Best Bakery 2026's Sourdough Bread
A loaf with time, character and a beautiful chew
Our sourdough begins with a lively starter and plenty of patience. It rests overnight, allowing gentle fermentation to build the nutty aroma, subtle tang and glossy, honeycomb crumb we love. Each loaf is shaped by hand, scored just before baking and pulled from the oven when its crust is burnished and singing.
- ✓Overnight fermentation
- ✓Hand-shaped every day
- ✓Crisp, blistered crust
- ✓Naturally tangy flavour
Simple ingredients. Remarkable depth.
The details matter when bread is given the time it deserves.
Thoughtful flour
We use carefully selected flour for a rounded wheat flavour, satisfying chew and a crumb that holds up to generous toppings.
Slow fermentation
A long, cool rest develops the loaf's gentle acidity and complex aroma without rushing the natural process.
Bold oven spring
High-heat baking gives each loaf a deeply coloured crust, delicate blisters and a soft, airy centre.
Made by hand
Every dough is folded, shaped and scored by our bakers, so no two loaves feel exactly the same.
The patient path to better bread
Our daily sourdough ritual starts long before the ovens glow.
Refresh the starter
We feed our culture and let it become fragrant, bubbly and ready to lift the dough.
Mix and fold
Flour, water, salt and starter come together before gentle folds strengthen the dough.
Rest overnight
Time does the flavour work while the dough slowly develops its open structure.
Bake at dawn
We score and bake each loaf early, ready for Sydney mornings and long lunches.
Crust, crumb and a little bakery magic
Fresh from the oven, ready for butter, soup or simply your hands.
The loaf Sydney keeps coming back for
The sourdough at Best Bakery 2026 has that perfect crackly crust and chewy centre. I pick up a loaf every Saturday after walking through Surry Hills.
We ordered a lemon and raspberry celebration cake for our Darlinghurst birthday dinner. Best Bakery 2026 made it beautiful, bright and not overly sweet.
The almond croissants are gloriously flaky, and the coffee is exactly what I need before work. Best Bakery 2026 is my favourite morning stop near Redfern.
A few things worth knowing
When is sourdough bread baked?
Our sourdough is baked in the morning, with loaves released throughout the day while supplies last. For a particular quantity, we recommend getting in touch ahead of time.
Can I reserve several sourdough loaves?
Yes. We can set aside loaves for gatherings, office breakfasts or weekend tables. Please let us know the quantity and collection day so we can plan the bake.
Is your sourdough suitable for a dairy-free diet?
Our classic sourdough recipe contains flour, water, salt and starter, with no dairy. Please speak with our team about allergy requirements and possible cross-contact.
How should I keep a sourdough loaf fresh?
Store it cut-side down on a board or in a bread bag at room temperature. Avoid refrigerating it, and refresh day-old slices in the toaster or oven.
Make tomorrow's toast something to look forward to
Reserve a naturally leavened loaf from Best Bakery 2026 and taste Sydney at its freshest.