Bourke Street Bakery
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Sydney NSW 2010
Local bakeries should all be like Bourke Street, which stuffs its small corner shop with impressive artisan breads, pastries and gourmet goods that keep the Surry Hills regulars coming back time and again. The brainchild of bread maker Paul Allan (ex-Bird Cow Fish) and pastry whiz David McGuinness (ex-Victoire bakery), who met while working at the Brasserie Bread Company. The bakery cafe offers a leafy position and community atmosphere that feels almost as organic as many of the ingredients, including Kialla organic flour from Queensland. Space is tight, but somehow not cramped, and you can curl up in the window-box bench seats with the Sydney Morning Herald, a chocolate croissant and an espresso made from quality Belle Caffe beans.
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