Sourdough is more than our daily bread. It’s a way of life at Lagom Bakery.
Where loaves are vehicles for every meal and pastries are made for conversations and gathering with others — simple, slow + balanced at play every day.
We are: Your welcome break from the daily grind. Your meeting place. Your South Coast roadtrip stop.
Come for the great food, stay for the good company, and always take a moment for the unbeatable Burrill Lake view.
Our Story
During the height of the 2020 lockdowns, we pursued our passion for artisanal bread.
In true Lagom Bakery fashion, it started simply, launching from a hole-in-the-wall operation in Mollymook at Tallwood (now Gwylo). We first distributed slow-fermented sourdough to select local shops with customer pick-ups on particular days. The dough – with a fluffy crumb + crisp crust, perfect for breakfast, lunch + dinner deliciousness – became the stuff of local legends.
We hard-launched in December 2020, opening the roller doors of our coastal, artisan bakery in Burrill Lake.
Meet Brinley
Head Baker Brinley is our loaf of knowledge when it comes to all things grainy + fermented.
Locally raised, his first job was as a baker’s assistant, before going on to roles at St Isidore, Milkhaus and Tallwood. An interest in cheese-making opened his mind to artisanal methods of food production, which eventually led him to sourdough – appreciating the nutritious staple of life.
You’ll catch him in the kitchen, trialling + testing, working methodically and always seeking the best for our community.
Meet Jon
Jon is our larger-than-life Head of Sales.
Originally completing his chef apprenticeship in Newcastle, NSW, he has over 18 years of experience within the hospitality industry. It’s taken him around the country: Thredbo, Hayman Island + Emirates Resort Wolgan Valley, before eventually moving to Ulladulla + working at Tallwood.
With three kids + a passion for the local football club, he’s the zest + crunch of our operations.
Our Mission
Nourishment is at the core of our Burrill Lake bakery. We are committed to offering the best quality sourdough, viennoiseries + snacks, prioritising locally sourced + sustainable ingredients wherever possible. We say it's good for your guts (and the planet).
We're led by the meaning of lagom. A Swedish word loosely translated to 'just the right amount', our ethos is keeping it simple, slow + balanced. Stop by for the award-winners and family favourites; stay for the good company and stunning lakeside view.
Our Awards
Sydney Royal Professional Bakery 2025:
Silver, Sour Dough category (Seedy House)
Bronze, Sour Dough category (Multi)
Bronze, International Bread category (Bagel)
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Wollongong Baking Show 2024:
Champion Loaf of the Show (Baguette)
Winner, Crusty Baguette
Winner, Savoury Bread (Cheese + Jalapeño sourdough)
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delicious. 100 Best of the Best 2023: #3 Croissant in NSW
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Wollongong Baking Show 2023:
Champion Loaf of the Show (Fruit Loaf)
Winner, Flavoured Sourdough (Fruit Loaf)
Winner, Savoury Bread (Olive + Herb sourdough)
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Illawarra + South Coast Local Business Awards 2021: Winner, Outstanding Bakery/Cake Business​
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