Popular bakeries and patisseries always have optimal time for visiting where they’ll have their full range available. Come too early and some items won’t have finished baking, and come too late and half the items would have sold out. Worse yet, the shop will have closed for the day. That’s the case with Bourke Street Bakery in Parramatta. It’s been open for a good long time now (so long that it’s moved from its original location), but I’d always been there too late.
This time, we were there bright and early at 10am, just before an engagement at midday.
This is their Beef Brisket, Red Wine & Mushroom Pie ($5.50). D enjoyed this, with just the right amount of sauce to keep the pie together and keep the innards moist. The flavour was decent, although it wasn’t something special to return for.
With my love for eggplant, I try their Eggplant, Spinach & Chick Pea & Feta Sausage Roll ($4.80).
The pastry is flaky and hot, with the flavours of spinach and feta coming through and whole chick peas scattered throughout given some textural interest. Unfortunately, I could not taste the eggplant, which would have given the roll a welcome toothsome bite, like the eggplant and hummus burekka at Kurtosh.
This is the Pear Danish ($4.50). The slices of pear retained a good bite, although the pastry wasn’t at all crispy or flaky (despite appearances), but soft with the base very dense (like uncooked pastry)
This is Orange Curd and Toasted Coconut Meringue Tart ($4.50). I was keen to try their curd tarts as I’d previously been impressed by their white chocolate, passionfruit & meringue tart in Surry Hills.
This tart had an enjoyable tangy orange citrus curd. The meringue is very fluffy, with a gritty texture from the toasted desiccated coconut. A textured meringue is interesting, but I prefer the texture to be more marshmallow than grit. That said, the tart had a crispy and impossibly thin base.
On a separate visit, this is the Rhubarb Danish ($5.50). It’s taken me some time to appreciate rhubarb — a vegetable — as a potential dessert ingredient.
The pastry has a moreish buttery flavour, while the rhubarb provides a gentle sweetness with some texture atop a mildly sweet custard.
I follow it with the Lemon Curd ($4.50).
I enjoyed the crispy and thicker base to this lemon curd tart. The curd had just the right sweetness to counter the sourness of the lemon, although it was a quite runny.
And finally, this is the Chocolate & Sour Cherry Cookie ($4.50).
The cookie is slightly chewy with a rich chocolate flavour. The sour cherries are scattered sparingly throughout, adding pops of acidity and texture, although I wasn’t too keen on their preserved/dried fruit flavour.
And to finish off, this is their Pear Vanilla Iced Tea ($4.00). I had high hopes for this tea, but sadly, it tastes like an overly sweetened vanilla black tea with slight fruity notes that aren’t identifiable as pear.
Service is quick on a weekend morning. Staff automatically assume all customers are getting takeaway (despite the numerous tables both inside and outside, but are happy to provide plates and cutlery upon request.
Bourke Street Bakery is located at 186 – 190, 1 Church St, Parramatta NSW 2150.