Australian Stone-Milled Flour
Our flour is milled from heritage wheat grown in the NSW Riverina and stone-ground to preserve flavour and nutrition.
How it began
From a tiny kitchen on Crown Street
In the winter of 2012, Marco and Elena Rossi opened the doors of a 40-square-metre shopfront with a second-hand deck oven and a sourdough starter Elena had nursed for six years.
Marco had trained in the boulangeries of Lyon; Elena grew up in her grandmother's pasticceria outside Bologna. Between them they had one firm belief — that Sydney, for all its great coffee, deserved bread and pastries made the slow, honest way.
Word spread quickly. Within a year the queue stretched past the florist next door, and Golden Crust expanded into the shop beside it. The starter, affectionately named Doris, is still the heart of every sourdough we bake today.
2012
Year we opened
36h
Sourdough fermentation
14
Passionate bakers
1,200+
Loaves baked each week
Our passion
Baking is a craft worth waiting for
There are faster ways to make bread. We're just not interested in them.
Every day begins at 2am when our bakers shape the dough that has been fermenting since the day before. Croissant dough is folded, rested and folded again over three days. Cakes are mixed in small batches, never from a premix.
We believe this patience is what you taste: the depth of a well-fermented crumb, the shatter of a properly laminated croissant, the tenderness of a cake made with real butter and free-range eggs.
- Naturally leavened — no commercial yeast in our sourdoughs
- Hand-shaped and baked on stone
- No preservatives, improvers or artificial flavours
Our commitment
Fresh, local, high-quality ingredients
Great baking starts long before the oven. We're proud of where our ingredients come from.
Cultured Butter
Our croissants use cultured butter from a family dairy in the Southern Highlands — higher in fat, richer in flavour.
Free-Range Eggs
Every cake, custard and brioche is made with certified free-range eggs from farms on the NSW Central Coast.
Seasonal Fruit
We buy fruit at Sydney Markets three times a week, so our danishes and tarts change with the seasons.
Zero Waste Ambition
Unsold bread goes to OzHarvest each evening, and our packaging is compostable or recyclable.
Community First
We sponsor the local primary school fete, host baking classes and employ apprentices from the neighbourhood.
Meet the bakers
The people behind the crust
A small team with big ambitions and permanently floury aprons.
Marco Rossi
Founder & Head Baker
Trained in Lyon, obsessed with crust. Marco oversees every sourdough that leaves the oven.
Elena Rossi
Founder & Head Pastry Chef
Keeper of Doris the starter and creator of our celebration cakes and seasonal tarts.
Thanh Nguyen
Viennoiserie Lead
Thanh laminates every batch of croissant dough by hand and has never lost a layer.
Sophie Walker
Front of House Manager
The friendly face at the counter who remembers your order before you've said hello.
Come and say hello
The best way to know us is to taste what we bake. Visit us on Crown Street, or explore the menu first.
View Our Menu