This unassuming shopping centre bakery may be best known for its excellent pork rolls, but ignore the cake cabinet at your peril. Vina’s vanilla slice is the kind that makes you believe in lunch-dessert: thick-cut, creamy and unapologetically nostalgic. The pastry layers are crisp and golden, sandwiching a custard that’s set firm but melts like satin. A slick of icing adds more richness; a hint of passionfruit also bringing a little tang to the party. It’s not fancy, but it doesn’t need to be – this is big-hearted, affordable and always fresh. Grab one after your banh mi and thank yourself twice. 73 Belmore Rd, Randwick

The dusting of pastry flakes outside Banana Boogie are just one indication of how busy it can become. And it is the vanilla slice, as well as pies and sausage rolls, that has helped boost the bakery’s profile and brought people up the hill. Crunch into the pastry top and bottom and you’ll understand: it is the crispest we found. 4/10 Main Rd, Belair; bananaboogiebakery.com

French-trained chefs Maxime Bournazel and Adrien Marcinowski make Rise’s millefeuille – the original French vanilla slice – daily from scratch. Their deeply caramelised, just bitter pastry is made with French butter, offsetting their sweet creme patissiere made using local ingredients with visible flecks of real vanilla beans and the French liqueur Grand Marnier for a subtle hint of orange. Multiple locations; risebakery.com.au

The name might be a bit twee, but there will be no besmirching the vanilla slice at this trio of 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. Multiple locations; thefrenchlettuce.com

Sure, the crowds come here for the Portuguese tarts, and fair enough, but the vanilla slice also quietly commands its own cult following. Dusted with a touch of cinnamon for a spiced twist and sandwiched between golden, flaky pastry, this slice is anything but standard. The custard’s smooth and voluptuous, with a subtle warmth that lingers. You can grab a single serve if you’re feeling restrained, or go all in on the absurdly glorious 10-inch by 10-inch slab; ideal for birthdays, dessert tables or sheer gluttony. Either way, it’s an unexpected highlight at one of Sydney’s most beloved pastry institutions. 35B New Canterbury Rd, Petersham; sweetbelem.com.au

Tucked into Sydney’s unofficial Little Paris, this charming patisserie serves up a vanilla slice worthy of the Champs-Élysées. With a thriving French expat community and even a bilingual school nearby, Killarney Heights has become a quiet enclave of Gallic culture, and Le Parisien is its buttery beating heart. Their mille-feuille is everything you want it to be: flaky, golden pastry stacked with rich vanilla creme and topped with intricate feathered icing so perfect, it feels almost criminal to slice through. It’s elegant, indulgent and unmistakably French – best enjoyed with a strong coffee and a few words en français. 19 Tramore Pl, Killarney Heights; facebook.com/Le-Parisien-Cafe

You’ll find plenty of reasons to linger at this Euro-inspired cafe, but the mille feuille-vanilla slice hybrid is chief among them. Layers of crisp pastry meet rich creme patissiere, topped with whipped cream, a layer of crumbled pastry and a generous sprinkle of icing sugar – the whole thing perfectly walking the line between rustic and refined. Everything here feels like it came from someone’s grandma’s recipe book, but with sharper coffee, nicer crockery and a little more attention to detail. On weekends, slices fly out the door, so get in early, unless you enjoy heartbreak. Don’t say you weren’t warned. 540 Marrickville Rd, Dulwich Hill; honeyandwalnutpatisserie.com.au

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

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

Thick vanilla custard made with free-range eggs gently wobbles between layers of richly caramelised, crumbly, flaky pastry in this take on a classic French mille-feuille. The bakery uses so much butter in its pastry it becomes sensationally short, almost like a biscuit. As well as regular size, the vanilla slice can be custom-ordered in 25cm and 35cm slabs. Multiple locations; flourandchocolate.com

Want to take your vanilla slice to the next level? This newly opened venue on Russell Street (on the four-storey site of the old Crafty Squire) delivers a gussied-up pub menu that includes jazzing up the classic vanilla slice for its dessert menu. There’ll be no sitting on a park bench snaffling this number out of a paper bag; instead, the double layer of crunchy pastry pairs with passionfruit icing, seasonal fruit and a rich custard cream. You’ll definitely be needing cutlery, and don’t spare the napkins. Kick things off with the cheese & Vegemite garlic bread, and you’ll be green and golden. 127 Russell St, Melbourne; hickenshotel.com.au

The self-proclaimed home of Queensland’s best vanilla slice, this Redcliffe cafe loves to experiment with the old-school Aussie bakery classic. While their classic with oozy custard in between thin sheets of crumbly pastry is the usual go-to for customers, their new flavours such as doughnut jam, salted caramel and chocolate hazelnut also attract plenty of attention. 155 Redcliffe Pde, Redcliffe; preecesatthejetty.com.au

Rightly famous for their toasties, this creative bakery nails the other classics too, like their vintage-style vanilla slice. Layers of pastry crack like a pile of autumn leaves; the vanilla custard is creamy, thick and dotted with real vanilla seeds; and icing sugar is dusted with enthusiasm. The space is full of young creatives sipping house-blend coffee, while the scent of fresh dough lingers in the air. It’s one of those hidden gems locals cling to and visitors include on their ‘must-do’ lists. Just don’t forget to grab a loaf of sourdough before you leave, or you’ll never forgive yourself. Multiple locations; brickfields.com.au

This humble bakery once held the Guinness World Record for the world’s largest vanilla slice (although, as it weighed in at 509 kilograms, this monster made in 2012 might just be a little excessive for the average person’s needs) and the team at Flinders has continued the bigger-is-better philosophy with its everyday fare. The traditional ‘snot blocks’ here have a bold custard-to-pastry ratio – even structural engineers would be hard-pressed to say how they manage to defy gravity so wonderfully – and there are also vanilla slice specials such as salted caramel, pistachio and cappuccino to keep the love alive. 272 Warrigal Rd, Cheltenham; facebook.com/Flindersvanillaslice

Sharp’s Bakery, nestled in northwest Victoria, crafts the quintessential vanilla slice, claiming The Great Australian Vanilla Slice Triumph an impressive five times. Brad Sharp, the man behind the coveted treat, carefully and rightfully guards the winning recipe like his life depends on it. Their secret? Stick to tradition – velvety custard, flaky pastry, and glossy icing. 47 Cumming Ave, Birchip; facebook.com/SharpsBakeryBirchip