Understated North Shore bakery with a Scandinavian-influenced cardamom-cinnamon sticky bun. Rated 4.8 with 561+ reviews. Also does a Biscoff variant and babka scroll.
Founded by Italian pizza chef Tony Jabbour. Around 3,000 scrolls per week in 18+ rotating flavors: cinnamon, honey walnut, sweet tahini, salted caramel, banoffee. Baker works midnight to 6am for production.
17 trays of 12 scrolls baked daily, all routinely gone by 10:30am. Five-hour rise, generous butter. Coffee roasted in-house.
Laminated dough applied to a cinnamon scroll: somewhere between a croissant and a classic bun. No cream cheese icing, just cinnamon sugar so the butter and dough lead. Named Northern Beaches champion by Time Out.
Founded by German baker Sina Klug, everything plant-based. Standout item is the franzbrötchen: a cinnamon scroll crossed with a croissant, flaky and soft with cinnamon butter. Gordon Ramsay approved the vegan scroll on camera.