Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cozy 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.
|Product dimensions:||7.80(w) x 10.00(h) x 1.80(d)|
About the Author
Paul Allam is a chef, baker and co-owner of the wildly popular Bourke Street Bakery empire.
David McGuinness is a chef, baker and co-owner of the wildly popular Bourke Street Bakery empire.
Most Helpful Customer Reviews
I found many of the recipes here just flavour variations. However their sourdough recipe is pretty much my standard recipe now (well, in truth my recipe is a hydrid of this and Richard Bertinet's recipe). The apple and cinnamon loaf is pretty good too!!