a minimum 18-hour fermentation, and flavour variations occur throughout the year. The bread clearly shows signs of having been prepared by a chef. The blueberries, grapes, and figs in the lemon myrtle tea-infused fruit sourdough complement the lentils, buckwheat, flax, and rye in the sprouted grain bread. 'Local' and 'artisan' are words flung about like confetti these days, yet they are well deserved by Berkelo.

Brasserie Bread

One of Sydney's most famous bakeries, Brasserie, uses a sourdough starter that's legal in the United States to drink from. Single-origin and blended wheat pieces of bread made from wheat from Gwydir Shire and the Southern Flinders Ranges in South Australia are now widely available across the country. If you want your pieces of bread soft and waxy, go with the sourdough, but if you prefer your pieces of bread dry and textured, try the sprouted wheat.

Sonoma Glebe

Sonoma may be a major player in the artisan bread industry, but the bakers must still compromise on quality. In the 1990s, while co-founder Andrew Connole was learning to bake, he brought back a sourdough starter from Northern California. The characteristic miche loaf has a darker crust than the other sourdoughs on our list, indicating that it was baked in a wood-fired oven and imparting a deliciously alluring, faintly smokey scent.

The Grumpy Baker

The Grumpy Baker, with roots in Darlinghurst and locations across Sydney, is a must-try for rye bread fans. Baker Michel Cthurmer uses rye starting culture to produce German-style kibble, black Russian, Pugliese, and pumpernickel loaves with a peculiar, slightly cheesy flavour. The speciality bread is particularly noteworthy, especially the walnut and fig bread with butter and honey incorporated into the dough and the roast potato sourdough with hints of olive oil and rosemary. 

Brickfields

We guarantee that waiting in line for Brickfields will be time well spent. While waiting, consider whether you'd prefer the tight, dense rye that packs a malt punch or the gloriously spongy, rustic ciabatta with large air pockets. White sourdough has the sour flavour of traditional sourdough and an elastic texture, making it difficult to eat just one piece. They bake what might be Sydney's best hot cross buns at Easter time.

Pioik Bakery

If you've never tried Egyptian bread, start with the wood-fired flatbread served as big soft pillows with the Sultan's lunch at Pioik. It's the best way to branch out and try other Sydney bread like the Aftoni, Kemu, Enkir, and even the heaviest one, the Epooro. This whole wheat heavyweight, weighing two kilogrammes, is available for preorder and sold in quarter quantities.

A.P. Bakery

A.P. Bakery may have any Sydney bakery's most illustrious roster of chefs. The tastiest bread in town was baked by Dougal Muffet, Russell Beard, Ping Jin Ng, and Mat Lindsay, using wheat farmed in the area and milled to their specifications. Aside from the insanity of the bread, the Aleppo pepper and asiago scrolls, macadamia, honey, thyme twice-baked croissants, and Basque cheesecake are all reasons enough to get up early.

Lode Pies & Pastries

Best Bakeries in the Lode: Lode Pies & Pastries Sydney Frederico Zanellato and Lorenzo Librino of LuMi are renowned for their textbook-perfect creations at Lode Pies & Pastries. Here, the 'lamination' technique is king so you can anticipate monstrous sausage rolls, the classic pig pithivier with a hole in the top for warm chicken gravy, and many more layered sweets with ganache, creams, and seasonal fruit.

Infinity Sourdough Darlinghurst

In the 1990s, when most of us were still gobbling up Wonder White, the bakers at Sydney's Infinity Bakery were quietly laying the groundwork for a sourdough revolution. Yeast bread, rye bread, white pieces of bread, and multigrain sourdoughs line the bakery's wall, and each one is an exciting new tasting experience. A lick of syrup in the bread, for example, adds a subtle sweetness without being overpowering, and the black golden brown crust of the sticky rye sourdough has overtones of not-quite-burnt flavour. For those who want to stick with the original flavour of whole wheat, the traditional sourdough made with organic, unbleached flour is the way to go.

Bourke Street Bakery and the Bread and Butter Project

The Bread and Butter Project is a wholesale branch of the well-known Bourke Street Bakery, established as a social company to provide training and profits to Sydney's immigrants and asylum seekers. Their broad selection of organic loaves has a signature taste from the hand-shaped dough which is then fermented for two days. The beer and barley bread deserves special recognition because it combines so well with cheddar cheese or a hearty Ploughman's.

Oh My Days Vegan Patisserie

Oh, My Days began as a charming plant-based cafe, but their flawless vegan croissant prompted them to expand into Sydney's first fully-vegan bakery. Making delicious pastries without butter, eggs, and cream may seem hard. Still, these bakers have managed the seemingly impossible by combining organic vegan butter imported from Denmark with whole-wheat, stone-ground flours to achieve the perfect "butter" to crunch ratio. 

Cherry Moon

What can't you get at Cherry Moon General Store? The owners of this grocery store and wood-fired bakery are sisters Kimmy Gastmeier and Aimee Graham. The sourdough and fig-leaf bread baked in Apollonia's traditional wood-burning ovens is to be noticed. Doughnuts and sweets with flavours like sea salt, chocolate chips, burnt butter, and glacé cherries may be found there.

Tuga Pastries

Tuga Pastries demonstrates that even the smallest businesses may achieve great success. The handmade pastel de nata at this modest Sydney bakery is the bakery's claim to fame. You can also discover filled Portuguese-style doughnuts, tart de feijoa, pao de Deus, dulce de leche pockets, pineapple cakes, and carrots.

Humble Bakery

You may have jamon and cheese croissants and snails with caramelised onions and chorizo at Humble, near Porto. The acidity of toasted sourdough is avoided in Francois Mignard's tender, flaky sourdough starter.

Wholegreen Bakery

Wholegreen Bakery is a paradise for those who are celiac or prefer a gluten-free diet. This Sydney bakery and cafe has pastries, seasonal muffins, sausage rolls, sandwiches, perfectly buttery pies, and loaves of bread that even the most discerning wheat devotees would have a hard time finding fault with.

Rollers Bakehouse

Rollers Bakehouse is the place to go if you're craving a pastry or bread product, especially one that can be wrapped up, such as a croissant or sausage roll. Everything is freshly rolled and baked daily, so you must get there early or risk missing out.

Loulou Boulangerie

Loulou is a buttery taste of the French way of life brought to the North Shore, attached to a traditional French cafe and traiteur. Croissants, loaves, Crusty baguettes, and an enlarged range of delicacies on the weekend are baked fresh four times a day starting at 7 am.

Breadfern Bakery

You can get some of the best artisan bread and pastries in Sydney at Breadfern Bakery, which uses only the freshest local ingredients. You won't be let down if you stop in for a breakfast croissant or a loaf of sourdough to take home.

Organic Republic Bakery

Organic Republic Bakery, one of Sydney's greatest and busiest bakeries, is on a quest to feed the world's gluten-free bread cravings. Take a break from the waves and have an almond croissant, a bespoke sandwich on Organic Republic's wonderful bread, or a spelt carrot cupcake at this picturesque Bondi Beach cafe.

Oregano Bakery

With various delicious sweet scrolls, Oregano Bakery has earned a reputation as one of Sydney's greatest bakery stores. You may look for delicious flavour combinations, including cookies and cream, cinnamon, red velvet, almond and fig, pistachio and tahini, and chocolate with coconut and raspberry.

Staple Bakery

Staple Bakery, located in Seaforth, is widely regarded as one of the top Sydney bakeries thanks to the quality and flavour of its award-winning sourdough. Indulge in a pain au chocolat or a cheese and oregano croissant, or stock up on your staple bread for the week, all in one convenient location.

Goose Bakery

Not only is the bread at Goose Bakery delicious, but so are the pastries and other sweets. You may look forwards to crunchy baguettes, flaky croissants, buttery and a rich, chocolaty dessert. Baked good heaven includes a cup of Five Senses coffee and some shortbread.

Wild Cockatoo Bakery

Wild Cockatoo Bakery, one of the greatest in Sydney, is popular among people looking for high-quality bread and delicious pastries. Croissants, pies, and hearty sourdough are just some of the options.

Conclusion 

Sydney's pastry shops offer a wide variety of delectable treats, from freshly baked bread to the heavenly creations of artisan pastry chefs. These bakeries are known for their unique and delicious flavors, such as croissants, cakes, and a symphony of flavours that leave you wanting more.

Some of the best bakeries in Sydney include Iggy's, Black Star Pastry Rosebery, Berkelo, Brasserie Bread, Sonoma Glebe, Grumpy Baker, Brickfields, A.P. Bakery, Lode Pies & Pastries, Infinity Sourdough Darlinghurst, Bourke Street Bakery, and the Bread and Butter Project.

Iggy's offers a mild earthy, sour flavor and great texture with its thick, chewy crust. The finest butter should be used on Iggy's bread. Black Star Pastry Rosebery uses traditional sourdough to make their superb in-house toasties. Berkelo is known as "the Iggy's of the north" due to their unbleached stone ground flour dough, which undergoes minimum 18-hour fermentation and has flavour variations throughout the year.

Brasserie Bread is one of Sydney's most famous bakeries, using a sourdough starter that is legal in the United States to drink from. They also have single-origin and blended wheat pieces made from wheat from Gwydir Shire and the Southern Flinders Ranges in South Australia. Sonoma Glebe is a major player in the artisan bread industry but must not compromise on quality.

The Grumpy Baker is a must-try for rye bread fans, with its speciality bread being particularly noteworthy. The Grumpy Baker uses rye starting culture to produce German-style kibble, black Russian, Pugliese, and pumpernickel loaves with a peculiar, slightly cheesy flavor. Brickfields is a must-try for rye bread lovers, offering tight, dense rye that packs a malt punch or the gloriously spongy, rustic ciabatta with large air pockets. Pioik Bakery serves Egyptian bread, which is available for preorder and sold in quarter quantities.

A.P. Bakery is known for its tastiest bread in town, baked by Dougal Muffet, Russell Beard, Ping Jin Ng, and Mat Lindsay, using wheat farmed in the area and milled to their specifications. Lode Pies & Pastries Sydney Frederico Zanellato and Lorenzo Librino of LuMi are renowned for their textbook-perfect creations at Lode Pies & Pastries.

Infinity Sourdough Darlinghurst was established in the 1990s to provide training and profits to Sydney's immigrants and asylum seekers. Their broad selection of organic loaves has a signature taste from the hand-shaped dough which is then fermented for two days. The beer and barley bread deserves special recognition because it combines well with cheddar cheese or a hearty Ploughman's. Oh My Days Vegan Patisserie, a plant-based cafe, has expanded into Sydney's first fully-vegan bakery by combining organic vegan butter imported from Denmark with whole-wheat, stone-ground flours. Cherry Moon General Store, owned by Kimmy Gastmeier and Aimee Graham, offers sourdough and fig-leaf bread baked in Apollonia's traditional wood-burning ovens. Tuga Pastries, a modest Sydney bakery, demonstrates that even the smallest businesses can achieve great success. Wholegreen Bakery caters to celiacs and gluten-free diets with pastries, seasonal muffins, sausage rolls, sandwiches, perfectly buttery pies, and loaves of bread.

Rollers Bakehouse is a popular spot for pastry or bread products, especially wrapped up items like croissants or sausage rolls. Loulou Boulangerie offers a buttery taste of the French way of life brought to the North Shore, with croissants, loaves, and croissants baked fresh four times a day. Breadfern Bakery offers the best artisan bread and pastries in Sydney, using only the freshest local ingredients. Organic Republic Bakery is one of Sydney's largest and busiest bakeries, catering to gluten-free bread cravings. Oregano Bakery offers various sweet scrolls, with various flavour combinations. Staple Bakery is a top Sydney bakery due to its award-winning sourdough, offering a variety of sweets, including pain au chocolat, cheese and oregano croissants, and staple bread. Goose Bakery offers delicious bread, pastries, and sweets, including crunchy baguettes, flaky croissants, buttery and rich, chocolaty desserts. Wild Cockatoo Bakery is a popular choice for high-quality bread and delicious pastries, including croissants, pies, and hearty sourdough.

Content Summary: 

• Is your sweet tooth ready for a tour of Sydney's pastry shops?
• We're about to reveal the best of the best in the city's thriving bakery sector, so get ready to indulge your taste buds.
• Sydney's finest bakeries have a wide variety of delectable treats, from the alluring smell of freshly baked bread to the heavenly creations of artisan pastry chefs.
• Explore the world of delicious baked goods with us, where you'll find croissants, cakes, and a symphony of flavours that will leave you wanting more.
• Prepare to discover the best-kept secrets of Sydney's most renowned bakeries and visit some of the city's lesser-known jewels.
• Surely you and Iggy Ivanovic shared a meal in Sydney.
• The finest butter should be used on Iggy's bread.
• Pastry chefs who create what could be the most Instagrammed cake in the world should also be able to bake some truly delicious bread.
• The locals of Brookvale were quick to label Berkelo as "the Iggy's of the north" when it first opened.
• Brasserie Bread One of Sydney's most famous bakeries, Brasserie, uses a sourdough starter that's legal in the United States to drink from.
• In the 1990s, while co-founder Andrew Connole was learning to bake, he brought back a sourdough starter from Northern California.
• The Grumpy Baker, with roots in Darlinghurst and locations across Sydney, is a must-try for rye bread fans.
• Baker Michel Cthurmer uses rye starting culture to produce German-style kibble, black Russian, Pugliese, and pumpernickel loaves with a peculiar, slightly cheesy flavour.
• We guarantee that waiting in line for Brickfields will be time well spent.
• While waiting, consider whether you'd prefer the tight, dense rye that packs a malt punch or the gloriously spongy, rustic ciabatta with large air pockets.
• They bake what might be Sydney's best hot cross buns at Easter time.
• If you've never tried Egyptian bread, start with the wood-fired flatbread served as big soft pillows with the Sultan's lunch at Pioik.
• It's the best way to branch out and try other Sydney bread like the Aftoni, Kemu, Enkir, and even the heaviest one, the Epooro.
• This whole wheat heavyweight, weighing two kilogrammes, is available for preorder and sold in quarter quantities.
• A.P. Bakery may have any Sydney bakery's most illustrious roster of chefs.
• Aside from the insanity of the bread, the Aleppo pepper and asiago scrolls, macadamia, honey, thyme twice-baked croissants, and Basque cheesecake are all reasons enough to get up early.
• In the 1990s, when most of us were still gobbling up Wonder White, the bakers at Sydney's Infinity Bakery were quietly laying the groundwork for a sourdough revolution.
• For those who want to stick with the original flavour of whole wheat, the traditional sourdough made with organic, unbleached flour is the way to go.
• Bakery and the Bread and Butter Project The Bread and Butter Project is a wholesale branch of the well-known Bourke Street Bakery, established as a social company to provide training and profits to Sydney's immigrants and asylum seekers.
• Oh, My Days began as a charming plant-based cafe, but their flawless vegan croissant prompted them to expand into Sydney's first fully-vegan bakery.
• Making delicious pastries without butter, eggs, and cream may seem hard.
• Still, these bakers have managed the seemingly impossible by combining organic vegan butter imported from Denmark with whole-wheat, stone-ground flours to achieve the perfect "butter" to crunch ratio.
• The sourdough and fig-leaf bread baked in Apollonia's traditional wood-burning ovens is to be noticed.
• Doughnuts and sweets with flavours like sea salt, chocolate chips, burnt butter, and glacé cherries may be found there.
• Tuga Pastries demonstrates that even the smallest businesses may achieve great success.
• Wholegreen Bakery is a paradise for those who are celiac or prefer a gluten-free diet.
• Rollers Bakehouse is the place to go if you're craving a pastry or bread product, especially one that can be wrapped up, such as a croissant or sausage roll.
• Loulou is a buttery taste of the French way of life brought to the North Shore, attached to a traditional French cafe and traiteur.
• You can get some of the best artisan bread and pastries in Sydney at Breadfern Bakery, which uses only the freshest local ingredients.
• Organic Republic Bakery, one of Sydney's greatest and busiest bakeries, is on a quest to feed the world's gluten-free bread cravings.
• With various delicious sweet scrolls, Oregano Bakery has earned a reputation as one of Sydney's greatest bakery stores.
• Staple Bakery, located in Seaforth, is widely regarded as one of the top Sydney bakeries thanks to the quality and flavour of its award-winning sourdough.
• Indulge in a pain au chocolat or a cheese and oregano croissant, or stock up on your staple bread for the week, all in one convenient location.
• Not only is the bread at Goose Bakery delicious, but so are the pastries and other sweets.
• Wild Cockatoo Bakery, one of the greatest in Sydney, is popular among people looking for high-quality bread and delicious pastries.
• Croissants, pies, and hearty sourdough are just some of the options.