Long before Marrickville was hip, this humble Greek bakery was quietly perfecting the art of custard. The vanilla slice here is a thing of beauty, balance and brilliance, double-layered for maximum structural integrity, with flaky pastry that shatters just the right amount, and a creamy custard that knows when to hold firm. The top is finished with a good dusting of icing sugar – no bells or whistles; just textbook perfection. Locals swear by it, and once you try it, you’ll understand why. It’s old-school, unpretentious and made with the kind of confidence that only comes from decades of baking know-how. 412 Illawarra Rd, Marrickville; athenacakeshop.com.au

The name might be a bit twee, but there will be no besmirching the vanilla slice at this time-tested patisseries. The French Lettuce has been ranked at the top of Melbourne’s vanilla-slice tree for years, thanks to its consistency that sees two layers of icing-sugar-dusted, buttery puff pastry sandwiching a cloud-like vanilla custard (the owners refuse to divulge the recipe, despite constant entreaties from devotees). For the rusted-on fans of this particular slice, its strength lies in its simplicity, and there’ll be no arguments here. Buy a box of six and save yourself the time of coming back later. 237 Nicholson Street, Carlton; thefrenchlettuce.com

Fans queue up on weekends for this iconic vanilla slice: a dense, bouncy custard held between flaky puff pastry and crowned with zingy passionfruit icing. Think of this as fancy nostalgia, with its old-school vibe, super-fresh ingredients, real vanilla and a tropical twist. Only a handful are made each weekend, so timing matters. Expect a messy, gloriously sticky bite that ends up all over your face, but worth every crumb. The decor is retro-casual, so dropping in here feels like taking part in a local ritual, rather than grabbing a posh patisserie treat. Chicken sanga afterwards? Always worth it. Multiple locations; goodwaysdeli.com.au

Founded by German immigrant Helmut Trinkle in 1975, this Adelaide Hills establishment today remains in the family, with Helmut’s three sons running the ship. While the menu has expanded (exponentially) over the years; Lobethal still churns out German favourites, like chewy pretzels and sweet strudel, alongside creative donuts, stuffed sandwiches, rich celebration cakes, and housemade gelato. Of course, there’s all the Australian bakery classics too: think apricot turnovers, custard tarts and fingerbuns. instagram.com/lobethalbakery

If you’re chasing a proper, classic lamington in Sydney, Sonoma is hard to beat. The sponge is soft and springy, the chocolate coating is rich but not too thick, and there’s a generous layer of cream inside that gives it a bit of a special touch. It’s the kind of lamington that reminds you why they’re such a classic. Nothing flashy, nothing overcomplicated, just really good baking highlighting well-balanced flavours. You could happily eat one of these with a coffee and not think twice about it. Whether you’re hitting up one of their many stores or passing by a market stall, a Sonoma lamington is always a good call. Multiple locations; sonomabakery.com

Geelong’s best export since the two Gary Abletts, Routleys Bakery doesn’t dare mess with the trad finger-bun script. That means the bun is soft and sweet, the sultanas and currants dotting the dough add little bursts of fruity sunshine and the splodge of strawberry fondant icing is an unapologetic flamingo pink. The Victorian finalist for Australia’s best finger bun in Wotif’s 2024 Uniquely Australian awards, you’ll find them at the bakery’s various locations in Geelong and Melbourne’s west – or plan ahead, order online and get them delivered to your door. Order a steak, cheese and bacon pie while you’re at it. Multiple locations; routleysbakery.com.au

A visually compelling finger bun is among the many fine things baked by Zoe Pearce, an alum of Beatrix Bakes, who heads up this standalone offshoot of the Maker Coffee mini-empire. Factor in a tart-edged blackcurrant compote and whipped cream innards and finish with a glossy blackcurrant glaze that should be trending on the Pantone colour chart sometime soon, along with the requisite sprinkles. Voila, your morning tea is totally made. The blackcurrant bun is a perennial star of the pastry cabinet, while monthly changing specials might include a malty Milo version, or a blood orange and poppyseed bun. 117 Burnley St, Richmond; bakerofthings.com.au

Not strictly Australiana, but unapologetically retro, the soft serve sundae from Bread & Bone is worth saving room for. Think creamy vanilla soft serve drizzled with chocolate sauce and topped with crushed Oreo crumbs — a nostalgic, old-school dessert that hits every sweet spot. 15 Peel Street, Adelaide; breadandbone.com.au

Who says pies need meat to hit the spot? Funky Pies’ vegan and vegetarian creations – from a lentil-filled bolognese number to the cheekily named ‘Eezy Chic’n Cheezy’ with its creamy, broccoli-flecked sauce and the ‘No Wurry Curry’ pie with organic chickpeas and lentils – prove it’s possible to create umami-packed comfort food while staying totally plant-based. They even do onion- and garlic-free options for those who don’t align with alliums. Add gluten-free choices, a sunny courtyard for that post-swim snack, and the mission-driven heart behind the brand, and you’ve got a pie shop that’s as iconically Bondi as the beach. 2/144-148 Glenayr Ave, Bondi Beach; funkypies.com.au

A proper pub pie can be hard to find these days, but this recently glammed-up South Melbourne stayer reliably serves the goods. What you’ll find inside that flaky pastry crust depends on the season – autumn saw smoked trout, prawn and leek, served with pickled onion. Currently, it’s a winter-season filling of wild boar, sweet potato and root vegetables. There’s confit potato and pickled red cabbage riding shotgun, but no one will judge you if you add fries to the order. Make a calendar note that Mondays at O’Connell’s mean a Pie & Pinot deal, whether you swing noir or gris. 407 Coventry St, South Melbourne; oconnells.com.au

Sure, some of the magic of this popular road-trip stop just north of Sydney might be the views, but it’s the pies that keep attracting the crowds on weekends. Crisp-edged pastry encases a host of both classic and inventive flavour combos, like pepper steak, Moroccan lamb and the excellent chicken, honey and mustard. Eat your chosen pie on a picnic table overlooking the valley, breathe in the fresh air and watch the swathes of weekend bikers interrupt their rides for a lunchtime refuel. Simple, old-school technique and breathtaking vistas combine to make a roadside pie pilgrimage worthy of its own journey. 1296 Pacific Hwy, Cowan; pieinthesky.com.au

Pure Aussie nostalgia, wrapped in buttery croissant pastry — the Vegemite Scroll from Common Bakery takes a lunchbox classic and gives it the ultimate glow-up. Swirled with Vegemite and cheddar cheese, then handcrafted over three days for extra flavour and flake, it’s savoury, salty and impossible to stop at one. commonbakery.com.au

Surfboards parked outside, golden pies inside, this beachside bolthole knows its crowd. Chunky steak is the local hero: hearty, well-seasoned, with enough gravy to comfort but not drip down your wrist and onto your swimmers. There’s bacon and cheese for the hungry, and a brisket, mac and cheese for the curious, held together by a pastry shell that holds its own on the walk to the sand. It’s unpretentious, a little sun-kissed, and built for one-handed eating with the sea breeze as a condiment. For a quick hit of warmth after a salty morning, The Pie Shack never misses its wave. Shop 3/2-6 Cronulla St, Cronulla; instagram.com/thepieshackcronulla

Family-run Sotos has been serving up classic fish and chips for more than 75 years. After all, why change a successful formula? This extends to their in-demand potato fritters, expertly cut from good quality SA potatoes and fried in a special batter to produce a crispy yet tender fritter. Shop manager Andrew says their loyal customer base laps them up, and every second order involves this particular delicacy. “We make the extra effort and we stick to what works,” he says. 23 Semaphore Rd, Semaphore; sotosfishshop.com.au

The Uraidla Hotel might not be your average pub, with its in-house bakery, brewery and dedicated fine wine room ‘The Tank’. But the Snitty is about as classic as it gets. Adelaide produce rules in the kitchen (local suppliers are proudly listed on the menu), and the golden schnitzel uses free-range chicken breast in a crispy, crunchy crumb, along with a classic garden salad and chips. Go the halfer for $22 or full serve $30 for pepper, with mushroom or gravy on the side. The parmi adds a decadent Napolitana sauce and the ‘Uri’ house blend of local cheeses. Not done with the old-school classics, the Uraidla Bakery supplements its artisan sourdough with country-style meat pies and weekly fresh-baked scroll specials. 1198 B26, Uraidla; uraidlahotel.com.au