Best Bakeries and Pastry Shops in Sydney

The Bread Renaissance in Sydney

Sydney has experienced a bread renaissance over the past five years. The city now has more than 50 bakeries that produce sourdough bread using traditional fermentation techniques. The defining characteristic of Sydney bread is the use of organic flour and long fermentation times, which produce a loaf with a crisp crust and a chewy, open crumb. The best sourdough in Sydney is produced by small bakeries that operate wood-fired ovens and sell their bread directly to the public.

The Bakeries to Visit

Bourke Street Bakery in Surry Hills has been the benchmark for Sydney sourdough since 2009. The bakery operates a wood-fired oven and produces a range of breads including sourdough, ciabatta, and focaccia. The sourdough is made with organic flour from New South Wales and fermented for 18 hours. The price is $10 for a whole loaf. The bakery also produces a range of pastries including croissants, pain au chocolat, and danishes for $5 each.

Sonny's in Newtown is a 20-seat bakery that opened in 2018 and has developed a strong following for its sourdough and pastries. The bakery operates a wood-fired oven and produces a range of breads including sourdough, rye, and wholemeal. The sourdough is made with organic flour from New South Wales and fermented for 24 hours. The price is $12 for a whole loaf. The bakery also produces a range of pastries including croissants, pain au chocolat, and danishes for $5 each.

The Baker's Daughter in Balmain is a 15-seat bakery that opened in 2020 and has developed a strong following for its cakes and pastries. The bakery specialises in celebration cakes for birthdays, weddings, and other events. The vanilla bean cake with fresh berries is the signature offering. The price is $65 for a six-inch cake. The bakery also serves a range of pastries including croissants, pain au chocolat, and danishes for $5 each.

Flour & Stone in Woolloomooloo is a 20-seat bakery that opened in 2015 and has developed a strong following for its sourdough and pastries. The bakery operates a wood-fired oven and produces a range of breads including sourdough, ciabatta, and focaccia. The sourdough is made with organic flour from New South Wales and fermented for 18 hours. The price is $10 for a whole loaf. The bakery also produces a range of pastries including croissants, pain au chocolat, and danishes for $5 each.

Gravity Bread in Marrickville is a 10-seat bakery that opened in 2022 and has developed a strong following for its sourdough and rye bread. The bakery operates a wood-fired oven and produces a range of breads including sourdough, rye, and wholemeal. The sourdough is made with organic flour from New South Wales and fermented for 24 hours. The price is $12 for a whole loaf. The bakery also produces a range of pastries including croissants, pain au chocolat, and danishes for $5 each.

The Croissant Standard

The best croissants in Sydney are produced by Bourke Street Bakery and Sonny's. Both bakeries use French butter and a 24-hour fermentation process to produce a croissant with a crisp, flaky exterior and a soft, buttery interior. The price is $5 for a plain croissant and $6 for a chocolate croissant. Flour & Stone also produces a strong croissant, but it is slightly more expensive at $6 for a plain croissant.

The Sourdough Standard

The best sourdough in Sydney is produced by Bourke Street Bakery and Sonny's. Both bakeries use organic flour from New South Wales and a long fermentation process to produce a loaf with a crisp crust and a chewy, open crumb. The price is $10 for a whole loaf. Gravity Bread produces a strong rye sourdough that is worth seeking out if you prefer a denser loaf.