Paul Allam

Paul Allam, was born by the beach in Sydney, Australia. After working as a chef & travelling the world for many years, cooking in restaurants in Sydney, Prague and London, Paul was drawn to artisanal baking. In 2004, along with David McGuinness, Paul opened Bourke Street Bakery on a charming corner in the bustling Sydney suburb of Surry Hills. The bakery quickly gained legendary status for its rustic bread, gourmet pies and mouthwatering sweets. Paul's first book, co-authored with David McGuiness, "Bourke Street Bakery: The Ultimate Baking Companion" has become a baking bible translated into German, Swedish, Russian and Dutch.

Paul is also a committed social entrepreneur as the founder of The Bread & Butter Project - Australia's first social enterprise artisan bakery - providing paid training to refugees and asylum seekers in artisanal baking. His second book, "The Bread & Butter Project - How to Make Perfect Bread", published in 2013, tells the remarkable story of the refugees at the heart of this project along with all the secrets and skills needed to becoming a better home baker.

Over the years, Bourke Street Bakery has grown into a iconic institution now with twelve bakery cafes in Australia. In 2017, Paul moved to New York with his wife and three children to launch Bourke Street Bakery NYC in Manhattan's historic Flatiron district. He is still rising at 4am and working the ovens at his latest American venture.

Paul's most recent book, his first released in the USA, "All Things Sweet: Unbeatable Recipes from the Iconic Bakery" shares some Bourke Street Bakery classics as well as new creations in irresistibly delicious baking with an American twist. It is another must for any serious or passionate baker.