Claudio Bakehouse

If you're anywhere near Abbey in Western Australia, Claudio Bakehouse is the bakery people tell each other to stop at. It's the kind of place visitors from Melbourne and Adelaide end up planning return trips around, and it's easy to see why.

The pastry cabinet is the main event. Almond and pistachio croissants come up constantly, along with a Nutella croissant that people rave about and a crème brûlée danish with proper crisp brûlée on top. The general feeling is the croissants are buttery and flaky, and that the pastries look like small works of art. The savoury side holds its own too: focaccia with generous toppings, pinsa, sandwiches and croissants filled with things like smoked salmon and cream cheese. One visitor still talks about a pork and porcini croissant creation, though the range changes regularly, so what's on the counter one day may not be there the next. Bread gets a good word as well.

Things come out fresh from the oven, and you'll often catch trays of pastries arriving while you wait. The staff are friendly and seem to work well together even when it gets busy. And it does get busy. Weekend mornings and peak holiday periods mean a queue, though people say it moves and is worth it.

Gluten-free options are available, which is a real find for anyone who usually has to settle for less. Coffee is on the menu and gets plenty of praise, from smooth espresso to well-made flat whites. In fairness, opinion isn't completely uniform. We've heard one or two folks found some of the sweeter pastries a touch rich or chewy compared with how good they look, while the savouries and bread drew more consistent praise.

You can dine in or take away, with outdoor and indoor seating, free parking nearby, and a wheelchair-accessible entrance and car park. They take cards and tap-and-go payments. The bakery isn't open every day of the week, and one holidaying family found that out the hard way on the morning they planned a second visit, so check the hours before you head in.