If you’ve had the pleasure of tucking into one of Bourke Street Bakery’s famous sausage rolls then you know how mindblowing the whole gee-darn operation is.
Sailing into our lives in 2004 with a corner location in Surry Hills, the family-run affair soon expanded to the 11-store-strong empire we enjoy today.
Not content with just making Sydney their bitch, chefs Paul Allam and David McGuinness have set their sights on New York City with a location in trendy NoMad district of Manhatten almost complete.
As reported by The Sydney Morning Herald, the US menu will retain its signature sausage rolls and ginger tarts but will do away with Aussie’s favourite meat pies in favour for more Yank-friendly fare like pecan tarts, peanut butter and jam croissants and a decent drip coffee.
“When I take a moment and think back to Surry Hills, it’s amazing, it feels a bit weird being here,” Allam said.
The new outfit will stay true to the original ethos of providing quality, fresh bread with Allam vowing to never bend to the US quirk of adding sugar to the dough.
The NYC outpost will also feature locally sourced produce from the nearby Hudson Valley region, something that the pair instilled in their Australian stores.
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“The thing that makes Bourke Street still so amazing is we care so much about the ingredients,” Allam said.
Bourke Street Bakery NYC is set to throw open its doors in January so you better start booking those flights now, or – better yet – get your sausage roll fix a little closer to home.
