Today I had afternoon tea at a Sydney institution… Bourke Street Bakery.
This little bakery originally opened its doors on a quiet corner in the trendy Sydney suburb of Surry Hills. As word spread about their artisanal sourdoughs, gourmet savouries and delicious sweets, Bourke Street Bakery expanded with branches popping up all around Sydney.
I visited the Neutral Bay branch for a lazy afternoon family catch up. We sat at the rustic outside tables made from recycled fence palings in the quiet laneway away from the main drag of shops.
I was spoiled for choice with mountains of muffins, a variety of tarts, big slices of cakes and flakey pastries on display… I could not decide as everything looked so delicious, so I sent good Sir Dilly Dally up to order and bring back a surprise. Our little group decided that it was probably best to cut each item up and divide everything equally between us so that no one would get food envy or be denied a little taste of heaven.
The flourless chocolate cake was rich and moist.
The passionfruit meringue tart was light and tangy.
The carrot cake was my favourite… a perfect balance of carrot, walnuts, spices and cream cheese frosting.
All topped off with a strong flat white.
A local looking for some leftover crumbs…
What makes Bourke Street Bakery so good is that everything is made by hand using the best possible ingredients.
If you want a sneak peak into the baking process, the Bakery offers two cooking master classes led by their head baker at their production bakery in Banksmeadow in Sydney.
If Sydney is a bit out of reach to visit, or you just want to recreate the delicious menu items at home, the Bourke Street Bakery owners, Paul Allam and David McGuinness, have kindly shared their recipes and secrets in a beautiful cookbook… Bourke Street Bakery: The Ultimate Cooking Companion. I know what I will be adding to my wish list!!!