The best bakeries in Canberra

For the best bullar, baguettes and bread in 'Berra, there’s no better than Under Bakery. 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

Expect to pay: $5 for a cardamom bun, $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 one). 

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

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

Expect to pay: $6.50 for a plain croissant, $10 for the house sourdough

You can feel très Parisian at Silo Bakery and Café – yes, the very same place that managed to catch the attention of the New York Times on their last visit to the capital. These guys fill buttery croissants with ham and cheese, pipe matcha mousse onto brioche French toast and fold chorizo and harissa into your scrambled eggs. They bake fresh baguettes and pastries daily and won’t bat an eyelid if you order five pains au chocolat to go. Just sayin'. 

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

Address: 36 Giles St, Kingston

Expect to pay: $7 for a plain croissant, $8 for a baguette

Starting every morning with a freshly baked pastry from Wildflour might seem, well, wild, but we think it's a great idea. Deciding what to pick from their 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 Wildflour, with bakeries in Weston, Jamison and Kingston, plus their flagship café in Fyshwick. 

Must-try: Almond croissant, ube croissant, Biscoff supreme

Address: Fyshwick, Weston, Jamison & Kingston

Expect to pay: $8.50 for an almond croissant, $11 for a Biscoff supreme

Led by European-trained baker Ignace Diompy, L’épi Artisan Bakery brings the art of traditional French baking to Canberra with three locations across our capital. Named after the French word for 'ear of wheat', L’épi has many varieties of sourdough, handcrafted pastries and specialty cakes. From boysenberry danishes and traditional escargots to the signature pain d’épi baguette, every creation reflects Ignace’s French and Swiss training. Whether you’re after a flaky croissant, a loaf of rustic bread or a sweet treat, you're sure to find something to enjoy. As their tagline rightly proclaims, "life's too short to resist fresh French delights.”

Must-try: Boysenberry danish, sourdough wheel, baguette, pepper steak pie

Address: Chisholm, Kambah & Yarralumla

Expect to pay: $6.80 for a baguette, $7.70 for a boysenberry danish

Completely organic and naturally leavened, the sourdough at Sonoma 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 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

Expect to pay: $5.50 for a butter croissant, $18 for a Sonoma miche 

Remember the old Pialligo Estate Farm Café? You'll be happy to hear that The Pialligo Bakesmith has breathed new life into this space, bringing artisan baking back to Beltana Road. Surrounded by lush gardens, the beautifully restored cottage serves up classic French patisserie treats baked fresh daily. Think buttery croissants, glossy tarte tatin and their signature cinnamon buns (get a six-pack and try not to eat them all yourself). The lemon curd custard meringue danish is quite a mouthful – to say and to eat – and the savoury menu goes well beyond the usual brunch fare, featuring dishes like smoked salmon and brie quiche and chilli scrambled eggs. Yum!  

Must-try: Cinnamon bun, blueberry danish, French toast

Address: 12 Beltana Rd, Pialligo

Expect to pay: $8 for a danish, $5.90 for a cinnamon bun

The Knox Made in Watson is a sunny, suburban café and bakery that's 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

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

No meat? No worries. Sweet Bones has been winning the hearts of Canberra’s vegan crowd since 2011. Don’t let the punk rock-inspired interiors and skull table numbers fool you; owners Emily and Russell Brindley make plant-based eating approachable for all. Try their vegan cakes, highly sought-after cinnabons with 'cream cheese' frosting 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

Expect to pay: $7.50 for a cinnabon, $16.50 for a loaded banana bread

If you’re a fan of the classics, make The Flute Bakery your first port of call. Like many French boulangeries, these guys open 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 gateau, rye sourdough

Address: 8 Barrier St, Fyshwick

Expect to pay: $9.50 for a lemon tart