Bread, bread, glorious bread. Just a few months into the year and we’ve welcomed bakeries for homely fruit pies and bakeries with their own fan clubs, bakeries for rich canelés and zingy lemon madeleines and a cafe that bakes an impressive mix of cakes and pastries every morning. Proving we cannot get enough, there are four more already in the works – here are all the details.
Flour, Cronulla
This southern Sydney bakery has been a favourite since it opened in 2023. On a wide, leafy suburban street in Caringbah, you’ll find generous slabs of topped focaccia, saffron and vanilla scrolls, fairy bread croissants, standout loaves and more. There’s a big window looking into a temperature-controlled “dough room”, where bakers who cut their teeth at Humble and Flour and Stone are working to replenish the often sellout goods. Now the team will open another bakery in Cronulla, bringing all their hits to the old CC Babcoq site. Closer to the beach, closer to public transport – a big win for Cronulla and Sydney’s carb enthusiasts.
Flour is slated to open at Shop 4 & 5, 66-70 Cronulla Street, Cronulla, in late 2026.
@weareflour_
Sweet Belem, Barangaroo
The original Sweet Belem is the spot for some of Sydney’s best pastel de nata – and it’s been serving the custard-filled morsels for more than two decades. Now the inner west team is venturing towards the harbour, with a shop opening within the Streets of Barangaroo precinct by the start of winter. It’s sure to become a quick go-to for those custard tarts, plus bola de Berlim (a custard-stuffed Portuguese doughnut), brioche croissants, bread and more.
Sweet Belem is slated to open in the Streets of Barangaroo precinct in June 2026.
@sweetbelem
Baking 101 Le Petite, Eastwood
Jaemin Song’s bakes were a sweet addition to Stanmore’s station-adjacent strip of shops in 2025. Now, just shy of a year later, Baking 101 Le Petite is all but here. The smaller outpost officially opens next week, with a line-up of classics from the Black Star Pastry alum: croissants, madeleines, savoury pastry knots and those= outstanding cream-topped cinnamon scrolls.
Jinius, Dawes Point
Baker and pastry chef Yeongjin Park, the former co-owner of Darlinghurst’s Tenacious Croissant, is opening his first solo venue – in a spectacular slice of Sydney. At Tenacious, Park was known for many things, but especially a deep-dish Portuguese tart that takes four days to make. Firm vanilla custard fills a deeply golden, flaky shell with sticky miso caramel on top. That very same pizzazz – first honed in Korea, then in Sydney – will soon be on show across a menu that spans both baked goods and brunch classics. The Dawes Point venue sits in the shade of the Harbour Bridge, with floor-to-ceiling windows and sun-yellow interiors. Everything will be made in-house and ferments will star, staying true to the venue’s motto: “Time and care, with tiny cultures at work.”
Jinius opens at Shop 8, 16 Hickson Road, Dawes Point, on Friday April 10.
@jinius.au