Bourke Street Bakery
Bread and pastry are being taken to a whole new level
Anyone who appreciates a quality pie will undoubtedly be one of the many, many Sydneysiders who make the regular pilgrimage to this city’s unofficial temple to pastry.
Bourke Street Bakery’s sublime coupling of beef brisket, red wine and mushrooms lovingly encased in flaky pastry, and the deceivingly simple but oh-so-good lemon and vanilla ricotta tart are now being served daily at Barangaroo. Naturally, Bourke Street Bakery’s famous selection of signature sourdough breads and loaves are also a main event - the inventive combinations of fennel, raisin and cherry sharing centre-stage with much-loved classics such as rye and caraway, and soy and linseed.
The Bourke Street Bakery story began in 2004 (yes, it’s been over ten years), when baker/chefs Paul Allam and David McGuinness decided to channel their shared love of good food into a small corner store bakery, which took the name of its street address. The shop soon developed a cult following for its delicious pastries and quality coffee, and is now a Sydney institution.
Although the store has a sense of familiarity to anyone who regularly customs one of the eight bakeries currently operating in Sydney, the Barangaroo bakery delivers new experiences and tastes to an already delicious menu.
“We’re forever changing our product line to make sure we are giving our customers the best of what Bourke Street has to offer,” says Paul. “We’ll have resident bakers hand making a variety of products in-store daily, using the best possible ingredients. For us, a combination of great produce, artisanal skill and hard work all combine to create the delectable bites which Sydneysiders have come to love,” he added.
Love, we do indeed.
Bourke Street Bakery is now open on Barangaroo Avenue, 7 days a week.