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Croissants and Danishes

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top 1000Bourke Street Bakery
Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About
At the Bakery, we believe that the reason people have been known to queue up outside the door in the mornings is not just for a great cup of coffee, but to experience the theatre of watching freshly baked pastries as they are pulled from the oven.
Morning pastries are based on the croissant and Danish doughs and are known as the viennoiserie section in the French kitchen. They are some of the most difficult to master, but once you get enough practice they soon become second nature. By following a few of these basic rules you will quickly be rewarded with excellent results.

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