Danny's Bakery

Danny’s Bakery is a family-run bakery serving traditional sourdough, hot bread, in-house cakes, pastries and pies in Kingston, Canberra. Its focus is firmly on old-fashioned baking rather than a broad café menu, with loaves made by hand and a selection that changes according to the day and season. There is also self-service coffee, making it a practical stop for bread, something sweet or a takeaway drink.

Sourdough is the bakery’s speciality. The family describes its loaves as being made with slow, hand-moulded methods passed down through generations, using techniques Danny learned during his long career in baking. The regular range includes Italian-style White Vienna, German Artisan, Bavarian Multigrain, rye with caraway seeds, wholemeal and Dutch fruit loaf. Saturday brings additional breads and rolls, such as olive, pumpkin and sunflower, cheesy potato and focaccia, although the selection can vary.

There are plenty of classic bakery treats alongside the bread. The cakes and pastries are made in-house and include vanilla slices, custard tarts, lamingtons, strudel, cream apple turnovers, éclairs and cupcakes, with fresh cream used in the cakes described on the site. The bakery also makes pies and sausage rolls, including a slow-cooked chunky steak pie, and is known in the Canberra region for its large sourdough Easter buns. These are available during the Easter period, with a crossless version offered on Saturdays outside the season.

The story behind Danny’s is central to the experience. Danny Collins has worked in the trade for more than 60 years and has trained members of his family, including grandson and head baker Justin Collins and grandson Travis Collins. Justin is associated with the pies, cakes and olive sourdough, while Travis works across bread and cakes, with rye and cupcakes listed among his specialties. The bakery says it has operated in Canberra since the 1980s and has supplied local customers and small supermarkets for more than 30 years.

Danny’s suits solo shoppers picking up a loaf, families looking for affordable treats, and anyone wanting familiar Australian bakery fare made on site. Weekday trading starts early, from 4am to 3pm, with Saturday service from 4am to 2pm; it is closed on Sundays. The bakery also says its main daily sourdough breads are vegan friendly and made without preservatives.