Founded in 2004 on Surry Hills’ eponymous Bourke Street, the bakery quickly became a destination for sourdough, almond croissants and its now‑iconic pork‑and‑fennel sausage rolls, drawing queues that persisted “rain, hail or shine,” as Good Food reported in 2013.
Co‑founders David McGuinness and Paul Allam built the brand on a reputation for handcrafted pastries, hand‑rolled puff pastry and premium butcher‑sourced meat, a formula that turned the modest corner shop into a cult favourite among early‑rising Sydneysiders.
The business expanded beyond its original location in the ensuing years, opening its first overseas outlet in Manhattan’s mid‑town in 2019. By 2026 the chain operates 13 stores throughout Sydney and two in New York, a testament to its growth from a single‑shop operation to an international bakery brand.
To commemorate the anniversary, the duo released the 21st‑anniversary edition of their cookbook, the 14th printing since the original 2007 publication. The book, which has sold more than 150,000 copies worldwide, has been translated into Danish, Swedish, German and Russian, spreading the bakery’s recipes to a global audience.
In the new foreword, McGuinness and Allam reflect on the bakery’s evolution, noting that while the “small” descriptor no longer applies, the “rustic, homely and timeless” spirit endures, especially in the continued popularity of the sausage roll, which remains a top seller in 2026.
The anniversary celebrations underscore the bakery’s impact on Australia’s hospitality scene, illustrating how a single neighbourhood shop can grow into a trans‑continental brand while retaining a community‑focused identity.