Penny Fours

Penelope Ransley has been doing the fine-dining-pastry-chef-opens-a-bakery thing since before it was a thing. She worked with renowned chef Martin Benn at The Boathouse in Blackwattle Bay before becoming his pastry chef at the legendary Sepia. After that, she moved into baking, working the ovens at Iggy’s Bread in Bronte before opening Penny Fours in Leichhardt in 2013.

Ransley has since traded Norton Street for Darling Street, and all the buns, tarts and croissants that earned Ransley her devoted following are on proud display at her Balmain spot. The almond and raspberry croissant is the bestseller, but the sticky buns and mixed-berry danishes give it a run for its money.

Savoury pastry fans will have a tough time choosing between the ever-reliable ham and provolone croissants; a four-cheese-and-truffle-oil Danish; and the BB King, a danish loaded with bacon, broccoli and cheese. Also tempting is the goat’s cheese, thyme and cauliflower tart; and chocolate and macadamia cookies as thick as a debut novel.