Flakey & Fresh - The Best Croissants in Australia
đ„ The Flakiest Croissants in Australia Right Now
For World Baking Day, letâs talk about something beautifully buttery: croissants. Australia might be far from Paris, but donât be fooledâits croissant game is flaky, golden, and wildly competitive. From science-lab perfectionists to cozy corner bakeries, here are six must-visit spots serving up the flakiest pastries in the country.
đĄ Quick Tip: The best time to snag a fresh croissant? Before 10 a.m.âthatâs when theyâre still warm from the oven, not yet ravaged by the brunch crowd.
đŠđș Lune Croissanterie (Melbourne & Brisbane)
Croissants made in a lab
Must-Try: The classic butter croissantâcrispy shell, cloudlike crumb, and a deep golden hue that screams precision.
Top Tip: Weekends get intense. Go early or try click-and-collect to dodge the line.
Donât Miss: Their twice-baked almond croissantâitâs basically pastry engineering meets dessert.
Fun Fact: Lune operates in a temperature-controlled lab for peak lamination consistency.
đŠđș Baker Bleu (Melbourne & Sydney)
No-fuss, classic technique
Must-Try: Traditional butter croissant with top-shelf ingredients and no gimmicks.
Top Tip: They bake in small batchesâgo early for max selection.
Donât Miss: Their pain au chocolat, folded just as precisely and loaded with Valrhona chocolate.
đ Bonus Bite: Baker Bleu also supplies to top-tier restaurants like Attica.
đŠđș Zelda Bakery (Melbourne)
Melbourneâs newest croissant MVP
Must-Try: Their classic croissant, which recently topped Good Foodâs ranking for flavor and flake.
Top Tip: Donât skip the salted caramel canelĂ© while youâre there.
Donât Miss: Daily specials often include limited-run flavors like pistachio or yuzu cream.
đŻ Did You Know? Zelda sells out fastâarrive early or prepare to queue.
đŠđș Goodwood Bakeshop (Sydney)
Sydneyâs rising pastry star
Must-Try: Their buttery croissants with a slightly caramelized exterior.
Top Tip: Pair with one of their rich filter coffeesâthe bakery roasts in-house.
Donât Miss: Kouign-amanns and fruit danishes if you want to explore their range.
đ„ Insider Tip: Good Food listed Goodwood in their recent best-of roundup
đŠđș Penny for Pound (Melbourne)
Pastry that walks the line between classic and fun
Must-Try: Croissants with tight lamination and just the right amount of pull.
Top Tip: This spot also nails fillingsâlook for lemon curd, matcha, or raspberry cream versions.
Donât Miss: Grab a seat and order their toastie on house-made sourdough if youâre lingering.
đ„ Worth Knowing: Penny for Pound also sells frozen take-home pastries.
đŠđș Noisette Bakery (Melbourne)
A longtime favourite with French roots
Must-Try: Their traditional croissantâflaky, deeply golden, and buttery without being greasy.
Top Tip: Check their South Melbourne location for the full range of viennoiserie.
Donât Miss: Their almond croissant, which leans more Parisian cafĂ© than Aussie bakery.
đ«đ· Fun Fact: Noisette was started by a French-born pastry chef and has stayed true to its roots.
âš Bonus Croissant Tip:
A great croissant should be crisp, not crunchy. If it flakes too much like phyllo dough, itâs probably overbaked. Look for buttery shine, tight lamination, and a soft stretch when pulled apart.