Bourke Street Bakery
Sydney's OG Bakery
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- bourkestreetbakery.com.au · all feeds from this site
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Latest posts
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Spring entertaining
Spring is here which means longer days, warmer weather and more reasons to get together! Whether you’re planning a relaxed brunch, a long lunch or a bigger celebration, a little planning goes a long way when it comes to catering. Not sure what to order or how much you’ll need?…
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A moment for George, our 26 year old starter!
You’ve probably taken a bite of George before. George is our sourdough starter, and he’s been with us for 26 years !!! In fact, he was around before Bourke Street Bakery even existed. He was started in the home of one of our owners, David, and all these years later, he’s still…
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Learn the secrets behind our sourdough
Love our sourdough? Ever wondered how we make it? Our Sourdough Master Classes are now open for the rest of 2026! Classes are held every Saturday at our Banksmeadow bakery, with the final class of the year taking place on Saturday 12 December. Whether you’re new to sourdough or…
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Salads for Spring
Spring has a way of changing what you feel like eating. The mornings lose their bite, the weekends open up, and suddenly a backyard catch-up or a long lunch with mates feels like it’s back on the cards. That’s where our salads come in – big, generous and built to feed a crowd…
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The story behind our iconic ginger brûlée tarts
The idea behind this tart came about many years ago one night while travelling in India. I was staying in a village in the Himalayas in a room I rented under a local family’s house. This was quite a common thing for tourists to do. Whenever we would feel unable to face another…
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The flour behind our bakes
Choosing the right flour is about more than just picking an ingredient. Flour is the foundation of everything we bake, from our sourdough loaves and pastries, to our pies and savoury items. That’s why we use Wholegrain Milling flour, an Australian family-owned mill based in…
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Soy & Linseed Sourdough, Australian Butter and Housemade Jam
Jam and butter on toast is about as classic as it gets, we just reckon it’s better on a proper seedy loaf like the Soy & Linseed. Toast a couple of slices of the Soy & Linseed thick. The linseed gives the crust a bit of crunch and the soy comes through nuttier once it’s […]
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An old iberian inspired sausage roll
We’ve been baking and we’ve been cooking. Our limited time products have been going crazy lately, and we reckon this one’ll be a hit too. The Chicken Empanada Sausage Roll takes its cue from the old-school Iberian empanada. We’ve taken that classic combination and given it a…
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The Deli Chop Toastie
We’ve taken a toasted ciabatta and stacked it with mortadella, hot pepperoni and double smoked hamm, all working together. Layer in jalapeño, mozzarella and provolone, then finish it with white sauce and a tangy French lentil dressing, and you’ve got a sandwich with something we…
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The Wagyu Beef Rendang Pie
There’s a pie in the case at the moment that smells like nothing else on the shelf. Crack it open and you’ll know why, it’s a rendang. Made with Blackmore Wagyu beef, slow-braised until it falls apart. The beef’s the whole point here. Blackmore’s about as good as Wagyu gets, and…
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Quinoa Sourdough, Peanut Butter and Rooftop Honey
Peanut butter and honey is a classic combo, we just reckon it’s better on a proper hearty loaf like the Quinoa and Grains Sourdough. Toast a couple of slices of the Quinoa and Grains thick. The dark malt gives the crust a bit of colour and the quinoa gets nuttier once it’s…