633 Bourke St, Surry Hills (Sydney)
Phone: (02) 9699 1011
The last of my Sydney posts (for now)is about the Bourke Street Bakery. My cousin took me there after breakfast at Fifi Foveaux’s, so we weren’t really hungry. But it was on my to-do list, and it was just down the road from where he lives in Surry Hills, so we thought we’d head down anyway.
Apparently the Bourke Street Bakery is now a chain, with other outlets in Ultimo and Marrickville. But as with most places which branch out, the original is often the best. This place is still so good that people line up around the corner just to get their baked wares, and like us, eat them in the park across the road!
Having read about the pork and fennel sausage rolls on Claire’s blog
months ago, I didn’t really need to read what was on offer on the board, or peruse the baked goods for very long. My cousin similarly recommended the pork and fennel sausage rolls, so the choice was pretty much made for me.
I’d also seen these little beauties on Claire’s post, and being a big ginger fan, couldn’t go past them.
The sausage roll didn’t disappoint. The photo doesn’t really do it justice, but trust me when I say this is about three cuts above your average sausage roll. There’s virtually no flour/breadcrumb filler, so you don’t get that pasty texture, and instead there’s the firm springiness of real mince. The flavour is phenomenal, and the pastry was rich and flaky. It reminded me of a patechaud/pateso
, only substitute the pepper for fennel.
I should note that I managed to get the recipe for these sausage rolls from a friend who has the cookbook
, and have since made them at home. I just used store-bought pastry, but they turned out spectacularly well!
The ginger brulee tart was wonderfully sweet and the custard filling was smooth, though I would have liked a little more of a ginger bite. The brulee top was light and thin, but perfectly crunchy.
If you’re ever in Sydney, get thee to a Bourke Street bakery!