Bourke Street Bakery
Aussie-born NYC baked organic sourdough bakery and retail market hand-making & baking real food the old fashioned way - from scratch & with love
We were born & bred on the other side of the world on a charming, tree-lined street on a now-famous little corner of Bourke Street in Sydney, Australia.
We had a big dream to make the food we loved by hand from scratch and to serve damn good coffee. We were chefs who learned to bake and had no clue how to run a business. We'd spent years traveling, eating, cheffing, and catching the odd surfing wave. Lucky for us people liked what we made, that was 17 years ago now.
We took our time, always honoring good produce, strong flavors, and artisan baking traditions.
This is our first bakery outside of Australia and YES like many of you, we too had a dream to move to the Big Apple and be surrounded by mind-blowing food & coffee-crazed, passionate people.
All our bread is organic, all our pastries are made with the purest ingredients, the produce for all our sauces, spreads, jams and market items are locally sourced (where possible) and everything is handmade in small batches at our bakery in Flatiron, New York City.
Warm and flaky sausage rolls, stuffed with savory meat and striped with ketchup, may not have been school cafeteria fare in Brooklyn while I was growing up. But they were in Australia for Paul Allam, where, as a kid, he used to long for one to appear at his primary school lunch table, tucked into a crumpled brown paper bag, steaming and a little soggy in the best possible way. Now, as a professional baker and an owner of Bourke Street Bakery, Mr. Allam’s goal has been to tweak the humble sausage roll into something reflecting his adult sensibilities, using better ingredients and more sophisticated flavor combinations A Childhood Favorite Reimagined - Melissa Clark, New York Times October 2020