What's it all about?

Paul Allam and David McGuinness are respectively Baker and Pastry Chef. They also own the business, so high on the list is customer satisfaction. Ingredients are organic where possible. A sense of community in the city centre is just as important as high standard food.

The queue on Saturday morning can genuinely be seen on Google Earth. The bread, the cakes, the coffee. Extremely edible is all that needs to be said.

Sourdough enthusiasts might be interested to know that Bourke Street use the wet leaven technique (100% hydration) rather than a drier, stiffer leaven. They make 100% sourdough and a yeasted version labelled as 'semi sourdough'.

Related Keywords: bread bakery sourdough

Whereabouts?

Related Categories

• conventional retailer

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