Our Story
A bakery born from obsession.
It started in a kitchen in Saskatoon. It became a life's work.
From Canada to Redfern.
It starts in 1953, at a dance in Saskatoon, Saskatchewan. That's where Liam's grandparents met - a nursing student and a pharmacist with one thing quietly in common: they both loved to bake. What began as a shared hobby became a family tradition, passed down through kitchens and generations, shaping the way Liam grew up thinking about food.
That inheritance never left him. After honing his craft at some of Sydney's most respected artisan bakeries — including Brickfields Bakery (est. 2011) and Bowan Island Bakery (est. 1989) — Liam developed a deep mastery of sourdough alongside everything else a serious bakery demands. Long ferments, open crumb, proper crust. The kind of bread that takes two days to make and disappears in minutes.
In 2025, he brought it all together in Redfern. Three Musketeers is built on two obsessions: the artisan sourdough Liam spent years perfecting, and the Canadian fruit pies his family had always made. A bakery with roots in two countries and a serious commitment to both.
What we believe in
Slow food in a fast city.
Real ingredients
We don't use shortcuts. Every pie, loaf, and pastry is made with the best ingredients we can source - local where possible, seasonal always.
Proper sourdough
Our sourdough is long-fermented, naturally leavened, and baked in-house every morning. No shortcuts, no additives - just flour, water, salt, and time.
Part of the neighbourhood
We partner with the Redfern Harm Reduction Program to donate surplus stock every day. Good food should reach the people who need it most.
Made fresh, every morning
We bake once a day, and when it's gone, it's gone. No reheating yesterday's batch - everything in the display was made this morning.
The people behind the pies
Small team. Big heart.
Three Musketeers is Liam and a colleague who've worked side by side through years at some of Sydney's best bakeries. Two bakers, one shared obsession with doing things properly. We take the craft seriously — but not ourselves. Come in, say hello, and let us bake something for you.