15 Top Chefs Share Their Favourite Sydney Bakeries for Little Treats

Ever found yourself staring at a cabinet full of freshly baked pastries, but everything looks so bloody good, you just can’t make a decision? That’s what it’s like trying to decide on a bakery in Sydney. We’re truly spoilt for choice.

So, to help narrow down the endless options for elite pastries, cakes and more, we’ve asked the city’s best chefs and authors for their hot tips. Because we all deserve a little treat – now more than ever.  

Danielle Alvarez 

Flour and Stone. Nadine [Ingram] is just amazing at having this, like, extreme variety. She makes it so hard to choose. I love it when she does cookies because I can just have one of those with a coffee – it’s a perfect little treat. But I can’t get past her cakes. They’re just heaven. The lemon dream? The one with meringue and lemon? It’s a big doorstop of a piece of cake.

O Tama Carey

AP House, on the roof of the Paramount. It’s close to work, so it’s very convenient to collect a ham and cheese baguette on my way in. One of my favourite little sweet snacks are the Emperor’s Puffs that you get in Dixon Street Mall [in Chinatown] from a hole-in-the-wall bakery. They are bite-sized, scorchingly hot, with a beautiful soft – not overly sweet – dough with hot custard on the inside.

Emiko Davies 

I’m definitely going straight to Flour and Stone and it is probably a toss-up between the panna cotta lamington or the wholesome carrot cake – or whatever other delectable thing is on the counter. I love walking into Flour and Stone and smelling the waft of good things baking and settling into one of the little tables. It feels like home, only better.

Peter Gilmore, Bennelong

Occasionally, I call into AP Bakery in Darlinghurst. I often go to Only Coffee in Crows Nest and then walk around the corner to Crescent Croissanterie to grab a Nutella and banana danish.

Lennox Hastie, Firedoor 

I’m more of a savoury guy, if I’m honest. Just down the road at AP Bakery is always a good go-to. It’s easy to swing by, there’s always something – even if you don’t get there super early, and they’ve sold out of some things. It’s quite nice, even some of their sweet stuff’s got a savoury edge to it. They’re not afraid to add a bit of salt to something sweet. To balance it out or caramelise sugars.

Andy Hearnden

I do love a good Portuguese tart, and Tuga Pastries is close to my studio, so that has become my favourite treat.

Elizabeth Hewson

Emperor’s Garden custard puffs window in Chinatown. Oh boy, those hot little puffs of custard are so dreamy. I could polish off 12, no problem.

Christine Manfield

I’m a bit of a pastry slut, my nose is always to the ground when it comes to that. My favourites are probably at AP Bakery, the one I go to is on the top of Paramount. I like the Aleppo pepper and cheese scroll, and the danishes – whichever fruit that they happen to be using. Their chocolate buckwheat croissants are pretty mean, too.

Brendan Pang

Khanom House for matcha, plus all the baked goods. The pandan honey cake is unreal, and the Thai milk tea Basque cheesecake is a must.

Neil Perry, Margaret

Flour and Stone and I’m grabbing a lamington – an extremely decadent little cake that never disappoints.

Josh Niland, Saint Peter

The team at Fiore Bread make beautiful bread, pastries and coffee. And have a beautifully sunny position in McMahons Point on the north shore – great for an early morning treat.

Carley Scheidegger, Corner 75

I’m a big pastry girl, no surprise. The Iggy’s pain au chocolat is my ultimate sweet treat.

Oscar Solomon, The Apollo Group

Azuki Bakery in Newtown. Literally fucking everything.

Isobel Whelan-Little, Kiln

AP Bread & Wine for the carrot cake.

Sol Yoon, The International

Lode Pies. Their pastry work is next level.

Want more recommendations from the city’s best chefs? Head to our series page to find out where they dine with a group, their favourite burger spots, and much more.