Flake on your plans and head to these bakeries instead. From a classic butter croissant to the almond variety, and even ham and cheese, we’ve rounded up the flakiest pastries in the state. Whether you live in Sydney, Byron Bay or further afield, here are five croissants worth crossing off your list.
Fine-dining chefs Federico Zanellato and Lorenzo Libino are behind this inner-city pastry emporium that displays its baked goods like precious jewels. The croissants are a lesson in lamination, combining soft, silky layers with seasonal fruit gels, creams and custards. Go classic crescent or embrace another shape. Croissant swirls, squiggles and crowns are also on offer. Surrey Hills and Sydney CBD; lodepies.com.
Who’s a clever cockie? Locals flock to this Blue Mountains bakery for its cult-famous croissants – Matt Moran called them the best in Australia. French owner and baker Alex Rivière makes the pastries from scratch using organic stone- ground flour and Pepe Saya cultured butter. The classic croissant is complemented by a twice-baked almond version and various savoury styles. Lawson and Katoomba; blackcockatoobakery.com.au.
You can thank the pandemic for some of the best viennoiseries on the South Coast. Helmed by Matt Upson (Tallwood Eatery) Lagom attracts locals and daytrippers for its croissant – richly caramelised with soft, fluffy layers within. The original is good, but those in the know opt for the honey almond or even more decadent double- baked hazelnut croissant. 98 McDonald Pde, Burrill Lake; lagombakery.com.au
It’s not just rolling hills in the Byron hinterland, but some of the state’s flakiest pastry. Part- deli, part-restaurant, Harvest Newrybar sits in a converted Queenslander with its own 120-year-old, wood-fired oven churning out butter-rich pastries every morning. The layered classic croissant is a crowd-pleaser, perfectly crisp on the outside and dreamily soft within. 18–22 Old Pacific Hwy, Newrybar; harvest.com.au.
Good things come to those who wait – such as artisan, long fermented croissants made with Wholegrain Milling flour, Big Little Dairy milk and Pepe Saya cultured butter. These flaky crescents are standouts on their own but you can mix things up with the almond croissant filled with house- made citrus marmalade. The smoked ham and two-cheese croissant are outstanding. 28/87 Ocean Pde, Coffs Harbour; peachandwolf.com.
