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Wellington Cake Shop

This venue is a finalist in the icons category in Good Food’s Essential Sydney Cafes and Bakeries of 2025.

The cake cabinet.
1 / 7The cake cabinet.Dion Georgopoulos
Beigli.
2 / 7Beigli.Dion Georgopoulos
Kuglouf chocolate cake.
3 / 7Kuglouf chocolate cake. Dion Georgopoulos
Hungarian cakes.
4 / 7Hungarian cakes.Dion Georgopoulos
 Owners Leslie and Georgina Vrull.
5 / 7 Owners Leslie and Georgina Vrull.Dion Georgopoulos
Cinnamon scrolls.
6 / 7Cinnamon scrolls.Dion Georgopoulos
Lamingtons and assorted cakes.
7 / 7Lamingtons and assorted cakes. Dion Georgopoulos

Bakery$

When Hungarian-born Lesley Brull and his wife, Georgina, opened in 1979, they had one cabinet of Austro-Hungarian cakes and tortes. As their popularity grew, so too did their selection, and the shop became a proud specialist of continental treats – goodies such as strudel, bagels, poppy seed slice, sour cherry crumble, kugelhupf, cheese pockets and biscuits, all of which are great. More than 45 years on, Brull is still on the tools by 2.30am each day at the modest, well-priced shop.

Must order: The famous chocolate kugelhupf, a bell-shaped bready cake with rivers of chocolate.

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Original URL: https://www.theage.com.au/goodfood/sydney-eating-out/wellington-cake-shop-20250525-p5m1xo.html