An Aussie-style bakery with almost two decades of Manhattan success is crossing the Hudson River as Bourke Street Bakery has begun construction inside their Jersey City storefront space
Permits have been posted at 180 Morgan Street for what will soon be the newest eatery to enter the Powerhouse Arts District. A rep for Bourke Street Bakery confirmed to Jersey Digs that the company will be taking up residence on the ground floor of Silverman’s 180 Morgan Street development, which has branded as The Hendrix since construction wrapped.
The Morgan Street location will be their first Garden State outpost and fifth overall bakery, as the brand operates spots in NoMad, Chelsea, UWS, and Grand Central Terminal. The company was founded in 2004 by chefs Paul Allam & David McGuinness, who conceived the idea on the other side of the world on a now-famous little corner of Bourke Street in Sydney, Australia.
All the treats at Bourke Street Bakery are made by hand at their flagship NYC bakery on 28th Street. Ownership of the business says they will be offering a few items on their menu that will be exclusive to the Jersey City location when it is up and running.
Bourke Street Bakery features a selection of award-winning pies and sausage rolls alongside classic pastries, tarts and cakes. Other highlights include an hakshuka egg danish, a cacio e pepe cheese twist, and raspberry chocolate ganache lamingtons, while organic sourdough breads, fresh seasonal sandwiches, and espresso drinks round out the menu.
While Bourke Street Bakery does not have an official opening date for their latest location, they hope to launch in Jersey City later this year. Those interested in updates can follow the company on their official Instagram account at the handle @bourkestreetbakerynyc.
The business will join another Aussie-inspired eatery in the neighborhood, as Wattle Cafe opened at 351 Marin Boulevard earlier this year.