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To Be Frank’s hot cross bun is so fluffy, you might forget to chew.

‘A bun so fluffy you’ll forget to chew’: Good Food’s pick of Melbourne’s best hot cross buns

Whether you’re anti-peel, pro-cardamom or a fan of a wildcard hot cross bun, this highly personal list is guaranteed to set off a bun fight in your household.

  • Good Food team

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Dunkeld Old Bakery is one of the standout regional bakeries doing everything from scratch.

Ten country bakeries worth a roadtrip (and where to find the best pie)

A vanilla slice that “puts others to shame”. Pies and pasties made the old-school way. And what might be the country’s best lamington. These standout bakeries are worth a detour.

  • Richard Cornish
Humble’s hot cross bun comes with salted butter ice-cream.

The Good Food Guide to Sydney’s softest and hottest cross buns (but not as you know them)

The Easter market is increasingly competitive among Sydney bakeries. Expect more coconut, gelato and yuzu in your bun this year.

  • Erina Starkey
Richard Hart likes to break rules with his baking.

‘The world’s best baker’ brings his rule-breaking baked goods to Melbourne

The former head baker of San Francisco’s Tartine, Richard Hart, is giving Melburnians a taste of his famous pastries and breads at a week-long pop-up.

  • Emma Breheny
Mount Martha baker Michelle Ball has had her honesty box for bread shut down.

Resident complaint puts an end to honesty-box bread loved by community

After years of selling sourdough outside her home, a Victorian baker has been told she must pay $13,000 for a food truck permit.

  • Emma Breheny
A selection of the 25 croissants sampled as part of the Good Food croissant taste test.

Good Food ranks Sydney’s best croissants (and Lune isn’t number one)

Five judges blind taste 27 buttery pastries in a quest to find the city’s number one. (Yes, it almost killed us, but this is important investigative journalism.)

  • Bianca Hrovat
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North Fitzroy Arms has been a hit with its new menu and new look.

Backstreet pubs to pizza joints: 30 top spots from Victoria’s restaurant young guns

The next gen of front-of-house talent spills on the places you’ll find them on their days off.

Georgette Taouk, Najwa Tajjour, Amal Elhani and Randa Fardos at Smeed, the new Lebanese cafe in Belmore.

‘We want to smash stereotypes’: The cooks and chefs transforming Lebanese food in Sydney

From an in-demand Belmore bakery, to pop-ups in Darlinghurst, Lebanese Australian food is rapidly changing.

  • Bianca Hrovat
Bear’s Wine Bar “is exactly what a neighbourhood wine bar should be”.

‘Feels like a country town’: The inner-city enclave luring Melbourne’s best bakers and bar owners

The suburb’s pace and proximity to the CBD is finally luring a new generation of hospitality operators.

  • Tomas Telegramma
Supernormal’s Valentine’s Day sundae.

Plan ahead for Valentine’s Day with these shareable desserts (plus last-minute pastries)

Some things taste better with company, like these cakes, sundaes and pastries.

  • Emma Breheny and Tomas Telegramma

Original URL: https://www.theage.com.au/topic/bakeries-6fvy