After having a very satisfying brunch at Bills, Girl From the Bus and I consulted my printout from Google Maps and began to slowly walk our way over to our second foodie stop of the day, Bourke Street Bakery.
Bourke Street Bakery is located in the very leafy heart of Surry Hills, on the corner of Bourke and Devonshire Streets. It’s somewhat smaller than I was expecting, although do keep in mind that this is only one of their branches, with the Potts Point one being a wine bar after hours. This is purely a bakery, and the two of us were a little surprised that there wasn’t much of a crowd for Sunday just past noon. It was only when we did a circuit around the block (as we were both still full from Bill’s) and returned a little past 1.00 that we realised that it was just that the lunch time crowd were late risers.
The windows are crammed full of freshly baked breads and pasties, and the two of us spent a good while going ‘Ooooh’, at the lovely things on display.
For the people that want to eat one of their apparently very good pies and partake in sip of a caffeinated beverage, there’s quite generous seating out in (the middle of) the street.
Girl From The Bus and I had different intentions when we came here. She had already made up her mind from the online shop menu that she was going to go for the Rosemary, Sage, Confit Garlic and Pink Salt Sourdough Focaccia (available only on weekends) ($6.00), which was a generously-sized fragrant sourdough that drove the both of us mad on the long train ride home afterwards.
Confit garlic. I mean, like, CONFIT GARLIC. Amazing.
I liked the look of their Chorizo and Thyme Rolls ($3.50) in the window and decided to get one of those for a makeshift dinner later that day. Unfortunately it didn’t even last until 3.00 pm. Filled with meaty slices of spicy chorizo with beautiful, savoury bread scented with thyme, it was delicious.
I also got two of their tarts from their tart cabinet, as my tarts have actually been compared to Bourke Street’s before.
I got a Passionfruit Meringue Tart ($5.30), as well as one of the Chocolate and Raspberry Mousse Tarts ($4.80), and saved them for when I got home.
The Passionfruit Meringue Tart had a beautifully caramelised meringue topping, although I did find that when transporting it home, the cardboard tray was a little wet with the characteristic ‘seepage’ that meringue curd tarts always have.
The meringue was light and fluffy and the passionfruit curd was lovely in that it wasn’t one bit sour. The one disappointment was the shortcrust pastry, which The Sister and I found a tad bit thick compared to my own, but considering bakeries often have these pastries out all day, I can understand it’s necessary to make the pastry thicker to last over the course of the day.
The Chocolate and Raspberry Mousse tart was a little strange. While the tart shell encased a very smooth, very pleasant chocolate mousse and quite tarty raspberry puree, there was the same issue of the thickness of the shell, but also the very unusual topping.
I’m not quite sure what the topping was supposed to be – chocolate something? There were only two words I could think of to describe it, and that is: gritty and bitter. I would have enjoyed the tart a lot more had there just been a simple sieve of cocoa over the top of the layer of chocolate mousse, as I had no idea what the topping was and didn’t particularly enjoy it.
An intriguing little bakery. I can’t say much about their tarts, but I did love their bread and I’m sure I will be back to pick up a loaf when I’m next in the area.
Bourke Street Bakery
633 Bourke Street, Surry Hills NSW 2010
(02) 9699 1011