Overnight Apple & Oat Sourdough - 2 Loaves

Bourke Street Bakery ships its legendary sourdough bread nationwide on Goldbelly! Apple and oats with a hint of cinnamon are soaked overnight and folded through a white wheat sourdough and baked in this BEAUTIFUL loaf. It has a soft porridge like texture. It is perfect toasted or fresh, a wonderful, comforting, breakfast loaf with a fragrant aroma. (For the bread geeks – it is a 72 hour process from start to finish with the making of the bread).

Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now has a location in New York. The duo had a big dream to make food they loved by hand from scratch — taking their time, always honoring good produce, strong flavors and artisanal baking traditions. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.