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.

Related Articles



Zushi

It’s certainly not standard fare to begin a story about Sydney’s newest burger restaurant with a description of its ice cream. But then again, nothing chef Kerby Craig puts his creative mind and freak-esque talents to can be described as ‘standard’. With the launch of Ume Burger, the creative force behind the former Japanese fine diner Ume Restaurant in Surry Hills has brought his signature burger creations to The Streets.



Masterclass Series

Cause it's all about lifelong learning and continuous education (oh, and fun).



Campos Coffee

Inner west favourites, Campos Coffee, have opened up their fourth store (and first CBD offering) on The Streets of Barangaroo.



A bite at Devon Cafe

See what’s on the creative menu at The Streets’ newest hotspot, Devon Cafe.



A noob's guide to filter coffee

See what’s on the creative menu at The Streets’ newest hotspot, Devon Cafe.



Cirrus

It’s not that Brent Savage and Nick Hildebrandt have deliberately sought fame and formal acclaim for their work, but more a case of awards and adulation following them wherever they go. It’s little surprise then that the pair’s latest and perhaps most ambitious venture, Cirrus, has received instant acclaim.



Lotus

For Lotus owner Michael Jiang, the idea of marrying authentic dumplings and classic Chinese food with a beautifully modern Australian dining experience was a no-brainer, and an opportunity to nudge Chinese street-food into the modern era.



Ume Burger

It’s certainly not standard fare to begin a story about Sydney’s newest burger restaurant with a description of its ice cream.