Three Mills Bakery

Three Mills Bakery has been taking Canberra by storm since its ancient grain sourdough hit the avo-toast scene in 2016. Since then, its long-fermented sourdough and golden pastries have become staples at cafes across the city.

As well a baking operation, Three Mills’ Newcastle Street branch packs in a casual dine-in eatery serving coffee and brunch. It’s also where Three Mills’ pastries are made (bread is baked over at Leeton Street). Try almond croissants; cinnamon escargot the size of your face; and danishes filled with sour cherry or rhubarb and white chocolate.

On the savoury side, expect pies (chicken, leek and riesling; beef with pepper berry) and sausage rolls filled with pork, chilli and confit garlic. And no worries if pastry isn’t your jam – there are plenty of things between bread to get your hands around. We love the creamy chicken sandwich with currants, celery, avocado, baby spinach and garlic aioli.

Besides loaves, rolls and baguettes, the retail shelves are stocked with house-made granola and packs of decadent salted-rye cookies. In the freezers are bake at home pastries, which means you can tear into a Three Mills croissant without leaving the house. Just don’t forget to take these babies out of your own freezer the night before.