10 best Sydney bakeries

10 best Sydney bakeries

Healthy bread from a 2,000 year old recipe? All of summer in a single, sweet mouthful? It comes out of Sydney's best ovens
Baroque Bistro Patisserie
Chef Jean-Michel Raynaud at Baroque Bistro Patisserie.

Sonoma

There’s a good reason why Sonoma’s sourdough graces plates at powerhouse Sydney restaurants such as Tetsuya’s and Guillaume @ Bennelong. It’s pure, unadulterated bread porn.

The bakery’s cult loaf is the Miche boule, made with a mixture of wholemeal flour, white flour and roasted barn flour -- yours for $7.

215a Glebe Point Road, Glebe; +61 (0) 2 9660 2116 

Bourke Street Bakery

Bourke St Bakery, Surry HillsBourke Street Bakery, Surry HillsThe line of customers outside Bourke Street Bakery can stretch around the corner -- and a decent chunk of those are waiting patiently for the passionfruit meringue tart.

With a combination of not-too-sweet Italian meringue and tangy passionfruit curd, 80 to100 of these babies are sold each day.

633 Bourke St., Surry Hills; +61 (0) 2 569 3225 

Brasserie Bread

With its caramelized crust, Brasserie’s organic sourdough batard is worth the drive to Banksmeadow -- it’s part of their award-winning organic sourdough range which won a slew of medals at the 2011 Sydney Fine Food Show. Around 350 of these classic, oval-shaped loafs are sold each week, at $7.50 a pop.

Around 350 of these classic, oval-shaped loafs are sold each week, at $7.50 a pop.

1737 Botany Road, Banksmeadow; +61 1300 966 845 

La Renaissance Patisserie

This traditional French patisserie has been churning out mille-feuille, croquembouche and flan for more than 35 years.

But La Renaissance Patisserie is most famous for its almond croissant, selling in excess of 1,000 each week. Morning rush hour is when coffee lovers queue up for their pastry-and-caffeine fix.

47 Argyle St., The Rocks; +61 (0) 2 9241 4878

Baroque Bistro Patisserie

Macaron from BaroqueBaroque macaronEvery morning, people press their faces against the windows for a glimpse of Baroque’s macarons: delicate French treats in flavors such as pistachio and sour cherry, chai or passionfruit and chocolate.

Of 8,000 produced each week, the salted caramel are the crowd pleasers, according to patissier Jean-Michel Raynaud. Aged eggs are his secret to perfecting the shiny meringue shell encasing the ganache. 

A box of four costs $10.

88 George St. at corner of Hickson Road, The Rocks; +61 (0)2 9241 4811 

Sweet Infinity

Sweet Infinity pumps out 3,000 brownies a week between its Woolloomooloo and Strand Arcade stores.  It’s a calorific classic, using equal parts chocolate to butter and only 4 percent flour and sour cream in the end of the mixing process. 

53 Riley St., Woolloomooloo; +61 (0) 2 9331 2448 

Black Star Bakery

Strawberries and taste from Black Star BakeryBlack Star Bakery cakeIt’s a cake, but not as we know it.

The strawberry-watermelon-rose-cream creation made with almond dacquoise is Black Star’s most requested item. Covered with rose petals and strawberries, the unusual twist is the juicy chunk of watermelon layered in the middle.

At $6.50 a slice, it’s summer in a mouthful.

277 Australia St., Newtown; +61 (0)2 9557 8656

Iggy’s Down Under

Iggy's makes the bread of choice at Aria, Bistrode and Rockpool.

Carb-needy customers queue every day for Iggy’s artisanal bread, made using 2,000-year-old methods.

There are four styles: country sourdough, bagels, rye with caraway seeds and a ficelle. The Friday special is a doozie -- a seeded, whole-wheat health bread made with raw honey and crunchy grains.

49 Belgrave St., Bronte; +61 (0)2 9369 1650

Croissant D’Or

The St Tropez Cake (La Tarte Tropézienne) is a round, brioche-style cake stuffed with a vanilla custard and Grand Marnier filling -- then scattered with almonds and icing sugar.

They only make them Fridays and Saturdays -- arrive just after dawn if you want a slice ($3.90), which sell out within hours. 

117 Macleay St., Potts Point; +61 (0)2 9358 6014

St Honore

Bread lovers line up from 6 a.m. for St Honore's organic sourdough, which has been crafted using a passed-through-the-generations culture starter -- nobody actually knows how old it is. 

Loaves costs $4.80 each -- the same price as the beef burgundy pies, which are worth a mention themselves.

50 Miller St., North Sydney; +61 (0)2 9929 4388

 

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