Much loved for its lamb and harissa sausage rolls, apple and rubarb muffins and legendary hot chocolates, the OG bakery of inner Sydney is announcing its expansion – all the way to NYC. From small beginnings as a cult rustic bakery in the heart of Surry Hills, Bourke Street Bakery has expanded as far as Parramatta and Neutral Bay, becoming a crowd favourite amongst the city dwellers.
Opening in 2004, chef turned bakers Paul Allam and David McGuinness have shared their love for homely, handmade goods. Now, wife of Allam, Jessica Grynberg has made the big move, taking the Australian icon to the Big Apple. According to NY Eater, the counter-service NYC bakery and cafe will have 50 seats, looking into what will be the in-house baking operation. Unlike Sydney, the one location will be able to work on a seasonal-basis using local ingredients and self-milled flour.
“If there is something that comes in from the farm, we’ll use that. We’ll have an ever-changing menu,” Allam told the publication. “It’s something I’ve missed from doing bigger business back home.”
Like the Sydney spirit, Allam and Grynberg hope to create a community space in New York, for all generations and backgrounds.
Bourke Street Bakery NY is expected to open its doors in November, at 15 East 28th Street, between Fifth and Madison avenues. Keen on joining the team? Check out the website.