Our judges hand down the fi­nal verdict on Aus­tralia’s best bak­eries and dessert bars.

From crack­ing sour­dough to deca­dent dough­nuts and the ul­ti­mate crois­sant, we’ve com­piled our panel of de­li­cious. ex­perts’ verdict on Aus­tralia’s best bak­eries, dessert bars and patisseries

The Sunday Telegraph (Sydney) - Stellar - - Contents - For our na­tional round-up of Aus­tralia’s best bak­eries & patisseries, visit de­li­cious.com.au

Looks are one thing, but it’s what’s in­side that counts, es­pe­cially if you’re talk­ing about our lat­est crois­sant crush. Yep, it’s of­fi­cial. Stuffed crois­sants are the best thing since sliced bread. Ironic, con­sid­er­ing sliced bread doesn’t cut it any­more; we’d pre­fer a sour­dough or dark rye miche, thanks.

A cross sec­tion of the stuffed crois­sant re­veals a coloured strata of flavours. Think: the Gold Coast’s Bam Bam Bake­house’s twice-baked Mint Slice ver­sion, and Oakridge chef Jo Bar­rett’s cheeky ‘Toad in a Cro’ sausage crois­sant. And that’s just in Aus­tralia. Fur­ther afield, New York’s Union Fare is dish­ing up a lob­ster crois­sant roll, while French mas­ter baker Gon­tran Cher­rier’s Tokyo out­post has a matcha-streaked ver­sion that’s baked into a cube.

But crois­sants with kooky fill­ings aren’t the only jaw-drop­ping thing bakin’ dis­be­lief. Here’s our list of the best bak­eries and patisseries ris­ing to the oc­ca­sion across New South Wales and Vic­to­ria.


We need to talk about Flour and Stone’s (53 Ri­ley St, Wool­loomooloo) fine ap­ple tart. Sliv­ers of ap­ple, lay­ered like fallen domi­nos on a vanilla cus­tard and puff pas­try base. You don’t need another rea­son to make the trip, but there’s much more to baker Na­dine In­gram’s of­fer­ing to keep you com­ing back, and we’re ob­sessed with her sell-out panna cotta-soaked lam­ing­ton.

Black Star Pas­try (277 Aus­tralia St, New­town; 85-113 Dun­ning Ave, Rose­bery; The Ga­leries, 500 Ge­orge St, Syd­ney) may pro­duce one of Aus­tralia’s most In­sta­grammed desserts – hello lay­ered wa­ter­melon cake – but there’s more to try. The lamb and red wine pie is a puffed par­cel filled with or­ganic, free-range braised lamb shank.

Lor­raine Gods­mark’s lemon tart at her Lor­raine’s Patis­serie (320 Ge­orge St, Syd­ney) is a pud­dle of lemon curd en­cased in a puff pas­try bowl, known to run down your hand if you at­tack it too greed­ily. Her mas­car­pone cake is lay­ered co­conut dac­quoise and straw­ber­ries, the top slightly blow torched, and she’s rightly fa­mous for her date tart, too.

Some of our best chefs swear Iggy’s Bread (131 Macpher­son St, Bronte) is the best in Syd­ney, and who could ar­gue? Baker Igor Ivanovic has been bak­ing his lust­wor­thy loaves for more than a decade in his pop­u­lar Bronte bak­ery, and the love and at­ten­tion to de­tail is in ev­ery bite. From the nat­u­rally leav­ened, peas­ant-style whole­wheat loaf to the New York-style dark rye and bagels, Iggy’s makes all your bread dreams come true. For some­thing dif­fer­ent, try the fluffy olive buns – they’re spe­cial.


The love for Kate Reid’s Lune (119 Rose St, Fitzroy) only rises, like the air in her cult pas­tries – this is­sue’s cover stars – lov­ingly made over three days and snapped up in min­utes. Join the queue or book an ex­per­i­men­tal de­gus­ta­tion as you watch the magic hap­pen in the tem­per­a­ture-con­trolled glass cube, aka Lune Lab. Matt Pre­ston votes this his num­ber one: “I can’t re­sist Lune for their crois­sant per­fec­tion to be eaten ex­actly 10 min­utes af­ter they come out of the oven.” A city store is im­mi­nent.

Noisette (84 Bay St, Port Mel­bourne; 412 Cen­tre Rd, Bentleigh) sup­plies many of Mel­bourne’s best cafes with the bread that be­comes the toast for the av­o­cado that’s dash­ing the prop­erty dreams of mil­len­ni­als, but it’s worth go­ing straight to the source for their ex­cel­lent French baguette. Mean­while, Baker D. Chirico (178 Fara­day St, Carl­ton; 149 Fitzroy St, St Kilda; 183 Do­main Rd, South Yarra) re­mains one of Mel­bourne’s first and best ar­ti­san bak­eries. Founder Daniel Chirico’s sig­na­tures in­clude hand-crafted sour­dough, su­gar-dusted bom­boloni and, at Easter, hot cross buns.

You could come to Tivoli Road Bak­ery (3 Tivoli Rd, South Yarra) for Michael James’ crack­ing-crusted sour­dough, and many do just that. But, when she’s in town, de­li­cious. Ed­i­tor-in-chief Ker­rie Mccal­lum comes for the sausage rolls – you’d be a fool not to pick up James’ pork, ap­ple and fen­nel sausage roll. You could also come for the morn­ing bun – crois­sant dough tin-baked, dusted in or­ange su­gar and piped with cus­tard.

Af­ter time at Noma and Vue du Monde, Matt Forbes’ cafe, Cobb Lane (13 An­der­son St, Yar­rav­ille), is where he turns out the city’s finest cus­tard-filled dough­nuts with be­com­ing com­bos such as co­conut and kaf­fir lime.

It’s the Lolly Bag cake, cooked on Masterchef, that put Bernard Chu’s Luxbite (38 Toorak Rd, South Yarra) on the map of ev­ery sweet tooth. With seven lay­ers of milk bar mem­o­ries, this was Chu’s way of in­cor­po­rat­ing Asian flavours with French tech­nique for an Aussie au­di­ence, and it worked. Desserts have an Asian in­flec­tion, and in­clude pan­dan sponge filled with kaya (Malaysian co­conut jam) cream as well as matcha cheese­cake.

French-trained Christy Tania made her name at Mel­bourne’s first dessert res­tau­rant, Om Nom, and later as a Masterchef reg­u­lar. Now, her first solo ven­ture, Glace (1A Peel St, Wind­sor), is ground zero for her fab frozen desserts, such as ice cream cookie sand­wiches.

SWEET SUR­REN­DER Mel­bourne’s Tivoli Road ...

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