Bourke Street Sydney

2 minutes reading

Bourke Street Bakery started as a small rustic corner bakery in the winter of 2004 and has since grown to become a Sydney landmark.

Paul Allam and David McGuiness were both chefs who later became bakers, united by a love of good food and an admiration for all things handmade. Together, they had a dream of opening a small bakery where everything would be crafted with dedication and love.

 

Kornfeil_servis_02

Bourke street bakery

All their products are handmade with the finest ingredients, from yeast doughs to sweet pastries and cakes. The combination of excellent produce, good strong coffee, artisanal skill and hard work has created the honest bites with soul that Bourke Street Bakery has become famous for.

 

products hl

B.S. bakery

WHAT WE HAVE DELIVERED 


In cooperation with our partner Notleys Bakery Equipment/Multivac, we installed a ThermoStar Classic oven with a Multicontrol control panel in the bakery. The aim was to increase production efficiency while adhering to the principles of traditional craftsmanship.
The ThermoStar Classic oven has an integrated thermal oil boiler, so the bakery did not have to worry about building a costly boiler room. This oven is therefore the ideal choice for bakeries struggling with a lack of space. The ThermoStar Classic oven is designed to simplify the work of bakers while maintaining the quality required for artisan breads. These are baked evenly with a thoroughly baked crust.

The MultiControl control system controls all components of the production line and ensures continuous control over the production process, maintaining a perfect overview. At the same time, it provides data analysis and archives the production process for retrospective control.

Originally, the bakery baked in an oven with semi-automatic loaders. During installation, the ThermoStar Classic oven was supplemented with additional equipment, such as a feeding and removal table, a modular belt conveyor, and an Asistent Com loading device, which allows small-weight baked goods weighing 50 g or more to be loaded directly onto the baking trays. At the same time, it also makes it much easier to remove bread from the oven. This has created a separate automatic system that has halved shift times and improved product quality.

THERMOSTARCLASSIC

Share this case study