Bourke Street Bakery must be one of the most famous spots for baked goods in Sydney, if not the entire nation. The unassuming bakery arose along a leafy street in Surry Hills in 2004, fast becoming a favourite for creamy coffees, flakey pastry, and those beloved sausage rolls.

Owners Paul Alam and David McGuinness soon found that the demand for Bourke Street goods allowed for expansion. Now the bakery chain numbers at 10 in Sydney alone, with a handful of cook books to their name. But most excitingly, Bourke Street Bakery will shortly land in New York.

Come December, the Sydney institution will set up shop in NoMad in a 200sq foot space on East 28th Street, overflowing with seating for 40 comfortably. It will mark the first international location for the brand, and will be run by Alam and his wife Jessica.

Fans shouldn’t fear, Bourke Street NYC will remain as Australian as ever. All the menu favourites will be there; sausage rolls, breads, pastries and the all-important espresso machine. But there will be one major change to the menu; in-keeping with American preferences, all the pies on offer will be sweet in variety.

While the US may not quite be ready for the full true blue Aussie experience, we have no doubt this national treasure will shortly become a favourite stateside.