Rising Above The Rest, We're The Toast Of Canberra!
Danny’s Bakery is proud to serve up delicious hot bread and in-house made cakes, pastries and pies. Our freshly baked goods are old fashioned and timeless. Come visit our locally owned and operated bakery today and treat yourself to the best baked goods in town. We know you’ll thank us later.
Who We Are and What We Do
Danny's Bakery is the oldest and first sourdough bakery in Canberra, and we have been established since the 80's!
Danny and his sons and grandsons make hand-moulded timed sourdoughs, using lost-through-time bygone old fashioned sourdough baking methods taught to Danny over 55 years ago! These bygone methods are no longer taught, and would be considered very old fashioned by today's baking standards, which is why the bread is so unique and tasty! Nobody does it like Danny's, because nobody knows how!
Danny's Bakery has always been a family ran business, delivering hot fresh bread to Canberrans for over 30 years from our shopfront, and supplying discerning small supermarkets. Our bakery is particularly famous in the Canberra region for our unique huge sourdough Easter Buns, which customers enjoy buying hot straight from the oven throughout the Easter period.
Our bread has no preservatives, no sugar, and no fat. We hope you enjoy the bread, because bread is life!
Mon - Fri: 4am - 4pm
Sat: 4am - 2pm
OUR DAYTIME FAMILY BAKERS
The ones you see every day
DANNY COLLINS (THE MAN HIMSELF)
Danny is still going strong after over 50 years in the trade!
Danny was born in Nelligen NSW and began his career in the coastal town of Bateman's Bay NSW. He was head baker and ovensman at Coggans Bakery in Braddon for many years before establishing his first bakery in Queanbeyan, and then moving to Narrabundah several years later. Danny has personally trained his sons and grandsons in his art.
JUSTIN COLLINS (OLDEST GRANDSON)
Head Baker, Pie Magician, Pastry Guy
Justin is Danny's oldest grandson and began working with Danny at 14 years old on Friday nights, and then took up an apprenticeship with him which he finished when he was 22.
Juz has a special touch for pie making and cakes, and he is the specialist of our Olive Artisan Sourdough and our fabulous slow cooked with Guiness chunky steak pies.
TRAVIS COLLINS (YOUNGER GRANDSON)
Senior baker, cakes artiste
Travis started working with Danny and his brother at 14 on Friday nights, and began his apprenticeship on an Australian Based School Apprenticeship, which meant he managed to become a fully qualified master baker at the amazing age of only 18 years old!!
Trav helps out his brother every day with bread, and stocks up the cakes fridge with old fashioned goodness. Trav's specialty is rye and cupcakes.
THE REST OF OUR FAMILY
Night time or part time
KATIE COLLINS (DAUGHTER)
Katie is Danny's daughter and mum to Justin and Travis. She works every morning from 6am to 10am slicing bagging packing orders and getting the shop into tip top shape, and serves on Saturdays. Accounts manager.
RUSSELL COLLINS (YOUNGEST SON)
Slicer professional, Delivery specialist
Russell has been working in the bakery since he was about 18. He slices up the bread every day for our wholesalers, and takes it out to their shops.
JESSE COLLINS (OLDEST SON)
Head Night Baker
Jesse has been working with Danny since he was 15 years old and he is diligently baking at nights so we have it ready to start cutting up in the morning for our deliveries. Loves a chat.
ANNE COLLINS (FAMILY MATRIACH)
In loving memory
Anne is Danny's beloved wife - they got married in 1966! Beloved mother and grandmother, she worked in the bakery daily for over 30 years. Sadly passed, however we feel her presence every day.
OUR MOST POPULAR SOURDOUGH LOAVES
Real Sourdough, Real Taste
SOURDOUGH WHITE VIENNA (ITALIAN)
Semi-sourdough, this has some yeast, it is preservative, fat and sugar free.
Full sourdough, this has no yeast. Ours is super soft unlike many - trade secret.
Semisourdough, white grain - sesame on top. We ensure the grain is not 'hard' so this is still a lovely soft loaf.
MORE SOURDOUGH GOODNESS
Real Sourdough, Real Taste
SOURDOUGH RYE WITH CARROWAY
A semi-sourdough, this rye is traditional in its taste, including the slightly aniseed taste and gorgous smell of carroway seeds
This delicious sourdough fruit is absolutely packed with fruit and uses diced apricots instead of peel.
Our wholemeal is a semi-sourdough that is soft inside and crusty on the outside. such a tasty loaf even those who usually do not enjoy wholemeal like this one!
SOME OF OUR SPECIALITY PREMIUM SOURDOUGH
These often change and are inhouse on Saturdays
ARTISAN OLIVE LOAF
This is a full sourdough packed with fresh bought and whole kalamata olives! amazing with your antipasto and cheese platters.
ARTISAN PUMPKIN & SUNFLOWER LOAF
This full sourdough has an amazing rich pumkin colour and taste, enhanced with soft sunflower seeds. Goes great with soups, cheeses or toasted.
ARTISAN POTATO & CHEESE
This rich heavy full sourdough has a beautiful thick texture and potato taste, topped with a crispy cheese crust. Amazing all by itself, all purpose loaf.
Sourdough can't be copied, or faked, and it definitely cant be rushed, though many try. The proof is in the simplicity of the ingredients, the depth of the texture, and the taste on the tongue. Method is everything.....
and mine are a family secret!
BREAD IS LIFE!
A SELECTION OF OUR OLD FASHIONED CAKES
always made inhouse only, with fresh cream, these are treats of yesteryear - changes daily
CHCOLATE AND CARAMEL ECLAIRS
Delicious fresh choux pastry filled with real cream, these are massive.
VANILLA SLICES & CARAMEL TARTS
1950's syle tradional.
LAMINGTONS, STRUDEL & CREAM APPLE TURNOVERS
old fashioned and everlasting.
The bakers each have a few specialties that are inhouse and very popular
CHUNKY STEAK PIES
All our pies are made completely in house, and are delicious! the chunky steak is slow cooked with guiness using the finest beef. Melts in your mouth!
HOT CROSS BUNS
A canberra tradition these are huge, packed full of fruit, and sourdough! dusted or undusted. Sold 'athiest' without crosses on Saturdays outside of the Easter period.
Like your Nan used to make.