For New Yorkers, imagining Bourke Street Bakery opening in their city is akin to San Franciscans picturing Tartine making its way across the country. But it’s more than just a bakery opening; it’s the arrival of a Sydney institution. Like Tartine’s founders, Bourke Street’s Paul Allam and David McGuinness are baking royalty in Australia, revered for their dedication to rustic, daily-made goods crafted with an almost fanatical focus on freshness and quality ingredients. However, this comparison only scratches the surface of what makes Bourke Street Bakery so special.
This celebrated bakery and cafe, now open at 15 East 28th St. between Fifth and Madison Avenues in Nomad, first began its journey in a small corner shop in Sydney in 2004. Over the years, it has blossomed into a beloved chain with nearly a dozen locations across Sydney, becoming more than just a place for bread and pastries. Bourke Street Bakery evolved into an integral part of the community, woven into the daily lives of countless Sydneysiders.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207681/20190501_GH_BOURKESTREET_1030.jpg)
From Sydney to NYC: The Bourke Street Bakery Story
The move to New York City is a significant step for Bourke Street Bakery, spearheaded by co-founder Paul Allam, who has relocated with his wife Jessica Grynberg (overseeing operations) and their family. This move isn’t just about expansion; it’s a return to the roots of baking for Allam. He’s embracing the hands-on approach again, immersing himself in the daily baking process, reminiscent of the early days when his passion for baking ignited. Exclusively for the New York location, Allam is taking his commitment to craft even further by milling his own flour for rye, whole wheat, and spelt loaves. He’s also venturing into making some cheeses in-house, showcasing an intensified version of the humble, hands-on ethos that defined the bakery’s legendary beginnings in Sydney.
“Here, we’re taking it to the next level,” Allam states, emphasizing the elevated experience planned for the New York clientele.
A Taste of Sydney in Nomad: Must-Try Items at Bourke Street Bakery NYC
While artisanal bread might be trending, Bourke Street Bakery has been a pioneer in Sydney’s dining scene for years. Allam and McGuinness were at the forefront of the artisanal bread movement in Australia, earning their place as industry leaders. Despite their growth, Allam and Grynberg maintain that the heart of Bourke Street Bakery remains unchanged. Their philosophy is simple yet profound: “Devotion to the craft.” This involves meticulous sourcing of ingredients and a slow, thoughtful approach to cooking. “It’s important to have that consistency. In the end, it comes down to caring about what you do,” Allam explains, highlighting the dedication embedded in every baked good.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207605/20190501_GH_BOURKESTREET_1010.jpg)
The menu at Bourke Street Bakery in NYC features familiar favorites alongside new creations tailored to American palates. You’ll find classic offerings like ham-and-cheese baguettes, avocado toast, and their famous ginger creme brûlée tart. New York exclusives include a decadent cinnamon roll, a playful peanut butter-and-jelly croissant, a hearty Muffaletta sandwich, and a marshmallow-topped chocolate tart inspired by s’mores.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207637/20190501_GH_BOURKESTREET_1003.jpg)
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207652/20190501_GH_BOURKESTREET_1021.jpg)
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207657/20190501_GH_BOURKESTREET_1017.jpg)
Bourke Street Bakery’s commitment to quality extends beyond pastries and bread. They produce a wide array of items in-house, from lemonade and orange juice to chocolate milk, goat cheese, labneh, pickles, za’atar, and even butter. While house-made salami might be a step too far for now, their dedication is evident. Grains are sourced from Maine, meticulously tested for over a year to perfect fermentation and hydration. The majority of other ingredients for their salads, sandwiches, and pastries are also sourced locally from the Northeast.
A signature Australian item making its way to New York is the lamb and harissa sausage roll. Grynberg playfully compares its popularity in Australia to “American mac-and-cheese.” This savory pastry, filled with ground meat, is a childhood favorite in Australia, and Bourke Street’s elevated version often draws long queues in Sydney. While the NYC version will feature locally sourced pork and fennel sausage rolls, the lamb sausage roll will remain true to its Australian roots, using imported lamb to maintain its distinctive “moist and tender” quality.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207644/20190501_GH_BOURKESTREET_1008.jpg)
More Than Just a Bakery: The Bourke Street Experience in New York
The new Nomad location is significantly larger than the original Sydney shop, offering around 50 seats for a relaxed counter-service experience. Despite the anticipation surrounding Bourke Street Bakery’s arrival in New York, their primary goal remains the same as it was in Sydney: to become a cherished part of people’s daily routines. Open from 7 a.m., Bourke Street Bakery caters to the breakfast crowd with pastries priced under $6. Lunch options include a tempting $12 chicken sandwich served on their signature miche sourdough. The counter service extends into the evening, transitioning to a natural wine selection and a вечернее menu featuring charcuterie.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207662/20190501_GH_BOURKESTREET_1033.jpg)
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207732/20190501_GH_BOURKESTREET_1040.jpg)
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207666/20190501_GH_BOURKESTREET_1036.jpg)
“Myself and David, it was our dream to create great baked goods,” Allam reflects. “We worked so hard to do that, we loved what we do. It grew and grew and grew, and that’s why the public back home really enjoyed them. It was made by people who loved what they did, and put care in it. It’s really not that hard when you put it down to that level.”
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16207642/20190501_GH_BOURKESTREET_1027.jpg)
Bourke Street Bakery is now open in Nomad, from 7 a.m. to 8 p.m., ready to bring a taste of Sydney’s everyday deliciousness to New York City.
