Crunchy croissants, hot pies, bread, tarts, and dreamy doughnuts—we break down the best spots for the ultimate baked goods fix in Aus, city by city.
What is it that makes one pastry layer more delectable than another, one piping hot meat filling tastier, or one crunchy bread top crust infinitely more satisfying?
The title for Australia's best croissanterie, best pie, or best sourdough loaf is contentious. So we've gathered the best of a very good bunch from each capital city and included a few honourable mentions to add to your list to try too.
From our vibrant cities, here are our favourite bakeries and the fresh-out-of-the-oven specialities you need to taste on your next visit.
Sydney: Pannacotta lamington, Flour and Stone
Operating out of a pint-sized cafe in Sydney's harbourside city suburb Woolloomooloo, Flour and Stone has our vote for the best baked goods spot in town. While there are many highlights on owner and head baker Nadine Ingram's menu, it's the pannacotta lamington that has our hearts.
Nadine's sublime upgrade on the classic includes vanilla sponge soaked in pannacotta, berry compote centre, dark chocolate, and layers of flaked coconut.
Brisbane: Blond brownies, Jocelyn's Provisions
Located in Fortitude Valley in a shop painted pale pink, Jocelyn's Provisions is an unmissable stop on the Brisbane foodie map. As well as peddling their own house-made provisions (think lemon curd, almond bread, rocky road, oatcakes, and granola) the team of bakers make delicious sweets, savouries, and bread.
Try their special blond brownie, a fairer coloured cousin to the regular chocolate brownie, made with sweet white chocolate chunks and crunchy macadamia nuts.
Melbourne: Traditional French croissant, Lune Croissanterie
Aerospace engineer turned baker Kate Reid knows the precise mechanics of a perfect croissant. Delicately prepared over three days, the croissants Kate serves at her Melbourne bakery, Lune Croissanterie, are hard to beat.
"An excellent croissant is super light, with an open inner honeycomb structure," she says. "The butter taste must be prominent, but not leave a greasy taste in your mouth. Finally, the outside shell of the pastry must be delicate, with an audible crunch when you bite into it, and you should end up covered in shards of pastry.”
Adelaide: Wakefield Grange Hereford beef pie, Red Door Bakery
Owners Gareth and Emma Grierson were inspired by the bakeries of Paris, and the focus at their two Red Door Bakery outposts in Adelaide is on quality, local ingredients. Their piping hot meat and vegetable pies come served with house-made chilli jam or tomato chutney, which can be bought by the jar to take home.
Perth: Special stuffed doughnuts, Mary Street Bakery
Now with four locations in Perth, Mary Street Bakery's delicious and dreamy special doughnuts are a little easier to find. Think cherry glaze, coconut drizzle, coconut chips, glazed cherries (pictured above), or chocolate glaze and mint crumb. They've also got classics like cinnamon-dusted doughnuts, salted caramel, and strawberry jam.
Canberra: Bagels, Bean and Grain
Canberrans flock to Bean and Grain for the classic Brooklyn-style combo: hot coffee and one of their famous fresh baked bagels.
Hobart: Chocolate croissant, Jackman and McRoss
This beautiful artisan baker is set on the hill at Battery Point, peering down across Salamanca Markets. Croissants are the hefty, country baker style and will leave you feeling immensely satisfied. There are fantastic meat or vegetable pies served too, served with house-made relish.