Bourke Street Bakery began as a little corner store bakery cafe in the winter of 2004. Paul Allam and David McGuinness were bakers and chefs who shared a love of good food and an appreciation of all things hand made. They also shared a dream to open a little café bakery where everything would be made by hand with dedication and love. Over the years Bourke Street Bakery has grown into a Sydney institution, now with more hands still making and baking with dedication and love.
Bourke Street Bakery makes everything by hand with the best possible ingredients, from organic sourdoughs to pastries and cakes. A combination of great produce, artisanal skill and hard work creates the honest, soulful, delectable bites that Bourke Street Bakery has become famous for.