Lucien Baked Goods

Lucien Baked Goods is a bakery and café hybrid in Parramatta, run by pastry chef Adeline Ribis and head chef Tom Clunie, and it bakes several times through the day. That rhythm shows in what people talk about: pastries that come out fresh, with croissant layers that stay crisp and flaky.

The pistachio swirl and the almond croissant get the most chat locally, and one person called the croissants the best they'd tasted anywhere. Others rave about the hazelnut croissant, the savoury potato pastry, the Persian love cake and the canele. If you eat plant-based, there are vegan options, and the chocolate and tahini walnut brownies have won some devoted fans, including people who aren't vegan themselves. There's also a gluten free sweets menu, with the financier a pick for one visitor.

It works well as a sit-down breakfast or brunch stop too. People mention a salmon sandwich, egg on toast, a sujuk wrap and a hearty soup, along with good coffee (a flat white or latte is the suggestion) and matcha and chai options. The kitchen is partly open, there's plenty of natural light inside, and the tables outside on a quiet street suit a slow morning. The team is also linked to the people behind Circa Espresso. Staff come across as friendly and attentive.

For a takeaway box, custom cake orders are offered, though one local learned the hard way that cakes need to be ordered a couple of days ahead, so plan early. One or two people have found a cookie or croissant a bit ordinary, and the odd comment says prices run on the higher side, but most come away happy.

It's wheelchair accessible at the entrance, and they take cards and tap-and-pay. Check the hours before you head in, as the weekend schedule is shorter than weekdays. It's an easy walk from the Parramatta Quay, and a good detour if you're around Westfield.