Thoroughbread Bakery

Updated July 24, 2026,first published February 12, 2026 You have reached your maximum number of saved items. Remove items from your saved list to add more. Bakery$$$$ You know a bakery is good when it’s this busy after more than 12 years of operation.

Owners Nick and Emma Tabet are known for making exceptional sourdough, using organic flour and slow fermentation to create a loaf with greater levity and flavour than most. The sweet potato rye is the go-to, only available Saturdays, but it’ll be difficult to walk out without a treat from the pastry cabinet – maybe a doughnut, plump with poached rhubarb, tart and sweet, or the miniature pecan pie, a rare find in Sydney. Good to know: Marrickville cafe Angus is co-owned by the Tabets.

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

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