Paul Allam

David McGuinness

This is a specially formatted fixed layout ebook that retains the look and feel of the print book. For a decade people have flocked to the The Bourke Street Bakery for their rustic bread, gourmet pies and mouthwatering sweets. Their first book, a definitive baking companion, was a runaway bestseller in Australia and overseas. Following this success, founders Paul Allam and Paul McGuinness joined forces with government and community groups to establish The Bread & Butter Project, an accredited social enterprise and wholesale bakery providing training and employment for refugees and asylum seekers - teaching them to be bakers. Containing basic dough recipes, clear technique and a raft of mouthwatering variations on different styles of bread including Polenta and Rosemary, Kipfler Potato and Parmesan, and Orange, Poppy Seed and Yoghurt loaves, The Bread & Butter Project is a fully illustrated guide that will teach you to bake at home like a professional. Woven throughout the recipes are the stories of the migrants being trained, forming an important insight into many of the cultures of people living in Australia today, and an enriching culinary exploration through the recipes of these migrants' homelands.

The Bread and Butter Project

From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and danishes - All Things Sweet represents years of testing, adapting and refining secret recipes. A companion to the definitive and international bestselling bread bible, Bourke Street Bakery, here at last is the comprehensive guide to baking cakes, sweet pastries, tarts and more, with the Bourke Street twist. There's a reason this tiny iconic store in a corner of Sydney is now opening kitchens internationally - and that reason is irresistibly delicious baking.

Unbeatable recipes from the iconic bakery

Bourke Street Bakery: All Things Sweet

The popular Sydney Bakery shares the secrets of its irresitable sweet pastries and tarts. Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy 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 pastries like ginger brulee and pistachio tart. In Bourke Street Bakery - Sweet Pastries and Tarts, Paul and Allen share the recipes of their famous sweet treats 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. Recipes include: Croissants; Pan au chocolat; Pan au raisin; Praline twists; Rhubarb danishes; Pear danishes; Bear claws; Pear and blueberry pies; Christmas fruit mince pies; Lemon curd tarts; Chocolate ganache tarts; Ginger brulee tarts; Chocolate mousse tarts; Vanilla brulee tarts with strawberry puree; Pear and almond tarts; Custard tarts with prunes; Vanilla lime pannacotta tart; Passionfruit tart with soft meringue; Summer berry custard tart; Apple galette. All titles in this series: Bourke Street Bakery - The Collection Bourke Street Bakery - Breads Bourke Street Bakery - Savoury Pastries and Pies Bourke Street Bakery - Sweet Pastries and Tarts Bourke Street Bakery - Cakes and Biscuits

Bourke Street Bakery: Sweet Pastries and Tarts

David McGuiness

Situated in the hip foodie enclave of Sydney’s Surry Hills is the original Bourke Street Bakery, a cozy 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 (delicious and easy to make) to the most addictive sweet pastries like ginger brûlée and pistachio tarts. 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 owners/bakers Paul Allam and David McGuinness share their secrets for more than ninety of their exceptional creations, including starters, croissants, brioches and other delights. 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

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