Located in the Sydney CBD, just outside a metro station, this was always going to be Sydney’s busiest pastry shop. Corporate-types and commuters alike flock to the concrete-clad store for ham and Gruyère croissants, lemon curd cruffins and cinnamon-dusted morning buns. The industrial-designed shop has limited places to sit, so you may have to take your box of goodies back to the office (don’t forget to grab something for the boss).

Despite being developed by owner and former Formula One aerodynamicist Kate Reid, there’s nothing speedy about the pastry-making process. Croissants are meticulously made over a three-day period, where they are mixed, laminated, slow-fermented and shaped, with lots of resting time in between. Only the finest ingredients are used, including South Australian Laucke flour, Sungold Jersey milk, and two types of butter—Pepe Saya for the dough and Beurre d’Isigny for laminating.