Sydney’s sizzling hot bakery concepts

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The first things that come to mind when you think of Sydney are probably its famous Opera House or surfers riding the waves at Bondi Beach. But did you know that Sydney also homes some sizzling hot baked good concepts? We’ve selected six inspiring of them which provide an Aussie vibe in patisserie, bakery and chocolate.

Flour and Stone
Nadine Ingram opened Flour and Stone in 2011 with some hand-iced gingerbread cookies and an old-fashioned vanilla cake on the counter. Since then, her range of pastries has expanded and Flour and Stone has become famous for its lemon drizzle cakes and the best panna cotta lamingtons in town. Plus, the counter is always adorned with a beautifully sculptured apple tart. Flour and Stone is a small bakery and aims to stay that way. Chef Ingram refuses to compromise on the quality of the ingredients she uses, and she gives with a generous spirit.

Sydney’s sizzling hot bakery concepts

Zumbo Patisserie
Having starred in MasterChef Australia and many international contests, Italian-Australian Adriano Zumbo is one of Australia’s most celebrated patissiers. He’s particularly famous for his Zumbarons (Zumbo-style macarons) and his croquembouche towers. Zumbo has seven stores, including a concept store in Sydney. He has published two  books: Zumbo, full of delicious desserts, and Zumbarons, which celebrates his most popular creations – macarons – with 40 flavours to delight and inspire.

Sydney’s sizzling hot bakery concepts

Breadfern Bakery
On the corner of Chalmers street and Redfern, Breadfern satisfies everyone’s appetite with delicious artisan breads, pastries and lunchtime pies. Breadfern bakery has a passion for artisan bread and is emphatic about using only the best local ingredients. They pride themselves on using organic, sustainable and ethically produced products wherever possible. On their Breadfern blog, a must-read for bakers, they’re real ambassadors for healthy wholegrain, organic and sourdough breads.

Sydney’s sizzling hot bakery concepts

Brasserie Bread
Founders Michael and Tony set out to master the craft of baking sourdough and pioneer the artisan bread movement in Australia. Their artisan breads are baked fresh daily, many using single origin wheat that can be traced back to the source. By working with dedicated farmers throughout Australia, they celebrate the source in each and every loaf they bake, creating award-winning breads. Brasserie Bread focuses on the quality of their ingredients, the skill of their bakers and the integrity of their process to create truly delicious, artisan breads.

Sydney’s sizzling hot bakery concepts

Pana Chocolate
Pana Chocolate was founded by Pana Barbounis, with the intention of creating a rich, luxurious chocolate the whole world could enjoy. A chocolate that is smooth and textured as well as sweet and spicy. A chocolate that’s vegan, handmade and free of gluten, dairy, soy, added sugars and preservatives. And a chocolate that’s full of antioxidants, minerals, amino acids and vitamins. Barbounis started out making, packing and delivering each bar all by himself. By now his team delivers thousands of chocolate packages around the whole world.  

Sydney’s sizzling hot bakery concepts

Belle Fleur
Drawing on four generations of chocolate-making expertise, Belle Fleur Fine Chocolates makes exquisite handmade chocolates, fresh every day. They handcraft traditional chocolates that would not look out of place in their grandparents’ Belgian chocolate shop, as well as chocolates in contemporary shapes and flavours that cater to the adventurous Australian culinary spirit.

Sydney’s sizzling hot bakery concepts


Inspired by Sydney’s sizzling hot concepts? Discover the highlights of Budapest, New York, Amsterdam and Berlin too!

Are you interested in how Puratos can help you create or improve baked goods concepts? Contact your local Puratos representative to schedule a meeting.

 

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