From lamingtons to sourdough bread, sausage rolls, caramel slice, crème brûlée, and doughnuts - here's where to satisfy your baked goods itch.
The title for Australia's best croissanterie, best pie, or best sourdough loaf is contentious.
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?
Happily, Australia is home to a number of incredible bakeries and patisseries, sweet-smelling havens stocked with daily-made, buttery treats. We couldn't name them all to be sure—but as we welcome a new season of The Great Australian Bake Off, we thought we'd list out a few favourite spots to get a soft, doughy fix.
Bourke Street Bakery, Sydney
Founded by bakers and chefs Paul Allam and David McGuinness in 2004, Bourke Street Bakery is somewhat of a Sydney institution. There are currently 12 bakeries slash cafes spread throughout Sydney, meaning there's - fingers crossed - an outpost right near you.
As for their specialties, for Bourke Street Bakery baker Olivia Parson, it's the "ginger crème brûlée tart." Olivia says, "the concept for the ginger recipe is something that was conceived a decade or more before making the filling in our now iconic sweet, and it is still exciting to see how many people enjoy it."
Go here for: The ginger brûlée tart, or for savouries, try a lamb, their famous almond & harissa sausage roll, or a potato and rosemary sourdough loaf.
Brasserie Bread, Sydney, Melbourne, and Brisbane
"We found that sustainably farmed wheat was the solution to maintain the integrity of their incredibly flavoursome, handcrafted, moreish sourdough bread that reflects the character and mood of its regions," explains Gustavo Soares of Brasserie Bread.
The artisan bakery opened first in Sydney in 1995 and has since expanded north to Queensland, and south to Melbourne.
According to Gustavo, the secret is in their 22-year-old sourdough starter. "It is always great to consider how something that simply began from organic grapes, water, and flour, will continue to improve with age," he says. "Each year, our starter will mature therefore refining the flavour, crumb structure and crust of our sourdough bread."
Go here for: Their award-winning Flinders Ranges sourdough.
Launched by baker Simon Cancio and Mecca coffee’s Paul Geshos in 2012, Brickfields quickly became a star within the Sydney bread and pastry scene.
Their Chippendale cafe is small, but they also run market stalls selling their best products at various spots throughout Sydney each weekend: Orange Grove (Sat), Kings Cross (Sat), Newtown (Sat), Marrickville (Sun), Manly (Sun), and Frenchs Forest (Sun).
Go here for: Rich, buttery croissants - a contender for the best, if you ask us.
Candied Bakery, Melbourne
This American-influenced bread house was dreamt up by chef Toula Ploumidis and baker Orlando Artavilla. There are Australian classics like lamingtons with ruby red jam through the centre, fruit buns, and pies.
You'll also find soft serve made with all-natural ingredients, jam doughnuts, and apple pies shakes. Shakes are exactly what they sound like: soft pastry and apple blended into a thickshake.
Go here for: If the apple pie shake doesn't strike a chord, try the range of organic bread. Their apple sourdough is a crowd favourite.
Satisfy your love of baked goods with season 3 of The Great Australian Bake Off, Thursdays 8.30pm on Lifestyle.