Miss Sina’s Sticky Glazed Cinnamon Buns Move to Dulwich Hill
Words by Ben Hansen · Published on 28 Aug 2026
To the sadness of many Sydney coeliacs, beloved gluten-free bakery Nutie shut up shop in April after a decade of doughnuts. In its 10 years, iterations of Nutie brought flourless treats to Surry Hills, Balmain and finally Dulwich Hill, where it had been located since 2023. Now, Nutie founder Sina Klug has moved in her vegan bakery Miss Sina in its place.
“Unfortunately, gluten-free products in this economy, for us, were just not viable anymore,” Klug says about the decision to close Nutie. But the response to Miss Sina, in its new address, has flipped that – and she’s glad she took the risk.
“The neighbourhood has been so welcoming,” she says. “[Miss Sina Dulwich Hill] was originally meant as a little stepping-stone to make it through a tough time, and now everyone in our team is so happy. We’ve got a wonderful relationship with our neighbours. The landlord comes in every morning in his slippers, with his own coffee cup, for an espresso.”
Miss Sina 2.0 already has a lived-in feeling, despite only being open in this location since June. The biggest change made to the space is a new neon pink sign proclaiming, “We got buns, hun”. This references the bestseller at the original bakery: the sticky glazed cinnamon scrolls that fill the cabinet, one sheet pan at a time.
There’s banoffee pie, too, along with vanilla Basque cheesecake, pastries topped with poached pear and custard frangipane, and pain au chocolat, plus a range of specialty drinks including an extravagant banana pudding matcha latte that arrives under a cloud of whipped cream.
Klug worked with Miss Sina’s chef Lucas Fairbanks to reshuffle the brunch offering for Dulwich Hill. Most notable is the ever-popular banh mi croissant, a special that was so popular it’s cemented itself on the permanent menu.
It features “duck” made from seitan and a mushroom pâté, alongside all the usual banh mi trimmings – house pickled daikon and carrot, coriander, hoisin sauce and chilli. As the name suggests, it’s piled into a croissant instead of a crunchy white roll.
“We actually made, for our Christmas menu last year, a pâté that was so outstanding,” Klug says. “Our chef kept on eating it on a croissant, and I kept on having it on dark bread. At some point, we were like, ‘Christmas is over. I really miss the pâté. What kind of menu item could we come up with to [bring it back]?’”
You’ll also find a Philly “cheesesteak” bagel, where dried and pulled shiitakes – cooked until they’re meaty “in flavour and texture” – replace the beef.
Order in and you may be served your croissant, bagel or bun on a vintage plate, sporting cherry blossoms or maybe a cutesy scene of a mill at sunset. These colourful second-hand scores have been carried over from Nutie and come courtesy of one of the shop’s Dulwich Hill neighbours.
“Two shops up is Tony’s Used Furniture. And Tony and his brother Gary have been in the community for the past 40 years,” says Klug. “Pretty much every cup and little cake plate that we have is from them. Every day, our barista will bring Tony his coffee, and come back with either new plates, or tennis rackets, or another gift that Tony has for us on the day.”
On Sundays, Tony lends Miss Sina extra space for more seating.
When Nutie closed, Klug promised she would add some gluten-free favourites from its menu to the Miss Sina mix – the chocolate mousse is already on its way back.
Miss Sina
496 Marrickville Road, Dulwich Hill
Hours:
Mon to Fri 8am–3pm
Sat & Sun 8am–4pm
About the author
Ben Hansen is a Sydney-based writer, specialising in food, drink, culture and music. He is the former Sydney editor of Concrete Playground, and hosts mornings with Ben Hansen weekly on FBI Radio.
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