Handcrafted with heritage grains, slow-fermented over 36 hours. From our wood-fired oven to your table — taste the difference real bread makes.
We believe great bread starts with honest ingredients and patience. No additives, no shortcuts — just flour, water, salt, and time.
We source organic, stone-ground flours from Australian family farms. Our rye and spelt add depth you won't find in supermarket loaves.
Baked at dawn in our custom masonry oven, each loaf develops a crackling crust and tender crumb that industrial bakeries simply can't replicate.
Slow fermentation unlocks nutrients and creates the distinctive tangy flavour. Our natural starter has been alive since 2017.
Order by 8pm for next-morning delivery across the metro area. Fresh from the oven to your door — still warm when it arrives.
Hear from neighbours who make our bread part of their daily ritual.
"The sourdough is genuinely the best I've had outside of Europe. That crust crackle when you cut into it — pure magic. We order three loaves a week now."
"My kids refuse to eat supermarket bread since we found Bourke Street Bakery. The croissants are flaky perfection, and the team always remembers our order."
"As a chef, I'm picky about ingredients. Their heritage grain loaves have a depth of flavour that elevates everything — from toast to panzanella. Uncompromising quality."
We believe in transparency — here's everything you need to know about our craft.
Our loaves use a wild yeast starter fermented for 36 hours, heritage Australian grains, and a wood-fired oven. Supermarket bread often uses commercial yeast, dough conditioners, and high-speed baking — ours has real depth, better nutrition, and stays fresh for days without preservatives.
Yes — we deliver to most Sydney metro suburbs from Bondi to Parramatta, and north to Chatswood. Order by 8pm for next-morning delivery. Our drivers use insulated bags so your bread arrives fresh and warm. Minimum order is $25 for delivery.
We source organic, stone-ground flours from family farms in NSW and Victoria. Our rye comes from the Southern Highlands, our spelt from the Riverina. All produce is seasonal and locally sourced wherever possible. We never use additives, improvers, or artificial anything.
Absolutely — our bakery at 48 Foveaux Street, Surry Hills is open Tuesday to Saturday from 7am to 4pm. You can place a pickup order online or just walk in — we always have fresh loaves coming out of the oven until midday.
Keep it in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in a sealed bag — it toasts beautifully straight from frozen. Never refrigerate bread — it accelerates staling. Our crust stays crisp and crumb stays tender when stored properly.
We offer a sourdough rye loaf that's naturally low in gluten (though not gluten-free). Our olive and rosemary focaccia is vegan. We clearly label all allergens. If you have specific needs, call us on 02 8399 2847 and we'll guide you to the best options.
Call us now to place your order — we'll have it fresh from the oven and on your doorstep by morning.
(02) 8399 2847