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Bourke Street Bakery

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Bourke Street Bakery
With eleven locations around Sydney—from its humble flagship in Surry Hills to a shop all the way down in Kirrawee—Bourke Street Bakery is the local master of artisan loaves and such pastries as the giant lamington. The Banksmeadow bakery is the center of the environmental side of the business with its earthy interior, an ambitious composting operation, and bee boxes on the rooftop to produce Bourke Street Bakery honey. This is also the site of baking classes where travelers can learn the secrets of sourdough, pastries, and pizza—just like the trainees of the Bread and Butter Project, a wholesale bakery managed by Bourke Street Bakery co-founder Paul Allam that reinvests 100 percent of profits into the employment and training of refugees.
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Banksmeadow NSW 2019, Australia