K'pane Bakery

4.0(24)

Second Ave, Sawtell, New South Wales, 2452

“Butter makes it better”

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Services:Sourdough BreadTakeaway

Fresh From the OvenKnown for PiesCustom CakesFriendly Staff

Known for

French vanilla sliceSteak pieTakeawayCoffeeBreakfastWheelchair accessibleCard & contactless payments

Why Choose K'pane Bakery?

K'pane Bakery makes sourdough, pastries and pies from scratch using traditional techniques and locally sourced produce. Pies are a standout, the steak pie earns consistent praise for proper meat chunks and gravy, and customers rate the chicken and leek and ratatouille varieties highly. The friendly, attentive staff and fresh pastries make it worth the visit, and they're open weekends when other bakeries close.

About K'pane Bakery

K'pane Bakery in Sawtell makes its sourdough, pastries, tarts and pies from scratch, using traditional techniques and locally sourced produce. The tagline, "Butter makes it better", tells you where they stand on pastry. Head baker Bret Knight trained as an apprentice baker at Newrybar in the mid-90s, later worked in Sydney bakeries and spent time as head pastry chef at Otto Restaurant.

Pies are what many people go for. A traditional steak pie with proper chunks of meat and good gravy gets a lot of love, and we've heard the chicken and leek and the ratatouille pie are worth trying too. Pastries come up just as often. The French vanilla slice has its fans, along with almond croissants, a pistachio custard pastry and a savoury pesto and tomato one. Custom cakes are a speciality as well, and one local came back to the area partly for a triple chocolate birthday cake that disappeared fast.

The staff get plenty of warm mentions, the shop is kept spotless, and the coffee is good enough to make this a breakfast stop. Takeaway is the main way people use it. The seating is limited, so expect to take your order with you on a busy morning. There is wheelchair-accessible parking and entry, and they take cards and mobile payments. Like any busy counter, orders can occasionally get mixed up, so a quick check before you leave is wise. They're open seven days a week, including weekends, though it's worth checking ahead.

Location

What Customers Say on Google

Bread

“We felt like a good old-fashioned meat pie, but being a Sunday didn't think any decent bakeries would be open. To our delight, discovered K'pane Bakery was open. The pies were awesome. Good size chunks of steak and the gravy & pastry perfect.”

Cakes

“We had 3 birthday cakes from K'pane Sawtell over 2 weeks (yes that's a lot) but all 3 different flavoured cakes were incredible in their own way. The passionfruit was delish, but the triple chocolate was a scene stealer!”

Staff

“Lovely group of ladies who work here, they're very kind, caring, happy, and cheerful. The food is delicious, and the coffee is really nice as well.”

Source: Google Reviews

Community Comments

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Frequently Asked Questions About K'pane Bakery

: K'pane Bakery is best known for its pies, especially the traditional steak pie with good chunks of meat and gravy. The chicken and leek, ratatouille and pepper steak pies also get plenty of praise. On the sweet side, the French vanilla slice and custom birthday cakes are popular, alongside sourdough bread baked from scratch using traditional techniques.
: Yes, K'pane Bakery takes custom cake orders and is known locally for them. One customer ordered three different birthday cakes over a couple of weeks, praising the passionfruit and triple chocolate flavours in particular. For specific designs, flavours or lead times, it is best to contact the bakery directly.
: Yes, K'pane Bakery serves breakfast and coffee alongside its bread and pastry range. Locals mention the coffee is reliably good, and items like the strawberry danish and almond croissants are popular breakfast choices. It's also set up for takeaway if you're grabbing something on the go.
: Yes, K'pane Bakery has a wheelchair-accessible car park and entrance. The shop accepts credit cards, debit cards and NFC mobile payments, including contactless, making it straightforward for most customers to pay and get around on a visit.
: The baking is led by Bret Knight, who trained as an apprentice baker at Newrybar in the mid-90s before working in Sydney bakeries and later serving as head pastry chef at Otto Restaurant. That background shows in the bakery's from-scratch sourdough, pastries, tarts and pies made with locally sourced produce.