{"id":7309,"date":"2026-05-08T06:35:07","date_gmt":"2026-05-08T06:35:07","guid":{"rendered":"https:\/\/www.europesays.com\/australia\/7309\/"},"modified":"2026-05-08T06:35:07","modified_gmt":"2026-05-08T06:35:07","slug":"14-new-sydney-bakeries-weve-tried-and-loved-this-year","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/australia\/7309\/","title":{"rendered":"14 New Sydney Bakeries We\u2019ve Tried (and Loved) This Year"},"content":{"rendered":"

A third of the way through 2026 and new ovens are cranking all over the Harbour City. We have a seemingly insatiable appetite for baked goods, and there\u2019s no shortage of bakers doing the classics perfectly or delivering more individual serves. You won\u2019t be let down if you hit one of the spots loved by this city\u2019s top kitchen talents<\/a>, and I personally can\u2019t go past a fresh Iggy\u2019s<\/a> croissant: deeply savoury, ultra buttery.<\/p>\n

Equally, you\u2019re in for a carby treat if you visit one of the 2026 newcomers. Here are 14 to try.<\/p>\n

\u2022 Hit Darlo\u2019s new Filipino cafe\u00a0Meryenda<\/a> for house-baked sweets \u2013 like vibrant ube pandesal stuffed with custard, buttery Spanish bread and stocky house-baked madeleines<\/a>. Plus, slices of coconutty cassava cake.<\/p>\n

\u2022 A Potts Point laneway is now the spot for sourdough doughnuts and coffee till late.\u00a0Full Proof<\/a>\u2019s golden fluffy rounds are fried till golden then dusted in cinnamon sugar (or chicken salt), or arrive stuffed with house-made ice-cream.<\/p>\n

\u2022 At Jinius<\/a>, tenacious pastry talent Yeongjin Park is serving croissants, makgeolli-laced sourdough and brunch plates in the shade of the Harbour Bridge. Plus, he\u2019s refined the recipe for his Sydney-famous Portuguese tart, which is still hefty, craggly edged, custard-filled and laced with miso caramel.<\/p>\n

\u2022 Visit\u00a0Glebe\u2019s newest bakery<\/a>, a favourite market croissant finds a permanent home. The couple behind the spot taught themselves how to make croissants at home, as a way to connect while their new baby slept.<\/p>\n

\u2022 Some of Sydney\u2019s best bagels are matcha turtles and coffee-flavoured cats. Cuteness is the MO at Yuki Bagel<\/a>, which isn\u2019t a newcomer \u2013 but there are new pop-ups\u00a0announced regularly<\/a>.<\/p>\n

\u2022 This family-run bakery<\/a> has perfected its pies \u2013 with a lot of the charm down to the pastry being rolled fresh each morning. Head in for thick slices of blueberry pie, individual sour cherry pies, chunky babka, refreshing Persian soda and traditional Turkish coffee.<\/p>\n

\u2022 Kiki Dessert<\/a> \u2013 in a Studio Ghibli-inspired arcade space (where the\u00a0Broadsheet team had brekkie<\/a> recently) \u2013 supplies Ultimo with zingy madeleines, custardy canel\u00e9s and fruit-studded cream cakes.<\/p>\n

\u2022 While Cafe Lewi<\/a> is more cafe than bakery, the fact that the owners (a couple of Rockpool alums) are making the impressive pastry line-up in-house each morning warranted its inclusion on this list. Expect the likes of tomato-studded slabs of focaccia, sharply cheesy scones, glossy glazed strawberry doughnuts and pretty little celebration cakes.<\/p>\n

\u2022 Korean doughnut chain Knotted<\/a> made its debut in Australia with flavours like matcha, Earl Grey, milk cream and roasted sweet corn.<\/p>\n

\u2022 Self Raised Snack Shoppe headed west, opening a kiosk in Merrylands<\/a>. You\u2019re sorted with huge hoagies, pistachio doughnuts and more.<\/p>\n

\u2022 After a false start, Cherry\u2019s Goods reopened in the CBD<\/a>. And with on-site ovens, now everyone will leave with a fresh cookie (and outlandish matcha, if you fancy).<\/p>\n

\u2022 I cannot imagine the battery shop to bakery pipeline is particularly strong. But that all changed when\u00a0Ard<\/a> opened in January. More than four months on and the street-long weekend queues are just as consistent. Christiana Daaboul\u2019s choc-topped baklava, cinnamon scrolls and Lebanese-leaning sweets are worth any wait.<\/p>\n

\u2022 If you\u2019re looking for classic French bakes and tartines, Tonton\u2019s new Newtown outpost<\/a> is for you. Everything\u2019s baked in the Surry Hills original, using single-origin Provenance flour.<\/p>\n

\u2022 Lumi chef Federico Zanellato\u2019s third Lode outpost\u00a0joined Rozelle<\/a> late last year, with plump tiramisu buns, floaty chiffon cakes, focaccia and more.<\/p>\n