Bourke Street Bakery started in Surry Hills as a little rustic corner store bakery cafe in the winter of 2004 and over the years has grown to become a much loved Sydney staple.

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Paul Allam and David McGuinness were chefs turned bakers who shared a love of good food and an appreciation of all things handmade. They also shared a dream of opening a bakery where everything would be made by hand with dedication and love.

Bourke Street Bakery is committed to environmental sustainability. They have installed enormous silos for flour storage to reduce flour packaging or carbon-intensive road trucks hauling in flour each week.  On their roof at HQ, you’ll find five busy bee hives which produce all the honey for their bakeries and the main production facility uses a ‘Closed Loop’ Organics 24hr Composter for all food scraps.