Bourke Street Bakery

Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.

Over 15 years later, the bakery now has 13 branches in Australia, and Allam moved to New York City to open their first and only location in the US. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.

At their New York location, Allam uses mostly local ingredients, except for the lamb which is flown in directly from Australia. He mills grains from Maine on-site, and bakes the sourdough fresh starting at 4 am to allow for the lengthy proofing. These loaves are so popular, he even posts the exact time they’ll be ready so eager customers can get them fresh from the oven!