2019-07-01_Bake_from_Scratch

71 bake from scratch

The Down Under Dreamers

Paul Allam and David McGuinness

Owners of Bourke Street Bakery

Sydney, Australia, & New York, New York

bourkestreetbakery.com.au

Follow on Instagram: @bourkestreetbakery

After forging an empire in Sydney, Australia, Paul Allam and David

McGuinness are taking their smash Bourke Street Bakery stateside. Paul

and David are known for their artisanal breads and epic pastries such as

the Ginger Crème Brûlée Tarts. “We were ready for our next adventure,”

says Paul, who has moved to New York City to oversee the new location,

which opened May 4, 2019. At the Northern Madison Park bakery, you’ll

fi nd all-new creations inspired by American culture, like s’mores tarts

and PB&J croissants. Their signature recipes also made this transoceanic

trip. Take a look inside the Ginger Crème Brûlée Tarts that built Bourke

Street Bakery’s reputation:

1. A BLIND-BAKED PÂTE SUCRÉE CRUST WORKS AS A
   BEAUTIFUL, FLAKY CONTRAST TO THE CREAMY INTERIOR.


2. A NOD TO DAVID’S TRAVELS TO INDIA, THE SPICED
   CUSTARD CENTER CONTAINS GINGER, CARDAMOM, AND
   CINNAMON.


3. A LIGHTLY BRÛLÉED TOPPING AND A SPRINKLE OF
   ROASTED PISTACHIOS DELIVER GENTLE CRUNCH.

Find this recipe on our website at bakefromscratch.com/ginger-brulee-tarts.

BelindaLeonghasdevotedherlifetocrafting

exceptionalFrenchpastry.In2012,she

foundedb.Patisseriewithco-ownerMichelSuas.

The 2018 JamesBeardAwardwinnerforOutstandingBaker

has transformedb.Patisserieintoa primespotforworld-

class pâtisseriebothontheWestCoastandatthebakery’s

newest locationinSeoul,SouthKorea.Belowaretwoof

Belinda’s proudestpastryachievements:

KOUIGN AMANN

Why it rules: I wanted it to be light enough to be able to eat more

than one. It had to be fl aky, airy, and have a buttery, caramelized fi nish. I

worked for years to get the perfect kouign amann that I was happy enough

with to put in my pastry case.

BOSTOCK

Why it rules: This is the underdog pastry. It contains three elements:

well-made brioche, passion fruit syrup, almond cream. The brioche almost

has an elastic, stringy texture. It is sliced and dipped in passion fruit

syrup, and I love passion fruit. Almond cream is piped on top, and who

doesn’t love almond cream?

kouign amann bostock

The Patisserie Pro

BELINDA LEONG

Head Pastry Chef and Co-Owner of b. Patisserie

San Francisco, California

bpatisserie.com

Follow on Instagram: @bpatisserie