Head to Surry Hills
David McGuinness is the co-owner of the bread-based movement, Bourke Street Bakery. An establishment no doubt on many Sydneysiders’ minds from the moment they wake. With crusty seeded sourdough, flaky pastries, crumbly cookies and fresh coffee to wash it all done. Although having been open for over 13 years, the recipe of their success has barely changed. “A lot of what you see today is what we were selling from day one. The bread, some of the tarts, half of the croissants, even the soup.”
It all started in 2003 when David McGuinness and Paul Allam (the other half of the business) met. “We were both chef’s at the time and met while working in a bakery together. We went out for a drink one night and we were both talking about our plans for the future.
We had similar ideas so decided we’d give it a go.” They both loved the feel of Surry Hills, which at the time had a thriving music scene. But it took them nine months of scouring the city to eventually find the perfect spot to call their business home, 633 Bourke Street.
When quizzed on his favourite sellers, a twinkle enters his eye as he mentions the words “Pain au chocolat.”
What many people won’t guess is why David got into chefing. It wasn’t his love of food, but actually his love of surfing! His main motivation behind finding a job that enabled him to work at night, meant that he could surf all day…but it didn’t exactly work out like that, as he reluctantly recalls. “Those days are long gone now. Once I got into baking that took my early mornings anyway!”
This article originally appeared in Urban Village