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New Neighbor: Bourke Street Bakery

The Flatiron/23rd Street Partnership is thrilled to welcome Australian favorite Bourke Street Bakery to the NoMad area of the Flatiron District. In their first U.S. location, Bourke Street Bakery NYC is bringing the quintessential Australian food experience to NYC introducing New Yorkers to sausage rolls, sourdough and serious coffee with a smile.

The famed bakery cafe which began with a cult following nearly 15 years ago on a quaint, tree-lined street in Sydney’s Surry Hills. It quickly became the beating heart of the neighbourhood with lines snaking around the corner. It now has 13 locations in Australia and is considered an iconic and must-visit destination for locals and visitors alike. The bakery is mentioned in every Australian good food guide list and is now open in Flatiron with the man who began it all, Chef Paul Allam, at the helm. He will be in the kitchen working the ovens daily from 4 am.

Paul began traveling regularly to NYC twelve years ago and fell in love with the lifestyle and energy of the city inspiring him to relocate here with his wife and three children.

"When we arrived from Sydney we were looking all over NYC for the right site we wanted something special where we could make everything on site. We wanted that immediacy that our customers could see us making everything they bought...," explains Allam. "This particular spot that we settled on in Flatiron is actually the same building as The James Hotel but is a separate entrance on 28th –  it really has something special about it. The building is landmarked for a reason."Beyond the street frontage, inside the empty space we fell in love with the lofty high ceilings and industrial beams and there was enough room for us to build a bakery and café. You could feel a bygone era and it just spoke to us."

Bourke Street Bakery is a celebration of everyday pleasures: good pastries, sourdough breads, small-batch coffee, natural wine, craft beer & seasonal plates. With a menu inspired by the bread oven & seasons, the bakery provides rustic, fresh, handmade food you want to eat daily. All items are made in-house, including the bakery range, house-made cheeses, house-churned butter, juices, jams, and even ketchup. Much of the flour used is from house-milled grains. Paul Allam has been excitedly developing new dishes with an American twist which will be baked daily, and he is also keen to introduce New Yorkers to some elevated Aussie classics.

 

The bakery offers sweet and savory favorites baked fresh throughout the day. Sweets include a cornucopia of traditional handmade pastries, cakes, tarts, pies, muffins, and cookies. (Be sure to try the famed ginger crème brulee tart with roasted pistachio.) A wide range of changing sourdough breads are also baked throughout the day. A large oven timetable chalkboard for locals to see when their favorite breads are coming out of the oven. 

A full open kitchen also offers an all-day menu including grab and go for those in a hurry as well as made to order items to sit down and enjoy. The diverse and vibrant menu features seasonal sandwiches, quick plates & salads. Elevated Australian classics include a pork & fennel sausage roll, lamb & harissa sausage roll, and a smoked bacon & egg brioche bun with gentleman’s relish.

 Visitors can expect great Australian coffee with a flavor profile of caramels, nuts, and milk chocolate, with a long finish. Natural & biodynamic wines and craft beer are also available. 

"I love the energy and vibrancy of NYC. I love the enthusiasm of the people. We have received such a warm welcome," says Allum. "I’m excited to introduce New Yorkers to Bourke Street Bakery food and casual approach. Serious food but very relaxed and casual service."

Bourke Street Bakery is open Monday through Saturday 7 am until 7 pm and Sunday 7 am until 5 pm.

Bourke Street Bakery15 East 28th Street, 917-675-6394