An institution since opening in 2004, queues consistantly spill out onto the footpath at this little corner shop. A rusted metalwork sign above the tiny bakery café, situated on the leafy eastside of Surry Hills, reads ‘Boulangerie’ – a clue to where baker Paul Allan (ex-Bird Cow Fish) and pastry whiz David McGuinness (ex-Victoire bakery) have sourced their culinary inspiration.
Crispy croissants, mouth-watering tarts and decadent artisan breads line the windows of the Bourke Street Bakery, while blackboards announce the lunch specials of the day, which might include something like a poached chicken sandwich with lemon mayo, shaved fennel and walnuts.
If you’re lucky enough to nab one of the three window-box bench seats inside, you can kick back and watch the chefs and baristas in action. Otherwise, head curb-side and relax at one of the outdoor tables with a delicious sweet treat, like the rhubarb and almond tart, chocolate and raspberry muffin or pear danish and homemade lemonade.
Prices are reasonable, rarely surpassing the $7.50 mark, which leaves you with enough change to take home one of the many organic sourdoughs (hazelnut and raisin, fig and cranberry or potato and rosemary).