Bourke Street Bakery has opened in New York – to queues down the street

Bourke Street Bakery NYC's line on opening day. Image source: Gary He for Eater

Eater called it one of New York’s most anticipated openings on the season, and that anticipation did not wain on opening day, when Sydney’s bakery institution flung open the door to its first international iteration.

While, Eater said, New York has no shortage of bakeries, brunch spots or Australian chefs, word of Sydney’s love for the bakery went transcontinental, with locals lining up at 8am for sausage rolls and pastries. By 3pm, almost all the baked goods had sold out.

Co-founder Paul Allam opened the first Bourke Street Bakery in 2004 in Surry Hills. Now he and wife and business partner Jessica Grynberg have left their now 13 bakeries in Sydney behind and relocated to New York to open the new digs.

It’s not only a bakery but also a dine-in all-day cafe, serving other Aussie classics like smashed avo and flat whites to the hungry Yanks. It also has a liquor license and is open until 8pm daily. 

The 50-seater venue – which is far most spacious and open than the tiny cornershop original – is in New York’s NoMad neighbourhood on 28th Street. Designed by GRT Architects, the space is decorated with hanging orb lights, a sweeping timber and marble coffee bar, banquettes and communal tables. 

The pork and fennel sausage roll has been one of the most popular items, after it was voted Australia's favourite sausage roll on travel site Wotif, but other signaturesn like the ginger crème brûlée tart were among the first to sell out on opening weekend.

Bourke Street Bakery NYC interior. Image source: @grtarchitects via Instagram