The woodfired breads at Cherry Moon are so good, the Sydney bakery regularly sells out. But inner west locals don’t just flock to the venue for its doughy goods — the cafe also has impressive house-made fermented wares, pickles and tasty brunch fare. 

When you’re used to having only one option on a menu, it’s easy to be struck by indecision when you actually have to make a choice. So be patient if the queue sometimes stalls at Wholegreen Bakery — everything here is 100-percent gluten-free. 

In the middle of Pyrmont you’ll find family-run Pioik Bakery. Inside? Breads, cakes, meringues, frittatas, pastries, tarts and any other baked good you can think of. The Harris Street local started off with the mission to create simple, great food. 

This Chippendale cafe and bakery is a go-to for any inner-city local. For sweet tooths, Brickfields’ cabinet boasts the likes of passionfruit and white chocolate lamingtons, black sesame cookies, Persian love cakes, date and custard tarts, and croissants.

Woolloomooloo favourite Flour and Stone expanded its digs in early 2020, opening a takeaway-only cafe just a few doors down on Riley Street. Known for its top-notch pastries, delicious sandwiches and carb-laden comfort food.

It wouldn’t be a complete list of Sydney’s top bakehouses without Bourke Street Bakery making an appearance. The bakery chain has 12 Sydney locations, and they all serve the ginger crème brûlée tart and chocolate and sour cherry cookies.

If not for the queue running out the door, Iggy’s Down Under would be easy to miss. But if the queue of ga-ga customers somehow fails to catch your attention, the wafting aroma of freshly baked bread certainly will. 

Nowadays, bakeries specialising in sourdough are a dime a dozen. Twenty years ago? Not so much. Infinity Bakery in Darlinghurst, originally led by baker Phillip Searle, was a rare find for organic sourdough in the inner city. 

You may have seen them in cafes across Sydney: huge, pudgy scrolls covered in a blanket of icing sugar. Hidden within are layers of buttery dough and a secret spice mix created by Tony Jabbour, owner and chef of Oregano Bakery. 

Sonoma sourdough may be a staple on breakfast menus throughout the city, but if you want to try its signature miche loaf, slow fermented baguettes or flaky pastries you’ll need to head straight to the source. 

Revitalising the old greasy Chick-a-licious chicken ‘n’ chips shop on Redfern Street, Breadfern is known for its organic, handmade rye breads, chicken and mushroom pies and banoffee tarts, as well as its hefty lineup of gluten-free options. 

This well-loved Bondi Junction establishment is a mecca for eastern suburbs sugar fans. And boy, can they make a good doughnut. The vanilla custard and raspberry jam is heaven, but prepare for a very messy, multiple-napkin eating experience.

Min Chai and Eddie Stewart are on a mission to make the humble lamington famous with pop-ups in Singapore and Tokyo. Here at the Newtown outpost, you’ll find wildly inventive takes on the classic Australian dessert.

This famed Sydney bakery is whipping up towering cakes, flaky pastries and fairytale-like desserts at The Rocks. For lunches and brunches, you’ll find croissants, cruffins, matcha Basque cheesecakes and savoury focaccia.

Bo Hinzack (of local coffee shop Showbox Coffee Brewers and Mosman’s Penny Royal) and James Sideris (Butter Boy Bake) teamed up to bring you Rollers Bakehouse, located along Rialto Lane mere footsteps from the beach in Manly.