Mawsons Under Bakery quickly became a cult classic, with its cardamom buns a fave. Photo: Tenele Conway.
The mission of finding a damn good pie or an incredible loaf of bread should always be approached with the fervour of Arnie hunting down Sarah Connor to save the future, and I’d like to think I’ve done the legwork here.
With the hours logged and many flaky missions accomplished, that’s not the kind of information that one should sit on; pies are best when shared, so here’s the definitive list when it comes to the best of the best bakeries across the region.
You’ll find award-winning breads and cabinets packed full of pasties at Lagom Bakery. Photo: Lagom Bakery.
Lagom Bakery, Burrill Lake
Born out of a lockdown passion project, Lagom Bakery has quickly become one of the South Coast’s most talked about stops, and for good reason.
What started as a hole-in-the-wall has evolved into a full-blown destination, with queues forming for its award-winning olive and herb bread, organic rye loaves and a cabinet packed with pastries.
The almond croissant is a standout, but it’s far from the only drawcard. Think bagels, pizza slabs, toasties such as the much-loved Reuben, and sausage rolls made with Martins Ridge pork.
There’s also a local providore within the bakery supplying local flowers, cookbooks and pantry goods rounding out the offering. Yes, there can be a wait, but there’s not a pastry-loving person among them who wouldn’t say it’s worth it.
Under, Canberra
Canberra’s beloved Under Bakery has officially become a cult classic, and while it produces some of the best breads and pastries in the capital, there’s one treat that stands out above all – the cardamom bun.
It’s the kind of pastry that rewrites all of your expectations when it comes to baked goods, and once you’ve had it, you can’t go back.
Behind it all is owner Lachlan Cutting, who travelled to Copenhagen, became obsessed with cardamom buns, and brought them back home to craft his own version.
With two locations, the original in Mawson with its rustic, bootstrapped feel, and the sleek Scandi-inspired Dairy Road space, the brand has grown, but the queues haven’t gone anywhere. Even at the original, where there’s no indoor seating, Canberrans will happily line up in the wind and sleet for a taste, and you should too.
Goulburn Donut Shop dishes up some of the best flavours in the region and is loved for its hot cinnamon donuts and iced confections. Photo: Natalie Gray.
Goulburn Donut Shop
Technically not a bakery in the traditional sense, but once you’ve got a hot cinnamon donut in hand, that detail feels pretty irrelevant.
The Goulburn Donut Shop has been doing its thing for more than 50 years, turning out hot, fresh cinnamon donuts straight from the hopper – the kind that burns your fingers just enough to remind you they’re worth the wait.
In addition to the cinnamon variety the cabinets are stacked with glazed donuts in every colour imaginable, with newer flavours such as Biscoff and Oreo joining the line-up over the years. But it’s the classics that keep people coming back, generation after generation.
And if you’re thinking it’s all sugar, think again, they also make a surprisingly good fresh sandwich and a mean coffee. Still, let’s be honest, you’re here for the donuts.
Little Sutton Bakehouse
If you’re after an all-rounder that delivers across the board, Little Sutton Bakehouse is the place for you. Located on the outskirts of Canberra, these guys have a well-worn path to their door.
With a broad range of breads, pastries, pies and coffee, it’s the sort of bakery where you can come back time and again and always have something new.
The sweets cabinet couldn’t be more enticing with cakes and pastries lined up like little soldiers daring you to choose just one. The vanilla slice is a must – it’s the size of a doorstop but far more delightful, striking that perfect balance between indulgence and nostalgia.
Add in loads of indoor and outdoor seating, easy parking and a steady stream of day-trippers, and it’s clear this isn’t just a stopover; it’s the destination.
Tilba Bakery sits in the pretty little weatherboard town of Central Tilba. Photo: Tilba Bakery.
Tilba Bakery, Central Tilba
In a town as pretty as Central Tilba, you’d expect a bakery to match, and Tilba Bakery delivers in spades.
Set among the town’s weatherboard charm, the speciality pies are the heroes here, with flaky pastry giving way to robust and generous fillings.
The steak and mushroom pie is a standout, but the range pushes well beyond the traditional: butter chicken, cheeseburger, cauliflower and blue cheese, and even a delicious curry number. They’re all organic and all made with care.
If you’re after something lighter, sandwiches are made fresh to order. Add in friendly service and a lovely outdoor seating area and it’s easy to see why this one has such a loyal following.
Honorbread takes a holistic approach to business and is well-loved for its sourdough. Photo: Honorbread.
Honorbread; Narooma, Moruya and Bermagui
Honorbread is not your average bakery – it’s a philosophy.
With locations across Narooma, Moruya and Bermagui, the team takes a holistic approach to their artisan baking business. At the forefront are their environmental initiatives such as solar projects, recycling programs and even plans for a future community bread oven, and they have a strong stance on takeaway cups – there are none. It’s dine-in or bring your own ‘keep cup’.
On the food front, it’s all about craftsmanship. Pain aux raisins, croissants, vanilla custard buns and bombolini showcase the breadth of their skill.
Beyond pastries, there are heartier dishes too: chilli eggs with avo on seedy white bread, hearty vegetable sandwiches and speciality breads such as fougasse packed with olives.
You can even take a little of Honorbread home with you with their house-made relishes, jams and muesli.
Mogo Pies
I’ve heard it said that these are the best pies on earth, and I’ll hold judgement until I have tried all the pies on earth (I’m working on it). But until then, I will agree that it’s a damn good pie.
What they do exceptionally well is balance that perfect ratio of filling to pastry that defines a truly great pie and then they take it further, taking the concept of an entire meal and morphing it into a pie.
Think satay chicken, beef brisket with jalapeno and sour cream, vegetarian Mexican bean, massaman curry, even beef lasagne – it’s a creative line-up that also feels completely familiar.
The apple turnover is a standout and a favourite with the locals. Or for a hit of nostalgia, there’s the classic custard tart with its dome of yellow custard dusted with nutmeg. If you’re still going after all of that, the espresso cheesecake is there to finish the job. Word of warning, they are closed this month while the owners take a much-needed break.
Wild Rye roasts its own coffee beans. Photo: Lisa Herbert.
Wild Rye’s Baking Co., Pambula
Wild Rye’s Baking Co. brings a thoughtful, seasonal approach to the bakery game, with an emphasis on artisan technique and creativity.
The space itself sets the tone, a pretty little shopfront where charcoal walls meet timber windows that swing open to reveal a street-facing counter seat. It’s relaxed, a little understated, with good music and an easy, welcoming vibe.
The Thai chicken curry pie is a standout in the savoury department, along with the pizza wheels topped with double-smoked ham, stracciatella, pickled pepper, parmesan and mozzarella.
Then there is the sweets cabinet, puffed tarts topped with fresh fruit and cream and shelves lined with friands, muffins, donuts and croissants.
You won’t leave hungry – you may not want to leave at all.
