Slow Dough

Slow Dough Sourdough bakery located on the corner of Manning and B**g B**g Streets, Kiama. Open Friday, Saturday and Sundays.

This week’s sweet lineup: hazelnut-loaded morning buns, the return of our carrot cake danish, and a new addition to the ...
11/06/2026

This week’s sweet lineup: hazelnut-loaded morning buns, the return of our carrot cake danish, and a new addition to the cabinet — South African-inspired milk tart. Full menu available in highlights. See you Friday to Sunday!

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10/06/2026

Just in case you missed it, we now offer slicing on all our sourdough bread staples. Simply ask our team if you’d like your loaf sliced while you’re in store.

Back for the long weekend: our much-loved custard pillows — flaky pastry filled with silky vanilla bean custard and guar...
03/06/2026

Back for the long weekend: our much-loved custard pillows — flaky pastry filled with silky vanilla bean custard and guaranteed to leave a trail of icing sugar wherever they're enjoyed. Also on the counter: cream cheese icing–topped cinnamon scrolls and rich, creamy Basque cheesecake. If you’re looking for an excuse to indulge, this is it.

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22/05/2026

Who’s ready for a pain suisse weekend? 🙋🏼‍♀️

A little behind the scenes with Jo as she cross-laminates and assembles this classic French viennoiserie featuring a buttery, crispy exterior wrapped around creamy vanilla custard and melted chocolate chips.

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15/05/2026

Mornings at Slow Dough -

Getting ready to welcome you on Fridays and Saturdays 7am-1pm and Sundays 8am-1pm

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We're looking for an experienced barista to join our team ☕ This is an opportunity to work in a fun and fast-paced envir...
13/05/2026

We're looking for an experienced barista to join our team ☕

This is an opportunity to work in a fun and fast-paced environment and be part of something special. Must be available Fridays to Sundays. If this sounds like the gig for you (or someone you know) we’d love to hear from you! Email your CV to [email protected]

If you’ve driven past the bakery this week, you may have noticed some unusual activity. While some have guessed we’re pu...
12/05/2026

If you’ve driven past the bakery this week, you may have noticed some unusual activity. While some have guessed we’re putting in a pizza oven, swimming pool or even a third blowhole for Kiama, we’re actually building an accessible ramp to the bakery!

This is something we intended to have in place from the beginning, but after a few unexpected challenges and another round of Council approvals, we’re excited to finally get this underway. Whilst we’re at it, we will also be extending the front deck and adding a pergola for a little extra weather protection ☔️

Over the next few weeks, things may look a little different around here, but we trust these changes will make Slow Dough an even more welcoming place to gather together around good, wholesome food.

We’ll remain open throughout the building works, so please keep popping by for your Slow Dough fix.

Thank you for all your patience and support — we can’t wait to welcome community members who haven’t yet been able to visit us 🤍

07/05/2026

The loaded morning bun is back — just in time to spoil Mum this Mother’s Day!

Made with our sourdough hybrid croissant dough, each bun is dusted in sugar and loaded with fillings inspired by seasonal fruits and flavours.

This week’s flavour: Pistachio
Creamy, nutty and seriously delicious.

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A little extra love this week for the ones who carry so much for us. For Mother’s Day (Sunday 10 May), we’ll have a limi...
05/05/2026

A little extra love this week for the ones who carry so much for us.

For Mother’s Day (Sunday 10 May), we’ll have a limited number of whole custard tarts available — pre-orders open until midday Thursday 7 May.

Planning ahead? Our croissant and pain au chocolat six-packs are also available by pre-order over the weekend, alongside all the usual breads and staples.

Whether you’re stopping by for a quiet moment yourself, or picking up something to share with mum (or a mother figure in your life), there’ll be plenty to choose from. See full menu in highlights 🤍

A lot goes into a good croissant — time, patience, and a fair bit of care.Ours are made with a hybrid sourdough yeast do...
01/05/2026

A lot goes into a good croissant — time, patience, and a fair bit of care.

Ours are made with a hybrid sourdough yeast dough — the best of both. The sourdough starter brings a subtle tangy flavour and improved digestibility, while the yeast gives us the lift we need. The result? Croissants that are beautifully flaky, full of flavour, and a little more substantial than your classic French-style.

Back to regular programming this weekend:
Saturday 7am–1pm
Sunday 8am–1pm

See you soon!

Address

19 B**g B**g Street
Kiama, NSW
2533

Opening Hours

Friday 8am - 2pm
Saturday 8am - 2pm
Sunday 8am - 1pm

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