And why you’ll want to visit them all
There’s something irresistible about stepping into a bakery and being greeted by the smell of fresh bread straight from the oven. The crackle of a crusty loaf, the glossy swirl of a scroll, the delicate layers of a croissant… It’s a sensory experience that never gets old.
As a Sydney local, I know that the baking scene is thriving, with passionate bakers turning out everything from traditional sourdoughs to wildly creative pastries. Whether you’re a weekend bread-hunter, a coffee-and-croissant regular, or just love discovering hidden gems, this list is for you.
These six bakeries stand out for what they bake and how they do it, with care, creativity and a whole lot of flavour.
1. Brickfields – Chippendale
206 Cleveland St, Chippendale NSW 2008
This little bakery tucked into the backstreets of Chippendale has earned cult status among bread lovers, and for good reason.
Brickfields combines traditional European techniques with modern Aussie flair, and their rye and caraway loaf is a must-try. Dense, chewy and packed with flavour, it’s perfect with a swipe of cultured butter or served with smoked fish.
The bakery itself is a charming, sun-drenched spot where you’ll find locals lining up for flaky croissants and cardamom buns. Their focus on sourdough fermentation and small-batch baking keeps everything fresh and authentic.
Why they’re different: Brickfields mill some of their own flour and bake in a deck oven, giving their bread a distinctive crust and crumb.
2. Bourke Street Bakery – Surry Hills (and many more locations)
633 Bourke St, Surry Hills NSW 2010 (plus 11 other locations across Sydney)
You can’t talk about Sydney bakeries without tipping your hat to Bourke Street Bakery. What started as a humble corner bakery in Surry Hills has grown into a beloved Sydney-wide institution, known for its sourdough, and ginger brûlée tarts.
Despite their expansion, they’ve kept things honest. Everything is made by hand, using time-honoured techniques. You’ll always find queues on weekends, but it’s worth the wait.
Why they’re different: They’ve mastered the balance of bakery and café. You can pop in for a loaf or sit down with a coffee and a slice of quiche.
3. Lode Pies & Pastries – Surry Hills
487 Crown St, Surry Hills NSW 2010
Lode is where pastry meets fine art. This ultra-modern patisserie is famous for its laminated croissant-dough pies: a golden, buttery miracle with layers you could count.
One standout is their miso mushroom pie, which blends savoury umami flavour with rich, buttery pastry.
While the shop may be minimalist in design, the food is anything but. Their pistachio cruffins and multi-layered danishes are some of the most visually stunning in Sydney.
Why they’re different: Their unique pastry-dough base is treated like puff pastry, making every bite a crisp, flaky adventure.
4. AP Bakery – Surry Hills Rooftop
Rooftop, 52 Reservoir St, Surry Hills NSW 2010 (plus 6 other locations around Sydney)
You’ll find AP Bakery perched atop Paramount House in Surry Hills (yes, literally on the rooftop). But it’s not just the location that makes it special. Run by the same team behind Ester and Poly, AP is hyper-focused on grains, fermentation and creative flavour.
They work with Australian farmers to source rare and heirloom grains and mill their own flour in-house. Their brown butter canelé and house-made rye loaves are second to none.
Why they’re different: This is next-level baking: experimental, locally driven and full of heart. You can taste the terroir in every slice.
5. Humble Bakery – Surry Hills
50 Holt St, Surry Hills NSW 2010
True to its name, Humble Bakery is understated, but impressive nonetheless. Brought to you by the team behind Porteño, they’ve created a space where South American flair meets traditional Aussie baking.
Their dulce de leche scroll is a soft, sweet tribute to Latin desserts, and their pan de campo is a rustic loaf that’s brilliant with cheese or soup.
They’ve also got a great savoury menu, with filled focaccias and inventive salads that make this a top lunch spot.
Why they’re different: A blend of Latin-American baking tradition and modern Aussie café culture, with zero pretension.
6. Penny Fours – Leichhardt
141 Norton St, Leichhardt NSW 2040
If you’re heading out Inner West way, Penny Fours is your sweet tooth’s dream. This cosy bakery and patisserie is known for its ever-changing cabinet of creative cakes, éclairs and shortcrust tarts.
One week you might find pineapple and star anise custard tarts, the next, a black sesame and yuzu choux bomb. Everything is beautifully presented and loaded with seasonal flavour.
Why they’re different: Owner Penelope Ransley is a classically trained pastry chef with a knack for surprising flavour pairings and modern takes on French classics.
Final rise: A note for Sydney’s café and bakery owners
All this talk of perfect crusts and golden pastries might have you desperate to create your own. But if you’re running a busy café or bakery, you know just how much work goes into baking from scratch every day.
That’s where Suprima’s frozen sandwich dough, scroll dough, and sweet buns come in. They supply high-quality dough made from scratch, snap frozen and ready to use. Simply thaw, proof, and bake fresh. You save on time, labour and ingredients, while still serving up artisan-quality results your customers will love.
Author: Marshall Thurlow is Director and Founder of Orion Marketing Pty Ltd. He is a digital marketer with expertise in SEO, website design, content marketing, and project management.