The spot for bread, sweets and Mecca coffee.

Here, they bake from the heart.

Classics and inventive creations, in equal measures.

The sourdough has become the choice of many cafes, delis and providores across Sydney.

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

So purist, it doesn't have a toaster on site.

Eleven locations and counting.

A tiny bakery selling one of Sydney’s best sourdoughs.

More than 10 types of bread, all baked without preservatives or additives.

No-rules croissants made with charcoal-dyed dough. Past fillings have included salmon, ginger and wasabi.

Traditional Lebanese pizza – for breakfast.

All about that sourdough.

Doing its thing since 1982.

An exacting sourdough bakery with a cult following.

Packed with scones and other old-timey classics.

Four types of freshly baked bread, plus pies and pastries.

Perfect pies from the man behind Dinky Di.

Classic Italian pastries people travel from all over the west for. Look out for sister businesses in Bondi and Haberfield, too.

Breakfast and lunch from the much-loved bakery.

This patisserie owner trained at London’s Le Gavroche and Palace George V in Paris.

Sydney's other Portuguese tart giant.

Out of adversity, grew a scroll empire.

Famed for its cakes and slices.

A Sydney classic for tarts and cakes.

Kids will love the adorable animal shortbreads.

Neat, compact and sells out quick.

Where else would you go for a two-kilogram loaf of bread?