Nowhere is modern Australian cuisine better displayed than in Hobart. Locals have a long and proud history of celebrating their farmers and, not surprisingly, artisan products reign supreme. Hobart has the unique blend of scenery, culture and heritage only possible from one of the country’s oldest capitals. Thecity’s Salamanca markets are among Tasmania’s most visited attractions, with locally produced cheese, salmon, wild abalone, truffles and beef world renowned.But you might be surprised to know the surrounding streets are also home to a constantly growing list of artisan bakers, pastry chefs and chocolatiers. Here are some of our favourites.

1. Daci & Daci Bakers

Gazing into the windows of Daci & Daci, you’d be forgiven for thinking you’re in France. The éclairs are rich and crispy, and the pastries are topped with fruit cut as fine as paper. Yet this charming European-style café offers reasonably priced bakery products making it a favourite among locals and tourists alike.

The bakers pump out an impressive number of sourdoughs, baguettes, focaccias, ciabatta and wholemeal loaves, considering all are made the traditional way, using slow, natural fermentation methods.

The white organic sourdough and 100 per cent rye sourdough are among the best sellers. However, Daci’s more creative loaves – the fig and walnut sourdough, and cranberry and hazelnut sourdough – really showcase the bakers’ skill and versatility.

For those after an artisan-style breakfast, house-made focaccia, crispy vegetable tarts and flaky croissants are also popular options.

Daci & Daci is the creation of bakers Naser and Cheryl Daci, who fell in love with the people of Tasmania while on holiday from Melbourne. Upon finding out the Murray Street premises was for lease – right in the heart of Hobart’s tourist district – they crossed the strait and set to work. Just five years later, the Europeantrained bakers are the proud owners of one of Hobart’s most iconic food outlets.

Our pick: Roast pumpkin tart filled with thyme, caramelised onion, goat’s cheese and walnut

2. Jackman and McRoss

Located in a rustic, heritage-listed building at Battery Point, Jackman and McRoss has evolved from a hole-in-the-wall retailer into a fully-fledged, dine-in bakery.

Its relaxed vibe and inviting layout is particularly impressive when you consider co-founders Chris Jackman, and Nerida and Justin McRoss personally renovated the 19th century building into a functional bakery in just five weeks.

Producing homemade pies, pastries and breads entirely from scratch and using only the best local ingredients, Jackman and McRoss keeps the spirit of old Tasmania alive.

The kitchen runs nearly 24-hours-a-day, with bakers, pastry chefs, pie makers and cooks supplying the brand’s three bakeries and also selling wholesale to cafés and local supermarkets. The juggling act is working, with traditional Danish pastries, apple galettes and croissants selling out early, along with breads and the team’s popular lamb and rosemary pies.

Nonetheless, it’s Jackman and McRoss’ scallop pie – one of Hobart’s signature dishes – that remains the biggest seller. In fact, Nerida jokes, “it has almost become a right of passage for tourists visiting Tasmania to pop into the Battery Point store and give one a go!”

Our pick: Scallop pie

3. Breadd

The baking purists behind Breadd believe we are what we eat. Specifically, the quality of our food and how it’s prepared affects every aspect of our being.

Not suprisingly, this four-shop business is committed to eco-friendly practices and sustainably-sourced produce, including their coffee, which is rainforest alliance certified.

“Our mission is to make people happy by producing quality food that respects the earth and nurtures your mind, body and soul,” the team says.

“It has been said we make the best Turkish bread this side of Istanbul. That is not for us to judge. But we do take pride in making the freshest Turkish breads and salad rolls, delicious dips, pizza bases, pastries and muffins – fresh, every day.”

The range of products contain only fresh, local ingredients and quality meat products, free-range and hormone-free wherever possible. They must be doing something right, because business is booming in all four outlets: Murray Street, Kingston, New Town and Sorell.

Our pick: Turkish Bread

4. Pigeon Hole

Pigeon Hole is technically a café but its inclusion alongside Hobart’s best bakeries is certainly warranted. Owners Richard and Belinda Weston produce artisan loaves of sourdough, fruit loaves, spelt bread, crusty baguettes and a range of sweet treats such as biscuits and a jamfilled doughnuts.

The couple also runs Weston Farm at Brighton, in southern Tasmania, where a lot of the cafe’s ingredients come from – it’s the definition of paddock-to-plate.

Sitting on the fringe of the city, the aptly named business seats less than 20 seats inside, with room for a few more on the footpath. However, you can buy Pigeon Hole’s bread during the week from the Hill Street Grocer, Elizabeth St Food + Wine, the Aproneers, the Wursthaus Kitchen and the Italian Pantry.

Our pick: Fig and walnut sticks

5. Sweet Envy

Alistair Wise and Teena Kearney modestly call their establishment a simple cake shop, but it’s much, much more.

With stellar cheffing careers in London and New York, the pair skilfully produces a wide range of sweets, from ice-creams through to macarons, biscuits and confectionary. They’ve even got savouries covered, with the butter-poachedchicken sandwich and various pies and pasties.

The quaint shop only seats about eight people, but it’s the takeaway trade that really thrives. Alistair and Teena are also gaining a solid reputation for their elegant wedding cakes and special occasion tiered cupcake creations.

Our pick: Lemon cupcakes

6. The Cat’s Tongue

Andy Abramowich makes some of the most beautiful chocolates in Tasmania, which he sells under The Cat’s Tongue brand throughout Hobart.

The Canadian-born chocolatier has now gone one step further and opened a chocolate shop in Huonville where you can get great coffee, savoury snacks, ice-creams and, of course, chocolate.

Our pick: Dr Evil (chocolate cookie sandwich + vanilla ice cream and caramel shortbread crumbs)

7. Zum Bakery

The team at this north Hobart bakery are all about a return to traditional baking methods. And, the proof is in the pudding: they make a fantastic range of breads and pastries.

“Our range is a return to the classic art of bread making. It is authentic sourdough, leavened using traditional methods, reliant only on the sourdough culture/ starter,” the team says.

“You can be assured there are no unhealthy preservatives!”

The bakery also offers decent wheat, rye, farmhouse and fruit sourdough breads.

Our pick: Sourdough ciabatta