Our first encounter with Black Cockatoo Bakery was in 2017, when D was working nearby. At the time, its inaugural store in Lawson town centre had only recently opened, and social media was not as widespread as it is today. When we walked past after midday and found the doors closed, we thought little of it. We had no idea that it would go on to become one of the Blue Mountains’ most renowned bakeries.
The name Black Cockatoo Bakery pays homage to the birds inhabiting the Blue Mountains, a region cherished by original owner and baker Alexandre Rivière.
2024
Croissant ($5.50).
The croissant had a crisp, caramelised exterior that shattered like glass to reveal tender, intricately laminated layers infused with the rich flavour of cultured butter. The contrast between the brittle exterior and buttery interior was particularly well executed, making it easy to understand why this croissant frequently appeared on lists of the best in Australia.
Cinnamon Croissant ($6.00)
The cinnamon croissant retained the same crisp, light exterior, with subtle grilled notes giving way to tender laminated layers. The cinnamon sugar added another layer of crispness while complementing the rich cultured butter, introducing aromatic spice without obscuring the pastry itself.
Oomite & Cheddar Scroll ($8.00)
We were fortunate to find the last of the savoury offerings, having arrived at around 11.30 am. The filling combined miso and cheddar, creating a deeply savoury profile in which the miso contributed the fermented umami character associated with Vegemite, complementing the richness of the cheese. The laminated pastry was particularly well executed, providing a crisp, buttery structure to carry the filling.
Lamington Macaron ($9.00)
Measuring 8 cm in diameter, this macaron was considerably larger than the delicate, individual-sized versions we were accustomed to, making the experience closer to eating a sweet burger than a conventional macaron. The shell offered a crisp exterior with a gentle chew and a pronounced chocolate flavour. Toasted coconut added a nutty crunch, while the buttercream filling contributed dense sweetness and richness. At the centre, raspberry jam introduced a welcome fruity tartness that cut through the buttercream, preventing the sweetness from becoming entirely one-dimensional. This was a successful reinterpretation of the Australian lamington, although its size made it better suited to sharing.
Our first visit lived up to expectations and justified the drive to Lawson. By 11.30 am, the shelves were already nearly empty, and with a queue still behind us, another ten minutes might have left little to choose from. An earlier arrival would have allowed us to sample a wider range of the bakery’s offerings.
2026
In 2026, we visited the Katoomba store, this time looking for somewhere to sit down and eat in.
Croissant ($6.50)
Two years later, the croissant retained the same glass-like shatter on the exterior, followed by an impeccably developed honeycomb structure within. The crisp outer layers gave way to a tender, rich, buttery interior, maintaining the textural contrast that had impressed us on our first visit. Two years on, it remained the best butter croissant we had encountered.
Passionfruit Meringue Tart ($9.00)
The tart paired a crisp shortcrust base with tangy passionfruit curd, its acidity counterbalanced by the soft, marshmallow-like sweetness of the meringue. The contrast between the firm pastry, sharp curd and yielding topping gave this otherwise straightforward combination its appeal.
Cinnamon Croissant ($7.00)
The cinnamon croissant again delivered a glass-like crispness through its caramelised exterior layers, yielding to tender laminated pastry within. Cinnamon sugar reinforced the exterior crunch and complemented the aromatic richness of the cultured butter. Just as good on the second visit, it demonstrated the consistency of the bakery’s laminated pastry.
Morning Bun – Cardamom + Pistachio ($10.50)
Compared with the other laminated pastries, the morning bun was moister and less crisp. Its sticky glaze complemented the fragrant, floral cardamom, whose slightly spicy sweetness cut through the richness of the buttery layers. Pistachio contributed subtle nuttiness, although its savoury crunch was largely lost within the softer pastry. A hint of citrus could have provided additional brightness, sharpening the spice and offsetting the richness.
Black Cockatoo Bakery was defined by its consistently strong laminated pastry, particularly the contrast between crisp, caramelised exteriors and tender, buttery interiors. The croissant remained the standout across both visits, with the cinnamon variation offering a similarly successful execution through the addition of aromatic spice and a crisp sugar coating. Despite the higher prices in 2026, the quality and consistency of the laminated pastries made the bakery worth revisiting.
Black Cockatoo Bakery is located at Shop 1, 1 Staples Crescent, Lawson, Blue Mountains, 2783.