Here is what the critics have to say about Paddy the Baker. But we would also love to hear about your experience so please leave a comment below. We pride ourselves on our great food and service but we are human and can occasionally stuff up, when we do all we ask is the opportunity to put it right so please let us know good or bad. 


“Our soda bread is made from buttermilk. Most buttermilk is manufactured and more like a yogurt. We use a genuine buttermilk 
from Pepe Saya.”

--Australian Financial Review  Read article

"We received a care package of soda bread and raspberry jam from Paddy the Baker that had the Feast team in paroxysms 

of delight." 

 Feast Magazine Read Article

"If you're missing your mammy's soda bread and potato bread then you best head south to this Irish Bakery." 

Time Out Sydney Read Article

"Come for breakfast of a pork & Fennel Sausage and smashed egg in a freshly baked Waterford Blaa"

Good Cafe Guide

There’s a small but perfectly formed range of lunch and breakfast items including soup, pies and sausage rolls, and vegetarian focaccia.

The Leader Read Article

"And he's keeping the soda bread streaming out of the ovens." 

Good Food, Sydney Morning HeraldRead Article

"'The Irish Potato Bread  was my preferred favourite which I'd happily have again. Heating it up in a sandwich toaster seemed to work a treat and it went very well with the Mixed Berry Jam  which had excellent flavour." - 

Simon Food Favourites Read Article

"Luck of the Irish! NSW farmers markets are blessed with the Paddy the Baker renge of breads. 

Master Chef Magazine

"Tatti Scones, potato cakes or potato farls whatever you call them they’re yum!" 

Sheridon Rodgers Read Article

"I personally think it's wonderful with dips which is how we first devoured it." 

Not Quite Nigella Read Article