Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cosy, rustic nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pasteries such as the ginger brulee and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

Paul Allam and David McGuinness are both well-travelled chefs with a passion for good food and artisan baked goods. India was David's inspiration for the bakery's famous ginger brulee and pistachio tart. They started Bourke Street Bakery in 2004 and opened Central Baking Depot in Sydney's CBD in 2008.