Goodwood Bakeshop

It's fitting that husband-and-wife duo Jamie Goodin and Alex Alewood named their tiny neighbourhood bakery using a mash-up of their surnames. Combined, the couple have more than 20 years’ experience working in some of the city's best bakeries: they met in 2010 while both working at Bourke Street Bakery, and between them have done stints at Brickfields, Black Star Pastry and, most recently, Staple Bread & Necessities in Seaforth. Alewood also used to be head baker at social enterprise Bread & Butter Project.

Each day, they bakes loaves of plain and seeded sourdough, as well as some outstanding pastries, including plain croissants, pain au chocolat, and superb Gruyere-and-mustard croissants (which often sell out before 8.30am).

The bakery has a small commercial grain mill, which is used to freshly mill the whole-wheat flour that’s added to dough starters. All of the flour used by the kitchen is grown, harvested and milled in NSW, near the Tamworth “wheat belt” region.

Other pastries and desserts are dictated by seasonal produce, with past highlights such as strawberry-and-hazelnut danishes and tapenade-and goat’s-cheese scrolls. Alongside the baked goods, Goodwood serves coffee by nearby Deluca Specialty Coffee.