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Bourke Street Bakery is a sumptuously illustrated guide to baking and includes all the techniques, hints and tips the novice will ever need to achieve artisanal quality bread, pastries and sweets at home. Passionate owners Paul Allam and David McGuinness share the secrets of more than 90 of their exceptional creations. Beautiful photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself. Now in its 14th printing with over 150,000 copies sold worldwide, this special edition celebrates more than 21 years of Sydney's original artisan bakery. Bourke Street Bakery first opened its doors in the bustling Sydney suburb of Surry Hills in 2004, and quickly gained legendary status for its rustic bread, gourmet pies and iconic sweets. Now the bakery serves devoted fans in more than a dozen Sydney locations as well as in New York City.
Paul Allam and David McGuinness are both chefs, bakers and co-owners of the popular Bourke Street Bakery that first opened its doors in the bustling Sydney suburb of Surry Hills in 2004. The bakery quickly gained legendary status for its rustic bread, gourmet pies and mouthwatering sweets.
The birth of a bakery About this book Before you begin Ingredients Equipment 1. Breads 2. Basics and techniques 3. Starters 4. Sourdough 5. Derivative breads 6. Yeasted breads 7. Olive oil breads 8. Pastries 9. Basics and techniques 10. Croissants and danishes 11. Pies and sausage rolls 12. Tarts 13. More sweets 14. Cakes and biscuits 15. Desserts Index
