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.

Baked by Keiran


A tiny bakery with decade-old recipes and 72-hour sourdough.

455 Marrickville Road, Dulwich Hill

Iggy’s Bread


One of the oldest but most state-of-the-art, technical bakeries in Sydney.

145d Macpherson Street, Bronte



Where Sydney's best cafes get their bread.

206 Cleveland Street, Chippendale



No toasters here – the bread is as fresh as it comes.

8 William Street, Brookvale

Two Chaps


This vegetarian cafe makes almost everything in house, including its bread.

122 Chapel Street, Marrickville

Mrs Jones the Baker


A husband and wife team make artisan sourdough, baguettes and cakes.

16A Lawrence Street, Freshwater