Bourke Street Bakery is a Sydney bakery known for sourdough breads, pies, and pastries, with a focus on seasonal ingredients and small-batch production.
2016
White chocolate, passionfruit & meringue tart ($5.50).
The tart presented cleanly. The curd was filled to the rim, with a balanced tang and sweetness from the passionfruit and white chocolate. The pastry base was thin and crisp, holding structure without softening under the filling. The meringue was evenly torched, forming a light outer shell. Texture leaned lighter rather than marshmallow-dense, sitting slightly below the version at Blacksmith Cafe & Bakery in that specific aspect.
2018
This time, we were there bright and early at 10am, just before an engagement at midday.
Beef Brisket, Red Wine & Mushroom Pie ($5.50)
The filling held together with a controlled amount of sauce, maintaining moisture without becoming loose. The flavour was balanced but not particularly distinctive. Functionally sound, though not a primary reason to return.
Eggplant, Spinach, Chickpea & Feta Sausage Roll ($4.80)
Pastry was hot and flaky, with spinach and feta providing the dominant flavour. Chickpeas were distributed throughout, adding intermittent texture. Eggplant was not clearly perceptible, reducing the intended depth and soft density it could have contributed, similar to the structure seen in eggplant-based fillings at Kurtosh.
Pear Danish ($4.50)
Pear slices retained a slight bite, though the pastry base lacked crispness. Despite a laminated appearance, the structure was soft, with a dense base that suggested incomplete lift.
Orange Curd and Toasted Coconut Meringue Tart ($4.50)
The curd carried a defined citrus tang with moderate sweetness. Meringue was aerated but incorporated toasted coconut, introducing a coarse texture. This added variation but reduced the smoother, marshmallow-like consistency. The base remained notably thin and crisp.
This tart had an enjoyable tangy orange citrus curd. The meringue is very fluffy, with a gritty texture from the toasted desiccated coconut. A textured meringue is interesting, but I prefer the texture to be more marshmallow than grit. That said, the tart had a crispy and impossibly thin base.
Rhubarb Danish ($5.50)
The pastry carried a pronounced buttery note. Rhubarb contributed a mild sweetness with slight fibrous texture, sitting over a restrained custard. The overall profile remained controlled rather than sharp.
Lemon Curd Tart ($4.50)
The base was thicker and retained a crisp structure. The curd balanced acidity and sweetness effectively, though the texture was looser, bordering on runny.
Chocolate & Sour Cherry Cookie ($4.50)
The cookie had a slight chew with a dense chocolate profile. Sour cherries appeared sparingly, introducing intermittent acidity and texture. The preserved character of the fruit was noticeable and not entirely integrated.
Pear Vanilla Iced Tea ($4.00)
The profile read primarily as sweetened vanilla black tea. Fruit notes were faint and not clearly identifiable as pear, resulting in a flatter overall impression.
Potato and Rosemary Sourdough ($7.50)
A round loaf approximately 20 cm across and 8 cm high, finished with a golden crust and scattered rosemary. The aroma was immediate and pronounced. When sliced and toasted, the crust fractured cleanly while the interior remained soft. Rosemary sat evenly through the crumb, complementing rather than dominating. Potato pieces were tender and intact, adding both texture and a mild, starchy sweetness. The flavour held consistently across slices, supporting repeat purchase.
Execution varied across categories. Tarts and sourdough showed the most consistency in structure and flavour. Laminated pastries were less reliable, particularly in achieving lift and crispness.
Bourke Street Bakery is located at various locations around Sydney, Australia.