Where to find Sydney’s best finger buns
The finger bun never really left. It just waited out the cronut and the cruffin, and it’s back on counters across the city, iced in pink and dusted with hundreds and thousands.
Here’s where to find the best finger buns in Sydney, from the $5 classic to the one that won a national award. Ranges change and some of these are specials rather than everyday stock, so it’s worth checking with the bakery before making the trip.
1. Humble Bakery, Surry Hills
Shop 2, 50 Holt Street, Surry Hills NSW 2010
This is the bun that won Wotif’s 2024 Uniquely Aussie Award for Best Finger Bun in Australia. Nominations were open to the public.
Humble describes it as soft sweet milk dough filled with cranberries, raisins and currants, spread with Copper Tree Farms butter and coated in baby pink cream cheese frosting. Broadsheet, which priced it at $8.50 in April 2026, picked up a rose scent in the icing.
The bakery is run by the team behind Porteño and Bastardo. You’ll find the buns at Humble’s other Sydney locations too, including Circular Quay, and they come by the box of 12 for $108.
For a birthday, Humble also bakes the same recipe as a finger bun cake, which serves about nine and costs $85, with 48 hours’ notice.
2. Poles Patisserie, Penrith
Shop FC005, Nepean Village Shopping Centre, Penrith NSW 2750
Poles has been a family operation for more than 40 years, and its finger bun sticks close to the traditional bakery style. The shop describes it as a sweet yeast raised dough mixed with sultanas, covered in plain or strawberry fudge icing, then dipped in desiccated coconut.
Urban List’s 2021 guide also noted a rainbow sprinkles version.
At $5, it’s the best value of the priced buns on this list.
3. Pantry Story, Stanmore
336 Parramatta Road, Stanmore NSW 2048
Pantry Story built its following on Japanese-style salt bread, and baker Tiara Sucipto brought that soft, pillowy dough to a finger bun.
Broadsheet reported in April 2026 that the $7.50 version came filled with coconutty frangipane, topped with strawberry buttercream and finished with rainbow sprinkles. It ran as a limited release through to early May and is not a permanent line, so treat it as one to watch for on the specials board.
4. Flour and Stone, Woolloomooloo
53 Riley Street, Woolloomooloo NSW 2011
Nadine Ingram’s bakery is best known for its lamingtons, but the finger buns are worth a detour. Urban List’s 2021 guide praised the golden buns here, singling out a coffee and cardamom cream filling and a coconut version. Fillings rotate, so ask what’s in the cabinet.
The Pantry is the sit-down shopfront, with The Annexe for takeaway about 30 metres up the street. Both open weekdays from 7am and Saturdays from 8am, and both close Sundays.
5. South Hurstville Bakery, South Hurstville
2 Greenacre Road, South Hurstville NSW 2221
These are finger loaves rather than buns. Urban List’s 2021 guide described them as extra large, bigger than an average human head, built on what it rated as the fluffiest sweet bread, then finished with plenty of pink icing.
Bring someone to share it with.
6. Sydney Street Patisserie, St Marys
Shop 1, 48 Sydney Street, St Marys NSW 2760
Urban List’s 2021 guide described the buns here as the size of your forearm, in pink or white icing, with a loaf-sized version for when a single serve won’t do.
It’s another Western Sydney stop worth knowing if you’re chasing a substantial finger bun.
7. Cheryl’s Patisserie & Bakery, Illawong
273 Fowler Road, Illawong NSW 2234
Cheryl’s takes the opposite approach to the giants. Urban List’s 2021 guide called the result an edible cloud, light and airy, with the emphasis on the bun rather than the icing.
If you prefer the bun itself to take centre stage, Cheryl’s is worth knowing.
8. Clemton Park Cake Shop, Earlwood
208C William Street, Earlwood NSW 2206
The Earlwood shop turns out brick-sized buns, along with finger bun cakes and pull-aparts, which Urban List’s 2021 guide flagged as its point of difference.
Put a pull-apart in the middle of the table and watch it disappear.
What makes a great finger bun?
Finger buns look simple, and that’s exactly why the small details show. A few things worth noticing on your next one:
– a soft, enriched dough that pulls apart in strands
– fruit spread evenly through the bun
– icing that sets firm enough to hold sprinkles or coconut
– a balance where the bun still tastes like bread under the sweetness.
The traditional finish is pink icing, often topped with hundreds and thousands or desiccated coconut. Some bakeries use Boston icing instead, while others go for cream cheese frosting or buttercream.
Final verdict
For the award winner, go to Humble. For the classic $5 version, Poles. For sheer size, South Hurstville or Sydney Street Patisserie. For something lighter, Cheryl’s. Prices and flavours shift, so check before you travel.
If you’re running a cafe or bakery, finger buns are also a straightforward way to put a retro favourite back on the counter. Starting with ready-to-bake finger bun dough from Suprima Bakeries gives a kitchen a sweet dough base to thaw, proof and bake, then finish with icing, hundreds and thousands, coconut or your own topping.
The same dough base can also be used for cream buns, long johns and doughnut-style treats, giving bakeries several products from the same base.
Wherever you start, order two. The second one is never a mistake.
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