Where to Find Australia’s Best Inner-City Bakeries

“I'm lucky enough to live down the road from Plant 4, so a Saturday sojourn to the Lost Loaf has become a weekly tradition for me and my housemates. Baker Emma Shearer’s whole wheat, roasted barley and rye, and seeded sourdough loaves are works of art. The dough is fermented for 36 hours, resulting in perfectly crusty-on-the-outside, pillowy-soft-on-the-inside golden loaves. There are also plain and almond croissants, pain au chocolat, danishes and plenty more baked goods. Come Easter, you'll have to fight the queues for a taste of Shearer’s hot cross buns – a serious contender for Adelaide’s best. – Daniela Frangos, Adelaide editor”

“Cottesloe’s little-bakery-that-could arrived in Fremantle with a bang, bringing with it great bread, continental rolls and sweets including its wildly popular cinnamon scrolls. – Max Veenhuyzen, Perth editor”

“Brisbane doesn’t lack for terrific boulangerie-patisseries but it’s rare to find one that nails the triple threat of artisan breads, exceptional sweets and coffee that’s not a burnt, bitter afterthought. Chouquette has it covered, owners Fabrice and Meggy Delaunay selling some of the best crusty loaves in town while dialling down the sweetness on the shop’s eclairs, Napoleons and canelés to prevent an afternoon au revoir sugar crash. Coffee is Wolff Coffee Roasters’ Edelweiss blend – a lightly flavoured brew intended not to overpower your flaky pains au chocolat. – Matt Shea, Brisbane editor”

“The owner is a fan of famous San Fran bakery Tartine, and it shows. Dough is fermented for 24 hours to produce beautiful rustic loaves, and Comté-and-onion toasties come grilled to golden perfection – all in a converted auto shop. – Ellen Fraser, Melbourne editor”

“Visiting this tiny inner-city purveyor of buttery goods is equally excellent and tough. As you patiently wait in line you'll have time to gaze at the well-stocked display counter and flip between getting a slice of orange-and-fennel cake with blossom drizzle, passionfruit tarts, vanilla cake or lamingtons, only to then see the croissants and savoury stuff (get the egg sandwich). This sort of indecision is a good problem to have. – Sarah Norris, Sydney editor”