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Bourke Street Bakery

by Paul Allam, David McGuinness

Situated in the hip foodie enclave of Sydney’s Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery’s long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares – from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulée and pistachio tart.

Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.


Overview

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Released
01 September, 2009

About Paul Allam

Paul has been a chef and baker for over 18 years.  In 2004, along with David McGuinness, he established the successful Bourke Street Bakery. In 2011 he opened the much-loved eatery, Wilbur’s Place in Kings Cross and more recently Bourke Street Bakery – AFTER HOURS in Potts Point.      


About David McGuinness

A veteran of the hospitality industry, David is a self taught chef, having first rattled the pans as a cafe owner in the early 1980’s. David found his true passion when he became a pastry chef and baker and in 2004 he co-founded the highly acclaimed Bourke Street Bakery, a beloved institution for sausage roll and lemon tart eaters around Sydney!  More recently, David along with Paul Allam established Wilbur’s Place and Bourke Street Bakery – AFTER HOURS.



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