Thoroughbread Bakery

Bakery$

This venue is one of Good Food’s 100 Essential Sydney Cafes and Bakeries of 2026.

You know a bakery is good when it’s this busy after more than 12 years of operation. Owners Nick and Emma Tabet are known for making exceptional sourdough, using organic flour and slow fermentation to create a loaf with greater levity and flavour than most.

The sweet potato rye is the go-to, only available Saturdays, but it’ll be difficult to walk out without a treat from the pastry cabinet – maybe a doughnut, plump with poached rhubarb, tart and sweet, or the miniature pecan pie, a rare find in Sydney.

Good to know: Marrickville cafe Angus is co-owned by the Tabets.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.