The smell of freshly baked bread makes us do funny things: it steers us off course from our regular route to work, makes us spend money we otherwise would’ve saved, convinces us we need a second breakfast – all before 10am.

Sydney hasn't had a sourdough tradition for long and there's still not a huge amount of exceptional bakers, but the ones we do have compare to the best on the planet. With state-of-the-art equipment, dedication to organic, quality grains and an aversion to the cheap tricks and additives which have plagued Australian bread for too long, these bakers are Sydney's future.