One brisk Saturday afternoon in June, we decide to try the esteemed Bourke Street Bakery in one of it newer, humbler locations.
The quiet side-street in Marrickville is flooded with wintery sunlight. We perch ourselves on a pair of rustic, wooden benches under an ice-blue canopy of cloudless sky, and um-and-ah over the mouth-watering menu, finally ordering ourselves a couple of soy latte’s, a pork and fennel sausage roll, and a ginger brulee tart.
YUM.
The unassuming little bakery smashes out a gourmet meat popsicle that has my palate begging for more. The sweet, moist pork is seasoned with just the right balance of spice, and is wrapped in a light, flaky, pastry that breaks away like an autumn leaf in May. It is served with a slightly chunky, sweet but tart, tomato chutney. Sharing this with my partner was a bad idea as I wolf down my half, and am suddenly left salivating for more. Heaven.
Next, we approach the tart with bated breath, unsure of whether this petite dessert could possibly match the accomplishments of its former companion. Forks out, we go in for the kill.
The skin on top is burnt to a caramelised crisp; the perfect brulee crunch beneath our silver. The ginger custard is luxe and creamy, a decadent treat that whisks me away to an exotic Moroccan marketplace with its subtle but delicious blend of flavours. The pastry, alas, is not short enough, but it is a shortcoming I am happy to overlook!
Will definitely be storing this one in the “visit frequently” pile.
| Ambience: | 7/10 |
| Food: | 10/10 |
| Service: | 9/10 |
| Value: | 7/10 |
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