Baker Paul Allan and patissier David McGuinness founded the first Bourke Street Bakery in 2004. Since then, the tiny Surry Hills shop has grown to include 10 locations. Thankfully, the commitment to proper baking hasn’t changed.
Every outlet offers a range of organic sourdough in flavours such as hazelnut and raisin; soy and linseed; fig and cranberry; and potato and rosemary (aka Mr Potato Bread). Then there are sausage rolls filled with lamb and harissa; chicken and pumpkin; and pork and fennel.
There’s also plenty across the board for those with a sweet tooth. The stars in this department are the ginger and brûlée tart; lemon and ricotta slice; and pineapple and coconut danish.
Made-to-order savoury options differ at each location, but might include pizzas or poached-chicken sandwiches, eaten at communal tables or window benches. Potts Point in particular has a slightly more distinguished menu.