The 8 best bakeries in Canberra

For the best buns, bullar and bread in the Berra, there’s no better than Under. This suburban bakery started out as a humble stall at the local farmers' market, specialising in freshly baked cardamom and cinnamon buns, which are folded with Pepe Saya butter and the perfect dashing of spices. Each loaf of bread is a three-day labour of love, with specialties including dark rye; fig, date and nut; and white sesame. It’s also worth shouting out Under Bakery’s spongy focaccia, which comes hot out of the oven with toppings like potato, bechamel and crispy kale.

Must-try: Cardamom bun, cinnamon bun, focaccia

Address: 1/30 Mawson Pl, Mawson

Opening hours: Wed-Sun 8am-1pm

Expect to pay: $5 for a cardamom bun or $6 for a croissant

Since opening in 2013, Three Mills Bakery’s growth has been exponential. Named after the three grain suppliers that founder Jarrod Deaton began working with when he founded Three Mills, he has just opened a fifth Canberra location in Woden, and supplies bread up and down the East Coast. Their long-fermented sourdough loaves have picked up Sydney Royal Agricultural awards, as have their croissants, which are made with Pepe Saya cultured butter, and their pies (try the palak paneer flavour). 

Must-try: Pork and chilli sausage roll, palak paneer pie, bake at home croissants

Address: Locations in Fyshwick, Belconnen, Woden, Majura Park & Capital Region Farmers Market

Opening hours: Varies per location

Expect to pay: $6.50 for a plain croissant or $10 for a loaf of sourdough 

You can get very Parisian at this bakery that managed to gain the attention of the New York Times on their last visit to the Capital. They stuff buttery croissants with ham and cheese, pipe matcha mousse onto brioche French toast, and fold chorizo and harissa into your scrambled eggs. Not to mention, they bake fresh baguettes and pastries daily, and won’t bat an eye if you order five pains au chocolat to go. 

Must-try: Rye sourdough, classic lemon tart, vegetarian quiche, almond croissant

Address: 36 Giles St, Kingston

Opening hours: Tue-Sat 7am-3pm

Expect to pay: $6.50 for a croissant or $9 for a loaf of sourdough

Completely organic and naturally leavened, Sonoma sourdough has graced the tables of Sydney’s best restaurants – including Quay, Aria and Bennelong. Since 2018, Lonsdale Street has been home to Sonoma’s first interstate location, where a sleek window display showcases their signature miche sourdough, along with seedy and fruity varieties. The orange and cranberry loaf is densely chewy and perfect for brekky (as are the muesli and morning buns). Sonoma also roasts its own coffee in-house, allowing its well-trained baristas to brew smooth cappuccinos and lattes in the café, where sandwiches are served on toasted sourdough and cultured buttered croissants beckon.

Must-try: Almond croissant, morning bun, bread and butter pudding, Sonoma miche

Address: 1/21 Lonsdale St, Braddon

Opening hours: Daily 6.30am-3.30pm

Expect to pay: $5.50 for a plain croissant or $10.50 for a whole loaf of Sonoma miche junior

This sunny, suburban café and bakery is a love letter to its local community. Put your name down for a table in the front courtyard and, while you wait, skim the pastry cabinet. You’ll find everything from classic sausage rolls and ham and cheese croissants, to cream-filled doughnuts, seasonal danishes and loaded cookies. Pair your baked good with a hot cuppa or refreshing bevvy from Canberra’s very own Redbrick Coffee, Adore Tea, Yarrh Wines and BentSpoke Brewing Co. Don’t leave without saying hello to the bread shelf, where you’ll likely be tempted to grab a baguette or fruit and honey loaf for the road home. 

Must-try: Bear claw, pumpkin and feta roll, blueberry danish

Address: Shop 1/13 Watson Pl, Watson

Opening hours: Mon-Fri 7am-4pm, Sat-Sun 7.30am-3.30pm

Expect to pay: $5.80 for a plain croissant or $8.40 for a country white loaf

Starting every morning with a freshly baked pastry from Wildflour might seem, well, wild, but we think it's a sweet idea. Deciding what to pick from their colourful pastry cabinet is quite the challenge, with the rainbow line-up including green matcha pastries, purple ube cookies, black sesame scrolls and croissants dusted with gold leaf or activated with charcoal. Luckily, you’re never too far from a Wildflower, with bakeries in Weston, Jamison and Kingston, plus their flagship café in Fyshwick. 

Must-try: Matcha croissant, orange Swedish bun, Biscoff suprême

Address: Locations in Fyshwick, Weston, Jamison and Kingston

Opening hours: Varies per location

Expect to pay: $6 for a plain croissant or $10 for a specialty croissant

No meat? No worries. Sweet Bones has been winning the hearts of Canberra’s vegan crowd and beyond since 2012. Don’t let the punk rock-inspired interiors and skull table numbers fool you. These guys make plant-based eating approachable for all with their fully vegan cakes, ‘sinnerbuns’ and Mexican-inspired brunch items. Go all out with the loaded banana bread, or grab an apple crumble muffin or savoury pie to enjoy on the run.

Must-try: Cinnabon, pumpkin and 'feta' roll, loaded banana bread

Address: Scullin Shops, 3 Scullin Pl, Scullin

Opening hours: Mon-Fri 7am-2pm, Sat-Sun 8am-2pm

Expect to pay: $7.50 for a cinnabon or $15.50 for a loaded banana bread

If you’re a fan of the classics, then make Flute your first port of call. Like many French boulangeries, these guys are only open on weekdays and start at a leisurely 8am – perfect for getting first dibs on the patisserie cabinet without rising before the sun. Flute is most famous for its delicate gateaux, featuring mousse and sponge cakes layered with passionfruit, pistachio, caramel and chocolate. Your Parisian dreams are also answered with classic lemon tarts, macarons, profiteroles and crusty baguette sticks. 

Must-try: Lemon tart, dark chocolate and raspberry gateaux, rye sourdough

Address: 8 Barrier St, Fyshwick

Opening hours: Mon-Fri 8am-3pm

Expect to pay: $9.50 for a lemon tart