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Bourke Street Bakery is heading for the Big Apple with plans to open their first American bakery in the US’s Fall. The bakery, which began wowing Sydneysiders 14 years ago, will bring Australian-style baking to New York City.

Bourke Street Bakery is famous for its pork and fennel sausage rolls, crème brulee tarts and artisanal sourdough boules, all of which will feature in the Manhattan Flatiron district bakery.

Paul Allam, who founded Bourke Street on a quiet corner in Surry Hills with David McGuiness, moved to New York a year ago to begin building the 2000-square foot bakery café. David plans to join Paul for the New York launch “later in the Fall.”

Start Spreading To coincide with the American launch, Bourke Street’s recent book All Things Sweet: Unbeatable Recipes from the Iconic Bakery is being published in the USA in November. The recipes have been converted into ounces and pounds for the American audience and features Aussie classics such as pavlova and lamingtons.