NEW YORK—For Paul Allam, the decision to move half-way around the world from Sydney to New York City came from his love for the Big Apple—but also from a vision that an outpost of his popular Sydney bakery would do quite well here.
“People love to eat good food here, and the coffee culture has really transformed in the past decade,” Allam said.
At Bourke Street Bakery in Manhattan, it seems impossible to make a wrong choice. Allam has an unwavering commitment to quality ingredients and the kind of craftsmanship that draws bakers and cooks who aspire to the same high standard, creating an environment marked by a positive spiral focused on excellence.
