There’s chocolate, and then there’s Adora Handmade Chocolates. Since 1993, sisters Tina Angelidis and Katerina Stavropoulos have been crafting exceptional handmade chocolates and confectionery from the heart of Sydney. And three decades later, they're still going strong across eight glorious locations.
Every piece is made using Callebaut Belgian couverture chocolate, along with locally sourced ingredients, from the premium cream that goes into their truffles, to the cultured butter used in their salted caramels — no shortcuts, no artificial nasties. And luckily for you, we have the golden ticket.
What smells like browned butter, is crisp on the outside, and oh so custardy in the centre? Canelé, of course! Au Canelé Gourmand is a Sydney-based producer of authentic French canelés — those deeply caramelised, impressive little pastries from Bordeaux that are having a very well-deserved moment right now.
Founded by David, whose passion for this singular French treat drives everything, he is keeping the tradition of proper canelé-making alive, and makes them with Pepe Saya cultured butter. Crisp shells give way to a soft, rum and vanilla bean spiked interior that is genuinely unlike anything else you have ever tasted before. These aren't a trend. They're a timeless classic, made by a passionate baker who truly cares about quality.
Bloomspoon are doing one thing, and doing it better than almost anyone else — and that thing is friands. Their traditional range is baked with the finest locally sourced ingredients including high-quality almond meal, farm-fresh eggs, and rich butter to create friands that are light, moist, and irresistibly good.
Their gluten-free range is just as spectacular, made with almond meal and fresh fruits, catering to a range of dietary preferences without sacrificing a single thing on flavour. Crafted in their Sydney kitchen and built on a family recipe perfected over generations, these are the friands your café cabinet has been waiting for.
Let’s face it. Proper bagels are hard to find. Brooklyn Boy Bagels have been solving that problem since 2013, crafting the most authentic ones in Sydney. Food journalist Michael Shafran started the city’s first truly artisan New York bagel bakery, built on the same time-honoured techniques that made NYC the bagel capital of the world. We’re talking kettle-boiling, hand-rolling, and a long cold fermentation that gives every bagel that signature chew.
Vogue named them among the best bagels in Australia, and they’re not wrong. Chewy, malty, and packed with a real depth of flavour, these are bagels seriously worth sinking your teeth into. And don’t get us started on the pretzels! Think you’ll find better? Fuhgeddaboudit.
We’re not kidding when we say people travel far and wide for this Lebanese bread, and when you taste it for yourself, it’s easy to understand why. Over five decades, Canterbury Lebanese Bread is still doing it better than anyone else. Originally opened as Baalbek Bakery in 1977, this family-run institution brought generations of flatbread-making skill to Sydney, combining it with the finest local wheat to create something that's genuinely stood the test of time.
From being used by the industry’s most celebrated chefs, to the humble grandmothers in Western Sydney homes, the recipe and care behind this product hasn't budged an bit. The bread is soft and malleable, yet full of structure, allowing you to make incredible wraps without the bread tearing. Now that’s something you can wrap your hand around!
Chunky Dave's started as a peanut obsession and turned into something seriously addictive. Produced in Sydney using only peanuts grown, processed, and roasted in Kingaroy QLD, each batch is made one at a time.
Their snack peanut range offers the classic salted roasted, as well as two tantalizing flavours. Teaming up with Westmont Pickles, the Dill Pickle flavour is the real dill seasoning. It’s built on dill, vinegar, onion, cucumber, and garlic with zero weird additives. And their Bloody Mary, roasted in tomato, vinegar, worcestershire sauce, horseradish, celery, and a kick of cayenne chilli. Your venue’s snack game has officially been upgraded!
If you've ever admired a beautifully stocked café cabinet, there's a good chance Dolceroma had something to do with it. Since 1998, Dolceroma Pasticceria has been producing some of Sydney's finest Italian sweets, pastries, and cakes. Their famous cannoli are rooted in Italian tradition. And their slices? As if grandma lovingly made it for you.
Over the years, owner Lissa Todini has helped grow the business into an operation producing over 200 different products distributed across Sydney and beyond. What started as a passion for bringing authentic Italian pasticceria to Australia has become something of an institution in the wholesale bakery space. Time to stock up your cabinet with these essentials? Sì, sì.
For anyone who's ever been let down by gluten-free bread — GF Precinct is the one that changes the game. This independent, Australian-owned bakery is baking fresh every single day from a purpose-built, dedicated gluten-free facility, turning out artisan loaves so good that even the gluten-lovers keep coming back for more!
Easy to digest, highly nutritious and rich in texture, GF Precinct bakes with high quality ingredients and provides gluten free eaters a great source of dietary fibre. From seeded and sprouted, to fruit loaves and dinner rolls, their range covers all the essentials — and every single product is gluten-free guaranteed. No compromises. Just really, really good bread.
Golden State is the condiment brand with serious American credentials — and a cult following to match. Their pure prepared American Mustard has been used at world-famous In-N-Out Burger locations across the USA since the 1940s, made from freshly ground mustard seeds with a perfect balance of sweet and tang, bright yellow colour, and zero artificial colours, flavours, or preservatives.
Their Hot Yellow Chilli Peppers are the same hand-picked Cascabella peppers served at every In-N-Out in America — brined in salt and water, finished with vinegar, and delivering a tart, crisp hit that cuts right through the richness of a cheeseburger. Round it out with their jalapeño wheels, and your fried chicken burger game is taken to a whole new level.
They’re cookies worth lining up for — and smiling about. Established in 2022, this cult fave cookie maker has built a serious local following, and it's not hard to see why. Happy Alley began in a home kitchen, baking every batch with care and creativity. Word spread faster than their dough did, and they opened their first storefront in Rockdale NSW.
But it's the kitchen behind the shop where all the magic really happens. Their offering ranges from the OG choc chip, to some of the most inventive flavours you can imagine. And now, we’re pleased to be spreading the happiness with them. So when life throws a curveball at your customers, you can let them know that’s just the way the cookie crumbles. Offer them a fully-loaded cookie and help turn their frown upside down.
Born out of the same family behind Crumb Collective, Independent is our high-volume contract bakery brand producing the kind of everyday essentials that keep café, pub, and burger menus running like clockwork. Trusted by multinationals and QSR venues at scale since 1998, it’s supply you can count on.
The bun range is the backbone of many great venues, from classic milk buns, pillowy potato buns, and rich brioche buns, all consistent, all reliable, and all priced to make your margins a little happier. And for the sandwich venue? Well, Independent produces a panini roll for just about every application you can think of. Quietly doing some of the heaviest lifting on your menu. Day in, day out.
Long before sourdough became an actual personality trait, Infinity Bakery was already doing it properly. Founded in 1997, Infinity was born from chef Phillip Searle’s struggle to find quality bread for his restaurants. Rather than choosing to settle and compromise, he opened one of Sydney’s first sourdough bakeries, built around traditional baking methods and quality stoneground flour.
Now under the guidance of co-owner Nick Wokes, Infinity has grown into one of NSW’s most respected bakeries, producing a range of handcrafted loaves, focaccia, ciabatta, panini and more. While the business has grown, the philosophy remains much the same — artisan baking done the right way. Everything is still carefully crafted by hand using locally sourced, sustainably grown flour. In a world of automation and shortcuts, it’s refreshing to see old-school baking values still thriving. It’s bread you can be proud to serve.
Born from a neighbourhood butcher and local chef, Killer Condiments is an artisan condiments company delivering killer heat and deliciousness to your meals. What started as experimental sauce-making in a small store kitchen quickly amassed a cult following. And what’s better? They’re completely preservative and gluten free.
Crispy Chilli Oil brings both the heat and flavour, but it’s their hot sauces that are really elevating menus. Blood Orange Hot Sauce is a bold fusion of capsicum, fiery chilli, and the natural sweetness of juicy blood oranges, and Pine Lime Hot Sauce is so perfectly tangy, it’s dangerously good. Whether you're dipping, lathering, or drowning your food in it, you're getting a sledgehammer of flavour.
Lillie's Q started in a grandmother's kitchen in South Carolina, where chef Charlie McKenna learned the art of true Southern BBQ. When he famously opened the flagship Lillie's Q restaurant in Chicago, the goal was simple: create a Southern-inspired BBQ experience that's true to regional traditions and full of authentic, delicious flavour.
The BBQ sauce range takes you on a road trip through regional American flavours — from the sweet and tangy Gold BBQ Sauce to a fiery lick of open flames in their Hot Smoky BBQ Sauce. Every bottle has been built for foodservice, using premium ingredients and no preservatives.
In 2006, brothers Bob and Joe McClure dusted off their great-grandmother Lala's pickle recipe, the same one they'd been making every summer growing up in Michigan, and decided to give it a shot as a business. A glowing New York Times review catapulted McClure's into the national spotlight almost overnight, and what started as a hustle to make extra cash has since grown into a full-blown world-renowned pickle empire.
Every product is all-natural and gluten-free, with cucumbers hand-sliced and hand-packed in-house at their Detroit factory, now processing thousands of cucumbers every single day. These pickles are bold, crunchy, and built for kitchens that don’t just need a pickle for their burgers, but a pickle that’s the main event.
Established in 1959, Mission Foods has grown into one of the world's largest producers of flatbreads and tortillas — and there's a reason they're still the wrap of choice for kitchens everywhere. Their foodservice wrap range spans flour tortillas in multiple sizes, flavour variants, and nutritional options, producing consistent performance and superior taste, no matter the use.
Plain, wholemeal, spinach, flavoured, whatever your menu needs, Mission has a wrap that fits. All products for the Australian market are made out of their purpose-built facility in VIC, keeping it local and fresh. It’s time to get wrapping!
Meet Lenka. She’ll tell you that MMMore began with one hungry woman, alone with a food processor — but the thing is, she wasn’t baking! MMMore produces nutritious raw treats, proving that healthy and delicious aren't mutually exclusive. Completely refined sugar-free, vegan, and 100% gluten-free, every product is created from thoughtfully chosen wholefood ingredients that deliver on both nutritional value and flavour.
So the next time you’re navigating special dietary needs for your menu, rest assured it doesn’t have to be at the expense of great taste. MMMore produces delectable nut-butter filled dates, covered in perfectly tempered chocolate for that irresistible crack! And that’s only the beginning, Lenka’s eye-grabbing slices, power cubes, and bars stacked high will give your display cabinet a whole new visual appeal. But they don't just look great, they're 100% delicious, and 100% rawsome.
Mum's Buns is a family-run bakery operating out of their HACCP-accredited, purpose-built site in Marrickville. Their team bakes everyday essential pastries and cakes, ready to load up your cabinet display.
What’s available in the sweets department? Everything from cakes, donuts, and muffins. And in the savoury department? Pies, sausage rolls, and quiches. It's an expansive range, baked daily, delivered conveniently.
What started as a little Lebanese pizzeria in South Hurstville, turned into Sydney's most talked-about scroll destinations — and the numbers don’t lie. Oregano Bakery went from selling 20 scrolls a week to an extraordinary 80,000, and it's all thanks to Tony Jabbour's legendary secret scroll recipe, layered through pillows of dough and finished with a blizzard of icing sugar.
Tony’s wife Sonia says their famous cinnamon scrolls are what dreams are made of — and we couldn’t agree more. Unravel them layer by layer and reveal their soft, pillowy texture, smothered in the most delicious buttery cinnamon filling. But the classic cinnamon flavour is just the beginning! With flavours like salted caramel, apple and cinnamon, and nutella, the hardest part is picking just one. Good luck with that decision!
When school mates Jack and Demi discovered the buzzing artisan bakery scene in the Blue Mountains, they were instantly hooked. The smell of fresh bread pouring out of the ovens, the endless lineup of handcrafted loaves — they knew they wanted in. Not long after, they met head baker Michael Shepherd, and a lifelong friendship was forged.
Since 2001, Shepherd’s philosophy has stayed pretty simple: make seriously good artisan baked goods and share them with as many people as possible. What started as a humble dream has grown into a thriving bakehouse in Sefton, where the team handcrafts everything from traditional sourdoughs and fruit breads to delicious gluten-free treats from their dedicated gluten-free kitchen. No additives, no shortcuts — just proper baking, natural ingredients, and a whole lot of passion. Three mates, a love of great bread, and a big idea.
Meet Jovan and Nikola. You’ll have to trust us when we tell you, these two brothers aren't messing around. In fact, people of Balkan heritage are quite happy to travel far and wide to their Rockdale bakery for the best. This Macedonian family bakery has become the benchmark for authentic burek and maznik in Sydney. How? It’s all in the little details, and they get every single element right.
The pastry is perfectly flaky and golden, the fillings are generous and beautifully seasoned, and every bite tastes like the real deal — because it is. There’s nowhere to hide in this humble pastry. If you know burek, you know these elements can be make or break. Never tried burek before? Well this is a good place to start. The boys have specially developed a burek scroll for our clients and it's the perfect grab-and-go single portion. Available in ricotta cheese, or ricotta and spinach, the only trouble your customers will have is deciding which to try first!
Meet founder Sam Moussa. This Is Us has taken everyday essentials and made them something worth getting excited about. Their sourdough English muffins and crumpets are slow-fermented, made with locally grown single-origin flour. Forget the boring overdone breakfast dishes. Let’s turn the humble bacon and egg muffin into a proper moment.
But the range goes well beyond breakfast. From petite mini crumpets perfect for catering, to crisp lavosh and crunchy croutons designed to elevate share plates, soups, and salads — everything is made with simplicity and quality in mind. Nothing overcomplicated, nothing unnecessary. As Sam puts it: “This is us. What you see is what you get.” And honestly, there’s something pretty refreshing about that.
What started as a joke on a park bench in Japan somehow turned into one of Sydney’s most exciting and creative bakeries. Founded by Eddie Stewart and Min Chai, Tokyo Lamington was born from a shared love of Japanese flavours, culture, and a desire to reinvent one of Australia’s most iconic sweet treats. At the heart of it all is their incredibly light and airy sponge, but it’s the creative fillings and coatings that really make these lamingtons stand out.
The OG with jam, cream, and coconut remains a classic for good reason, while the wider range brings a playful and inventive twist that has helped Tokyo Lamington build a serious cult following. It’s not hard to see why they have the most photographed lamington on Instagram! Bold, nostalgic, and impossible to ignore in a display cabinet, Tokyo Lamington proves that some of the best bakery ideas really do come from the most unexpected places.
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