Stepping inside Madeleine de Proust feels like entering into a fairytale. The pâtisserie in Carlton, Melbourne (Naarm), creates only one thing – featherlight, seashell-shaped madeleines – and presentation is paramount. While some of the little cakes are fashioned to look like tiny corn cobs or teddy bears, others are painted in galaxy-blue or glossy ladybug-red and look more like confectionery than a baked good. The back wall shimmers with gold ribbons stamped with the store’s name and there’s usually a madeleine tower on the counter. Even the packaging is tactile and sumptuous; each treat is carefully pressed into a bright orange box and presented in a bag tied with ribbon.

“We’re trying to create something that people would love to give as a present,” says co-owner Rong Yao Soh who, with partner Hyoju Park, created the brand. “We’re sort of a cross between a bakery, a pâtisserie and a gift shop.”

Bakery culture is having a moment in Australia. No longer just a spot to stop for a loaf of bread or something sweet, some now offer branded tote bags and T-shirts (the cute iron-on patches from Burnt Honey in Copacabana, NSW, are particularly collectible). Others feature slick interior design and limited-edition flavours of doughnuts, macarons and more. There are even dedicated bakery run clubs, where groups of friends lace on trainers and sprint their way to an éclair. The modern bakery doesn’t just sell croissants and cannelés – it’s become something of a lifestyle statement.

In Chippendale, Sydney (Warrane), Yeen Veerasenee has opened bakehouse and café Khanom House after years of selling his wares at markets. The Thai native is self-taught and his products are mostly Asian-inspired, such as airy pandan chiffon cake and Thai-tea cheesecake (“khanom” means “dessert” in Thai). His rich honey cake, a recipe that was shared by a Ukrainian friend’s grandmother, is another big hit.

When designing the fit-out, he put a lot of thought into how the space would make his customers feel. The branding is green like a pandan leaf, which he hopes invokes a sense of calm. “I want people to feel that it’s welcoming and cosy,” he says. The aim is for customers to share honey cakes at the outdoor benches, sip on Double Tap coffee and form connections and a sense of community. Sounds like the sweetest dream.

More bakeries to visit around the country

Image credit: Julian Lallo

Chéri, Vic

1/10

The logo for this new South Melbourne spot is a bright red pair of lips that also look like eyes and you’ll find it stamped all over the brightly coloured space. The image even comes in cake form: a pistachio sponge made with lychee mousse and raspberry compote, covered in a red chocolate shell. If you prefer to start with savoury, there’s also a courtyard serving café classics and Italian dishes.

Image credit: Peaches Patisserie

Peaches Patisserie, NSW

2/10

Located in Dorrigo on the NSW North Coast, this artisanal bakeshop is worth the road trip. The mango caramel tarts, topped with luscious swirls of cream and fresh fruit, are so pretty that they look like they were designed for a doll’s tea party. Most of the tarts, cakes and pastries change in flavour according to the season and the creative mind of owner Beth O’Loughlin. Pick up a bunch of flowers while you’re there, grab a blanket and have a picnic in the nearby national park.

Image credit: Cerin Pasticceria

Cerin Pasticceria, Qld

3/10

If you only end up trying one thing at this sleek Italian-style bakery in Brisbane’s Woolloongabba, get your hands on a cannoncini. Similar to a cannoli but a bit smaller, it’s a cone of pastry filled with decadent crema. If you only try two things (and why not?), go for the plump maritozzi – a cricketball-sized brioche bun filled with custard and cream that’s traditionally eaten for breakfast in Rome.

Image credit: Goods Bakery

Goods Bakery, WA

4/10

Open seven days, this popular West Leederville spot covers every baking base imaginable. The crullers – doughnuts made from deep-fried swirls of choux – are a top seller and the chewy choc-chip biscuits fly off the shelves. There are also pantry staples available, such as coffee beans, jam and olive oil.

Image credit: Petit Loulou

Petit Loulou, NSW

5/10

Open since February, Petit Loulou is the sweet little sister to Loulou Bistro in Martin Place, which in turn is the CBD sibling of Loulou Bistro, Boulangerie & Traiteur in Milsons Point. The busy kiosk has a bit of café-style seating but the focus is on takeaway – the flaky French-butter croissants, well-stuffed éclairs and sausage rolls are pleasingly portable.

Image credit: Salam bakery

Salam, Vic

6/10

Chef and Brûlée pâtisserie owner Mariana Chedid combines her Lebanese heritage with French Cordon Bleu training to present this deliciously decadent hybrid of both cultures in Port Melbourne. Knefeh is a big draw, of course, and her mhalabieh cheesecake, topped with crushed pistaschio and a scattering of rose petals, is as pretty as it is moreish.

Image credit: Mascavado Café & Pâtisserie

Mascavado Café & Pâtisserie, SA

7/10

Owner Lea Chairesa started her pastry journey at Koi Dessert Bar and Black Star Pastry, two Sydney favourites known for their aesthetics as much as their flavours. Since 2020 she’s presented her take on all things sweet at this monochrome bakery in central Adelaide. Expect tricked-up croissants and scrolls, filled with creams, jams and fruit.

Image credit: Teeter Bakery

Teeter Bakery, WA

8/10

When a business only bakes in small batches and opens between Thursday and Saturday, expect queues. But a five- or 10-minute wait is certainly worth it at this flower-dappled Perth shop run by pastry chef Natasha Brownfield. Purists snaffle up the croissants and morning buns but don’t sleep on the savoury danishes, made with local cheese, tomato and greens. If you do a clean sweep of the lot, carry it home in one of the minimalist branded totes.

Image credit: The Baker’s Duck

The Baker’s Duck, Qld

9/10

At Toowoomba’s prettiest pastry emporium, every cake, tart and piece of viennoisserie is crafted with skill and delicacy. They also sell products to take home – including cookie dough rolls and French toast condiments – so you can recreate the bestsellers in your own kitchen.