Having heard about Bourke Street Bakery from fellow foodies it was a must on a trip to Sydney.
The much-written about lines were in place when we arrived at about 10.30am on a weekday, so we joined the end of the 20 or so strong line of people buying savouries, really attractive looking bread and baked sweets. Everything looked tempting and the bakery, which has its own cookbook, is visited and loved for all of its wares.
But we were there for the sweet baked treats in the main window, and reaching the front of the line were confronted by the dilemma of choice. My dining partner settled for the chocolate raspberry flan, whilst I chose the amazing sounding ginger brulee tart.
All I can say is that if you do get the chance to eat at Bourke st bakery, as long as you aren't adverse to ginger this tart is a definite must. With a satisfyingly crunchy burnt sugar top, this tart opens to reveal a just-soft-enough rich texture and the most wonderful ginger and spiced custard. subtle hints of cardamom and cinnamon, warm sweet vanilla and the tang of ginger - this is one of the best desserts I've ever had. Just get it.
The chocolate raspberry flan was also great - slightly savoury, great texture, spectacularly good pastry and the sweet tang of raspberry balances beautifully. If it weren't that the ginger brulee tart is so fantastic it would hold up respectably against any chocolate dessert from michelin table to french patissiere. But the ginger brulee tart wins over all.
Give yourself enough time to line up and go for the cake rather than the less-spectacular coffee, but definitely make the trip. Easily reached on foot from Sydney city centre or the Surrey Hills/Paddington area.
Whilst they have outdoor seating this is a bakery not a restaurant - don't expect table service or full menus. Just eat the great baked goods!
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