There are plenty of great bakeries around Sydney, ranging from your standard bakery chains, Vietnamese bakeries with their famous 'Pork Rolls', and various artisan bakeries. You can read more about some of Sydney's great bakeries in this article Top 10 Best Bakeries in Sydney. While I was reading through this Top 10 list recently I realised that it was missing some of Sydney's best traditional bakeries - so here they are:
All of the bread at the Afghan and Arab Bakery in Fairfield is covered in a light dusting of flour - and so are all the staff. The bread is made onsite in the bakery's two traditional clay-lined ovens, which the owner (Habib Bayani) built when he opened the bakery in 2002.
The Afghan and Arab Bakery produces five types of bread:
Afghan Bread: made with salt, water, flour, yeast and baking soda
Sweet Bread: made with mild, sugar, flour and oil
Arabic Bread: made with salt, water, flour, yeast and baking soda
Iranian Bread: made with salt, water, flour, yeast and baking soda
Turkish Bread: made with salt, water, flour, yeast and baking soda
As you can see, all of the types of bread are made with essentially the same ingredients, but each bread has a subtle difference resulting from the varying proving, resting and cooking times. My favourite is the Turkish Bread, which is great for a toasted sandwich lunch.
The Hellenic Bakery has been run by the Stoullis family for more than 30 years and is famous for it's big wheels of traditional sourdough and barley bread. The sourdough is deliciously chewy and a perfect accompaniment for a warm bowl of soup.
If you're after something sweet, try the Hellenic Bakery's kourambiedes (almond shortbread) or the honey-soaked melomakarona biscuits.
I took some of the galaktoboureko (sticky custard slice) home and it was the perfect dessert after dinner that night.
153 Ramsay Street
Haberfield NSW 2045
Tel: (02) 9797 7715
Cassaniti was first established in 1969 by Antonino and Agata Cassaniti and is now run by their sons Robert and Richard. You'll identify the bakery by the long line of people queuing outside for their crusty italian loaves.
Cassaniti's most popular loaf is their pane di casa, a house loaf with a thick chewy crust. Cassaniti's also bakes a wood-fired loaf, a pane a legno, panini, an assortment of focaccini (focaccia) and mini pizza squares.
Cassaniti's Bakery was also the first to offer a rosetta, which is essentially a hollow roll. If you love crusty bread - this one is definitely for you.