Goodwood Bakeshop

Bakery$

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

In a city of great bakeries, Goodwood has quietly become one of the best. Owner-bakers Jamie Goodin and Alex Alewood favour sustainability and seasonality on their weekly menu, using heritage NSW flour to create sour cherry and fennel sourdough in spring, and quince danishes with orange ricotta custard in winter.

Outstanding croissants are available year-round, stuffed with ham and gruyere, or twice-baked with smoked cheddar and jalapenos. Arrive early and expect to queue – shelves often become bare around midday.

Good to know: The plain croissant ranked first in Good Food’s 2025 blind taste test.

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