Rarely do we fall in love at first sight when it comes to restaurants. Many times we have an amazing experience, but cannot afford to go back any time soon, or want to try a new experience given the price tag.
Is that why we often say we “love” places like bakeries and gelaterias when trying to explain our affinity towards them? Many times I have said I love Messina or Beechworth Bakery and well and truly adding to a reasonably long list is the Bourke Street Bakery. There are numerous outposts but Surry Hills is the original.
More than once over the Easter weekend, we were here for lunch or afternoon tea. It was Catherine’s first time and the way I described it was “everything is good – pies, croissants, cakes, breads – everything!” Luckily I didn’t ruin her experience with a heightened expectation that could not be met. Even the coffee is pretty good here.
The pistachio creme brûlée may have been the ultimate sweet from the selection we tried over a few days but only a short margin away was the brandied prune custard tart, rhubarb and almond tart, and the lemon curd tart.
While on Good Friday we tried a vegetarian sausage roll with eggplant, the best savoury was our pie with beef brisket on the Sunday which had enough red wine sauce (and mushroom) to not need any of the tomato variety added.
Something that made some of these treats taste even better was eating them at the harbour beach in Vaucluse. While it might be called “Shark Beach” there is nothing dangerous about it – one of the great inner harbour beaches Sydney has to offer, complete with a shark net just in case.
This bakery makes a beeline towards complete and utter happiness, not to mention yet another love.