Organic Sourdough - Choose Your Own 2 Loaves
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Some restrictions applyBourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now with 4 locations in New York City and 4 in Jersey City. 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. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.
This package includes your choice of 2 Organic Sourdough Loaves
- Each loaf serves 12 people and is approximately 1¾ lbs.
- Arrives Unsliced
Organic Sourdough Options Include
- White Sourdough – “Bourke Street Bakery’s signature white sourdough is our simplest loaf, yet one of the most complex in detail to produce. The crumb is creamy, irregular, open and a true fragrant expression of the character of the natural leaven and long fermentation time (Measures 10” x 6.5″ × 4.5″)
- Seedy Sourdough – Like an elevated Multigrain featuring a nutritious blend of flavorful seeds in the interior loaf with a little kick from some cracked rye sourdough culture. The crust is completely coated with sesame seeds. The result is a very dark roasted sesame flavor, which is cut by the interior seeds being unroasted with an almost green fresh flavor to balance (Measures 8″ × 7″ × 4″)
- Sourdough arrives ready to enjoy!
- Wrap in wax wrap or cling wrap for optimum freshness, no need to refrigerate.
- May be kept at room temperature for 3-4 days, or well-wrapped and frozen for up to 1 month.
To Serve
- If frozen, set at room temperature until completely defrosted.
- Slice, Serve and enjoy!
- White Sourdough – Organic White Flour, Salt, Malt, Natural Levain
- Seedy Sourdough – Organic White Flour, Salt, Malt, Natural Levain, Pepita, Poppy Seeds, Sesame Seeds, Sunflower Seeds, Rye Levain
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
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 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. 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.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
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