When former Rockpool pastry chef Riccardo Malvicini came knocking for a job at a regional NSW bakery, owner Emma Huber knew her almond croissants had reached another level.
Millers' Local Bakehouse in Thirroul has spent over a decade refining what many consider the finest almond croissants in the state—buttery, flaky pastries filled with an almond cream that's darker and deeper in flavour than most bakeries dare attempt.
"We use freshly ground, skin-on almonds," Huber explained of the difference. The technique produces a more intense, nuanced flavour that has attracted a devoted following from Sydney to Wollongong.
Malvicini's arrival—trading the high-pressure world of Neil Perry's Rockpool empire for a regional bakehouse—speaks to the quality Huber has cultivated. His influence has expanded Millers' offerings beyond bread and pastries: a summer gelato pop-up at nearby Bulli transforms local produce into creative frozen treats like pineapple and rosemary sorbet.
The bakery represents a broader trend of exceptional food emerging from outside Sydney's inner suburbs. While city dwellers increasingly make day trips to the Illawarra for beaches and bushwalks, Millers' has become a destination in its own right.
Huber's journey to bakery ownership followed a passion for artisan breadmaking that predates the sourdough boom. Her commitment to quality ingredients and traditional techniques has remained constant even as trends have come and gone.
The menu evolves seasonally, with monthly specials like January's plum and hazelnut tarts announced via social media. But the almond croissants remain the star—the product of 10 years of incremental improvements, each batch slightly better than the last.
For those making the drive from Sydney, Huber recommends arriving early. The croissants sell out quickly, particularly on weekends when beachgoers discover what locals have known for years: sometimes the best things are worth seeking out.
Millers' Local Bakehouse is located in Thirroul, approximately an hour south of Sydney's CBD.