Warning: Table './sourdoug_sc/watchdog' is marked as crashed and should be repaired query: INSERT INTO watchdog (uid, type, message, variables, severity, link, location, referer, hostname, timestamp) VALUES (0, 'php', '%message in %file on line %line.', 'a:4:{s:6:\"%error\";s:23:\"recoverable fatal error\";s:8:\"%message\";s:57:\"Object of class stdClass could not be converted to string\";s:5:\"%file\";s:45:\"/home/sourdoug/public_html/includes/theme.inc\";s:5:\"%line\";i:1854;}', 3, '', 'http://www.sourdough.com/bakery/bourke-street-bakery', '', '54.211.180.175', 1413779163) in /home/sourdoug/public_html/includes/database.mysql.inc on line 135
Bourke Street Bakery | Sourdough Companion

Bourke Street Bakery

Outside Bourke Street Bakery, SydneyBourke Street BakeryBourke Street BakeryBourke Street BakeryBourke Street Bakery

This is the type of place you don't want to find via a review. It's better to just stumble across Bourke Street or hear a friend breath the words through a frothy coffee.

Don't confuse Bourke St with any embellished OC eatery. The beautiful people are here but they are not here for any other reason than to relax with good friends and eat good food. I have to be cautious writing this review because there is a possibility it will somehow alter what is already perfect.

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'.

Javascript is required to view this map.

Contact details

    Address:
    Surry Hills, New South Wales, Australia.

    Phone: 02 9699 1011

    Additional details:

     

Product Standards

Artisan Baker Association members are encouraged to list their products and their corresponding sourdough baking standards below. See the standards.

Product: Standard:
This bakery has not yet provided product standards.


Congratulations! Well done guys. But a wet leaven is not a poolish, even in brackets. A poolish is yeast bread technology. A wet leaven is a leaven. Also, a biga does not have to be  stiff. Again, it refers to a yeast sponge, and can be the same texture as a poolish. They are both what in English/Australian bread tech are called a sponge. The distinction in leavens is simply as texture...more or less liquid...thicker /thinner or a dough.

Yes, these are valid points and the article above has been edited. Thank you.