There's No Place Like NoMad

September 21, 2018

Bourke Street Bakery, An Australian Favorite, Comes to NoMad

The wondrous array of food in NoMad will get another international addition when Bourke Street Bakery opens this fall at 15 West 28th Street, between Fifth and Madison Avenues.

One of the most beloved bakeries in Australia, Bourke was opened in 2004 by Paul Allam and David McGuiness, and quickly grew into an icon with a dozen outposts scattered around Sydney, which are still owned by the founders. The NoMad location will be the first location outside of Australia. As to why the first international outpost will be in New York, Allam and wife Jessica Grynberg just happen to really love the city and moved here with three children a year ago to open the new location. As quoted on, Allam said “I love the city’s multicultural and international landscape with food to match. I like that other hospo businesses will open doors and be welcoming as if everyone feels there is room for everyone else.”

Bourke’s Bakery in New York promises to be a special place —a comfortable, cozy, neighborhood spot, open all day with the odor of butter, coffee and crusty sourdough in the air. There will be a counter-service bakery, with a cafe of 50 seats that look into the baking operation. They want it to be “a community bakery,” Allam says, where people of all generations and socioeconomic backgrounds can get bread, pastry, and coffee, which is the same vibe Bourke Street has back in Australia.

Everything will be made on site, and a timetable will show when certain breads are coming out of the oven throughout the day. Pies, muffins, brioches, brownies, cakes, and other pastries will be available, including the bakery’s famed ginger creme brulee tart. In addition, savory fare like sandwiches and salads will be served, as will sausage rolls like the lamb and harissa or pork and fennel.  Some of the menu has been adjusted for American tastes with the addition of a peanut butter and jam croissant, pumpkin tart, and pecan pie, as well as some sponge cakes.

It was harder to change the options on a consistent basis as the business grew so fast in Australia, Allam says, and since it’s just one location here, he can “go back to my roots” of seasonal cooking. An ingredient might end up in a tart one day but not be available the next, and local produce will be used. “If there is something that comes in from the farm, we’ll use that. We’ll have an ever-changing menu,” Allam says. “It’s something I’ve missed from doing bigger business back home.”

Welcome to New York City and NoMad!

Bourke Street Bakery
15 East 28th Street
New York, NY 10016
Phone Not Yet Available

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