It’s been called the “Australian High Temple of Sourdough” by Eater, dubbed “luscious’” by Forbes, and hailed by Time Out as one of NYC’s best bakeries.

So what’s Bourke Street Bakery’s secret? “We’re French in technique, but Italian in ideals,” founder and chef Paul Allam tells The Center Magazine. Now, they’ve taken this ethos to Rockefeller Center.

In 2017, Allam and his family moved from Sydney to New York, putting down roots that have flourished over time. “When we started in Sydney, we were just a little corner store,” he says. “For us, it was always about trying to do a few small things really well and then going from there. Scale was not our focus.” Nevertheless, Bourke Street has expanded throughout Manhattan since opening in NoMad in 2019. The bakery now boasts storefronts in Chelsea, Jersey City, Grand Central Terminal, and, now, Rockefeller Center.

The new location – right next to Radio City – marks their fifth US-based venture. The storefront makes brilliant use of its compact space, serving the full spectrum of customers that filter through the area. There are prepackaged lunch items like a chicken salad baguette and roasted eggplant vegetable sandwich, proving that those on the go don’t need to sacrifice freshness or flavor. Sweet tooths will enjoy the Nutella twist and strawberry star puff pastries — available only at the new location — as well as unique offerings like matcha almond croissants and chocolate and sour cherry cookies. There are even some pantry products to spice up your own kitchen such as Vegemite (of course) and house-made Za'atar zing. What unites every item is a commitment to craft; even the ketchup is made from scratch.

But nothing compares to the bread itself. The sourdough, the signature menu item, is made from a levain that is 28 years old. It’s fed the previous day and then cold-proofed for 18 hours before baked in the oven. Bourke Street’s bakers arrive in NoMad at 2am so the bread can be shipped to the other stores. “That way, it’s really fresh,” says Allam. “So fresh that the slicer generally can’t cut it until it cools down.”

This painstaking process is what sets Bourke Street Bakery – and its bread – apart. “It’s life, that’s what it is,” Allam says of the baking process. “You’re feeding something and you’re growing it, and it's quite monastic in the way you’re doing it.” Perhaps unsurprisingly, the bread is not just a city favorite, but Allam’s favorite as well. “I love just slicing up the bread when it’s fresh and putting butter with salmon or ham on it,” he says. “That very simple sandwich is my go-to, it’s my comfort. When you get fresh bread out of the oven, you can’t beat it.” Amen.

Bourke Street Bakery is open at 1260 Avenue of the Americas.