“‘It’s not rocket science’ is a favourite quote of mine when it comes to [the preparation of] food but in the case of Lune, which has branches in Melbourne, Sydney and Brisbane, it actually is. Founder Dr Kate Reid’s former life as a Formula 1 aerodynamicist has translated into precision and obsession when it comes to her flaky, buttery creations. My current favourite is the Kouign Amann.” – Melissa Leong, judge, Dessert Masters

“The pastry chefs here are absolute artisans. Not only do the A.P Bakery team work directly with farmers and mill their grains into flour onsite in Marrickville, the breezy location of its rooftop bakery, at the Paramount House Hotel in Surry Hills, has become my second home. I always buy a few freshly baked canelé – they’re crunchy, chewy, custardy and divine – and a cream puff.” – Katherine Sabbath, author, Bake My Day

“Owner Cristina makes delicious treats inspired by her Balearic and Catalan heritage at La Colmena. The Flor Manchega, a classic from La Mancha, is a delightful, sweet pastry with a crunchy texture made using a baroque iron mould that has been passed down for generations. My go-to order is the Roscon de Reyes – a special sourdough cake with whipped cream, almond flakes and candied oranges. It was originally a festive cake but Cristina serves it all year round.” – Darren Purchese, judge, The Great Australian Bake Off

“La Macelleria holds a special place in my heart as the first gelato shop I stumbled upon in Brisbane 10 years ago. The vibrant flavours and artisanal craftsmanship evoke memories of the gelato from my hometown in Italy. Each scoop offers the perfect blend of creamy texture and bold taste, delivering an experience that lingers after the last spoonful. My top choices are the Bo&Bo and the tiramisu.” – Dan Pasquali, runner-up, The Great Australian Bake Off, 2019

“Gildas is a Basque wine bar that’s also a hidden gem for desserts. Its Basque cheesecake is amazing – but the true highlight is the soft serve. As a self-proclaimed soft-serve enthusiast, I have to say they take it to the next level. While the flavour rotates, one standout is the rice pudding soft serve topped with salted caramel and olive oil – an incredible creation by chef Zach Elliott-Crenn.” – Donato Toce, chief creative chef, Gelato Messina

“At Dröm in Melbourne’s Bayswater, indulgence reaches new heights with exquisitely crafted pastries that balance texture and taste harmoniously. My favourites are the yuzu meringue half moon and the vanilla and raspberry danish. Each bite draws you back for more, leaving an unforgettable impression long after the last crumb.” – Dan Pasquali

“Pigeon Whole Bakers in Hobart is an icon of the Tassie baking scene. Its traditional Eccles cake – a pastry with fruit mince filling – is absolutely incredible when paired with a slice of cheese.” – Alisha Henderson, founder, Sweet Bakes

“Nadine Ingham is the architect of all things good when it comes to pastry with soul. After all, nostalgia can be a powerful ingredient. From spiced chai chiffon with cream cheese icing to her iconic chocolate Manjari cake, each slice is made with equal parts skill, technique and love.” – Melissa Leong

“In a city filled with options for ice-cream and gelato, Kōri stands out as one of my favourites. Joane Yeoh brings her years of training as a pastry chef to full flight with a range of Japanese-inspired ice-creams and frozen confections. ” – John Demetrios, executive pastry chef, Omnia

“The team at Supersweet Café makes the most superb layered crêpe cakes – they’re soft, flavoursome, interesting and a little different. My partner is from Canberra so I try to go every time we visit family.” – Emelia Jackson, winner, MasterChef Australia: Back to Win, 2020

“The flavours and even the names at Gelato Messina, which has shopfronts in Sydney, Melbourne, Brisbane, Adelaide, Perth and Canberra, are so creative. I might have finished an entire one-litre tub the day after I gave birth – it was like a massive reward.” – Christy Tania, co-founder, Glacé Desserrt Artisanal

“At Omnia, the French classics are incredibly made – the execution is sublime. I couldn’t pick just one dessert. I was lucky enough to try them all!” – Jana Lai, award-winning pastry chef

“One of my hometown favourites – the pastries here are a delicious labour of love, with an emphasis on showcasing local ingredients and seasonal produce. I definitely can't go past its lemon curd Basque cheesecake with torched meringue and the spanakopita pastry – made with croissant dough – is a highlight.” – Katherine Sabbath

“This spot offers fresh-baked pastries that sell out so fast you need to be quick. The menu changes regularly but two standouts are the custard tart danish and the pandan and coconut brioche. The danish features flaky croissant pastry filled with classic Australian custard tart filling – lovely with a coffee. The brioche is equally impressive, with soft, fluffy brioche dough filled with pandan-flavoured crème pâtissière.” – Donato Toce

“If it were legal to marry a dessert, I’d get down on one knee for Baker D.’s bomboloni. The classic custard-filled doughnut seems simple enough but it’s the detail that matters. The silky custard is spiked with sunshiney lemon zest, rendering it light and luscious. The donut itself is a cloud-like confection that evaporates on impact, leaving you with little but sugar crystals on your lips – and a smile.” – Melissa Leong

“When in Sydney, I always make a beeline to Lode for some of the best pastries in Australia. Amazing flavours, exact lamination and all well-cooked. I love the vibe at the Surry Hills store and I queue patiently once it’s open, to experience world-class pastry. I love the yuzu and coconut tart or the fresh strawberry tart but you can’t go wrong with anything on the menu – I know, I’ve tried them all. Lode also offers a great savoury range but its signature is the flawless flaky layers of pastry in everything they do.” – Darren Purchese

“This place is the real deal: its leatherwood honey and sea salt croissant is my single most favourite baked good in Melbourne. Expertly crafted and a happy marriage of sweet and salty.” – John Demetrios

This is Where Australia’s Top Chefs Want to Eat Tonight