Bourke Street Bakery
633 Bourke Street, Surry Hills
Sydney’s Bourke street is a far cry from Melbourne’s iconic shopping strip. It’s mostly suburban, now and again you’ll come across some cafes.
None were as busy as BSB however, which is mostly outdoor seating and is trawling with people for reasons that weren’t quite revealed to us.
Ricotta lemon tart was mildly spicy.
I thought it was too dry and needed extra cream cheese filling.
Clockwise, from top left:
- Rhubarb almond tart
- Ginger creme brulee
- Lemon tart
- Carrot Cake
- Ricotta lemon tart
Creme brulee was lacking that resounding crack. While the custard was very smooth, more ginger would have been apt. We weren’t too keen on the lemon tart either, it boasted an acerbic tang and aversive odour. Going by the reviews, maybe it was just bad luck?
Serendipity is a good coffee stop in an unknown part of town.
I think it’d be cool to travel the world taking photos involving the same (clean) coffee cup. It’ll be my sad version of the Roaming Gnome but you know, one where they can’t arrest me.
1/241 Victoria Street, Darlinghurst
After walking several kms, we caved in and took our first cab ride, lasting a little over 5 minutes, for a pricey choc top that appeared on Masterchef. TV is alien to me, I can barely change the channel.
Wow I would love to meet the artist behind this. Maybe it’s a glowing red to symbolise growing indignation at its owner for making it wait, while its stance suggests it’ll be passive aggression. Or did you see a human with a dog’s head instead, or a being who was a hybrid from birth? Whichever interpretation, it probably still works out.
Now imagine if all that gelati wasn’t sitting in a metal container, but instead in a suspended waffle cone and if you yell “give me the lot” they’ll just pluck out your favourite flavour in that massive waffle cone and hand it to you.
Who am I kidding, playing favourites here is at the same level of difficulty choosing your favourite kid is supposed to be.
Behind the scenes photos are absolute love.
I got a bouquet for you.
Salted caramel ice cream in a sugar waffle cone, dipped in chocolate and topped with amaretto biscuits
I think it’s impressive we managed to split this 3 ways. In my head, the chocolate coating is as robust as an iron club I would use purely for the purpose of decoration. Flavours were spot on, but less creamy than expected.
Lychee Martini x Peanut Butter Florentine x Apple Pie
Peanut butter florentine was my darling. Its extremity point almost surpasses the point of acceptability into excessiveness but instead, falls between the cracks into the realm of it’s so bad it’s good. Wave after wave of the familiar salted spread washing over your palate, but cool to the touch and galvanising with interspersed chunks of toffeed peanuts. Fudge.