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Roast Pumpkin and Sage Sourdough
Chunks of soft, sweet pumpkin are scattered through out this dense, chewy sourdough. Dotted with bright, earth notes from fresh sage, this is the ultimate autumnal loaf. Eat as is with some butter; toast into croutons and use for stuffing or savory bread pudding; make the best Thanksgiving leftover sandwiches of your life.
Born and bred on the other side of the world Bourke Street Bakery started on a charming, tree lined street on a now famous little corner of Bourke Street in Sydney, Australia. Paul Allam and Jessica Grynberg had a big dream to make food they loved by hand from scratch and to serve damn good coffee. They were chefs who learned to bake and had no clue how to run a business, but decided to give it a go anyway, and they were a hit! They took their time building the business over the past 14 years, always honoring good produce, strong flavors, and artisanal baking traditions. Bourke Street Bakery NYC is their first bakery outside of Oz and they are thrilled to be fulfilling their dream to move to the Big Apple and be surrounded by food and coffee crazed, passionate people.
Farmer Ground Organic White Wheat Flour, Water, Pumpkin, Sage, Natural Leaven, Sea Salt.