A.P Bakery harnessed Sydney’s love of artisan bread and pastries, and turned it into an obsession. Head baker Dougal Muffet uses heritage NSW wheat and house-milled grain to create a formidable offering, including sourdough, kouign-amanns and sticky-sweet peach galettes. The brand dominated this year with the city’s best hot sandwiches at Circular Quay, and a wine-and-bread pairing at Darlinghurst.

Must order: The spicier-than-expected Aleppo pepper, Asiago cheese and sesame scroll.

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