Time Out Sydney

Like the sweet stuff? Check out our five favourite Sydney patisseries

Black Star Pastry: Rosebery

Oh, the cakes. There’s lemon myrtle chiffon cake covered in toasted coconut so light and spongy it looks like it’s going to float off the bench any minute. Biscuits shaped like pink kisses are like buttery, edible love notes. Custard tarts with their tops attractively singed sit next to chocolate vegan brownies covered in party hats of caramel popcorn. Rosebery.

Bourke Street Bakery: Surry Hills

The queue often stretches around the corner, but hell, it’s worth it. There’s nothing better than snagging a couple of pork and fennel or lamb and harissa sausage rolls, a loaf of sourdough, maybe some of their chorizo and thyme studded hot bread, and a tray of assorted sweets cakes (we love the ginger brulee tarts). Surry Hills.

Flour and Stone

Flour and Stone bakes the kinds of old-fashioned delights you would expect to find in an Enid Blyton book. Think lemon drizzle cake, chocolate tarts, cinnamon buns and a hazelnut torte that will leave you weak at the knees. Don't even get us started about the gingerbread, except say Best. In. Town. Woolloomooloo.

Penny Fours

The sticky bun of your dreams. Flaky, buttery pastry is dusted with cinnamon then lined with crushed walnuts, honey and maple syrup. It's wrapped around on itself and sealed with a light, sticky-sweet glaze on the outer shell. Cripes. Prefer the good bits in the middle? Order one of the subtly sweet brioche buns filled with a lightly whipped sour cream and sprinkled with brown sugar. Leichhardt.

Sweetness the Patisserie

Remember when sweets were just sweets? Well, at this sugar paradise, everything is made from scratch, from the cakes and pastries through to the confectionary. Think rocky road with house-made marshmallows, crisp, ear-splittingly sweet caramel popcorn and the soft, giving fruit jubes. Epping.

Who won Restaurant of the Year 2015?

Updated on 26 Jun 2015.

By Myffy Rigby and Emily Lloyd-Tait   |  
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