From divine pastries, to the perfect croissant, to deliciously flavored sourdoughs - the Bourke Street Bakery book is a must have for any baker.

This is a sumptuously illustrated guide to baking and includes all the techniques, hints and tips the novice will ever need to achieve artisanal quality bread, pastries and sweets at home. Passionate owners Paul Allam and David McGuinness share the secrets of more than 90 of their exceptional creations.

Beautiful photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself. Now in its 14th printing with over 150,000 copies sold worldwide, this special edition celebrates more than 21 years of Sydney's original artisan bakery which now boosts over a dozen locations including New York City! 

Paul Allam is a chef, baker and co-owner of the popular Bourke Street Bakery that first opened its doors in the bustling Sydney suburb of Surry Hills in 2004. The bakery quickly gained legendary status for its rustic bread, gourmet pies and mouthwatering sweets.

David McGuinness is a chef, baker and co-owner of the popular Bourke Street Bakery.