There’s no better way to start your day than with a hot cup of coffee and a fresh-out-of-the-oven croissant. Golden, glossy and full of flaky, buttery layers, this pastry is a classic for good reason. While we have the French to thank for the invention, Aussies have very much adopted croissants as part of our weekly (or even daily) diet – and you’d be hard-pressed to find a bakery that doesn’t serve them. That’s why being able to claim you make Australia’s best croissant is a major deal – and in 2025, that honour belongs to a hidden gem bakery in Kiama.
In July, the Baking Association of Australia – best known for the coveted Best Pie and Pastie Competition – held its annual National Artisan Baking Awards, crowning the finest bread and pastries in the country. Taking out top honours in the croissant category was Parfait Patisserie, a small-town gem tucked away in Kiama on NSW’s South Coast. Their winning creation? A meticulously crafted, 16-layer croissant that takes three full days to perfect.
Troy Hindmarch, who opened the bakery with his wife Samantha back in 2018, explains, “On the first day, we create a poolish. Day two involves making the dough and allowing it to rest for 12 hours before the lamination process begins. We carefully fold New Zealand butter into our dough, creating 16 layers of a truly flaky and buttery croissant.”
Parfait Patisserie also claimed first place for the best white sourdough and third place for the best flavoured sourdough, with Parfait’s head baker, Alex Miller, being crowned the Champion Viennoiserie.
Hindmarch said, “We are incredibly proud and excited to have won the award. It's a wonderful recognition of our team's hard work and dedication.”
Parfait Patisserie’s award-winning croissant recipe has been a staple since the bakery first opened seven years ago. But while the classic remains untouched, weekends are when things get creative with limited-time flavours like lemon meringue, caramel custard, pistachio crème and caramelised fig.
The runners-up for Australia’s best croissant at the 2025 National Viennoiserie Competition were Evoke Bakery in Canberra and Locantro Bakery in Sydney. If you’re feeling hungry, here’s our round-up of more of the best croissants in Australia.
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