In a city of great bakeries, Goodwood has quietly become one of its best. The weekly menu favours sustainability and seasonality, using heritage NSW flour to create plum galettes in spring, orange sticky date scrolls in winter, and outstanding croissants 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 recent blind taste test.

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