238 Oxford Street has been something of a baked goods mecca for a few years now. Until recently, the terrace at the Bondi Junction end of Oxford Street was home to the much-loved Cook & Baker, where queues around the corner were a common sight. Having grown from a market stall into a fully fledged business in under three years, the space’s new resident – Hudson’s Bakery – is attracting a similarly committed client base, with the main point of difference being the level of gluten in its food.

Founded in 2020 by Sandra Hudson, Hudson’s is an entirely gluten-free bakery, offering everything from lamingtons to breadsticks and sticky caramel slices to a crowd that often struggles to find baked goods that fit their dietaries.

After working as a consultant and then partner at another popular Sydney bakery, Sandra was encouraged to set up her own entirely gluten-free baking range by her friends, who – gluten-intolerant or otherwise – couldn’t get enough of her triple-chocolate cookies. Two years later, the Hudson’s Bakery market stalls – at Carriageworks and Cambridge Markets – had gained such a following that setting up a separate space became a necessity.

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Hudson’s first physical store on Old South Head Road closed at the end of 2021, and the new store is a step up from its former (charmingly low-fi) digs. The scent of Hudson’s bafflingly soft gluten-free loaves wafts through the light-filled space, and a whitewashed table on the street is crowded with happy people tucking into carrot cake loaded with icing, and toasties stuffed with turkey and cranberry sauce. Batch-brewed coffee and tea is served for cookie-dunking purposes, and shelves are stacked with packets of crunchy bark crackers and gingerbread biscuits.

Eager to help her gluten-intolerant customer base enjoy good food at home, Hudson and head baker Kirsten Paris also offer takeaway dishes such as lasagne, stout pie and a seasonal crumble.

Having worked in kitchens across the world – from France to Canada to Japan – Paris isn’t gluten-intolerant, and approached recipe development without any preconceptions about the limitations of gluten-free baking. As a result, the Hudson’s menu is delightfully granola-bar free – think chewy sesame bagels, sweet and savoury muffins, a range of pizzas and the rich chocolate brownies, which invariably sell out every Saturday at the Carriageworks market stall.

The temporary Bondi store was characterised by its community-centric approach, and that’s something the Hudson’s team is keen to maintain. The ethos is about making gluten-intolerant people feel loved.
“Like when you go to your grandma’s as a child and she’s got a special creation waiting for you every time. I want every person who walks through the door to feel like the most important person in the world,” Hudson tells Broadsheet.

Hudson’s Bakery
238 Oxford Street, Bondi Junction
0414 380 446

Mon to Thu 7am–2.30pm
Fri 7am–5pm
Sat 7am–2.30pm
Sun 9am–2.30pm