A Sydney-founded bakery known for sourdough bread and pastries whose NoMad debut drew notable opening-weekend crowds and lines.



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Bourke Street Bakery is the New York outpost of a bakery chain founded in Sydney, Australia, known for its sourdough loaves and pastries (including items like ham-and-cheese croissants). Its NoMad shop opened after months of anticipation, and coverage of the opening described real buzz around the debut.
Reporting on the opening weekend described crowds forming lines outside and popular pastries selling out by mid-afternoon. It's a walk-in counter-service bakery with no reservation system, so the practical way to avoid a wait is timing: arrive earlier in the day, particularly on weekday mornings, rather than waiting until the afternoon when stock may be thinner.
Patterns as reported by press and regulars — not measured by damnlines.
damnlines doesn't have a live camera at this venue yet, so we can't show a real-time wait count. What we do have: coverage of its NoMad opening described crowds and lines forming outside during opening weekend, with popular pastries reportedly selling out by mid-afternoon. As a walk-in counter bakery, expect any wait to be heaviest on weekend mornings.
No. It operates as a counter-service bakery/cafe rather than a reservation-based restaurant, so seating and pickup are first-come, first-served.
Per its Yelp listing: Monday-Friday 7:00am-5:00pm, Saturday-Sunday 8:00am-5:00pm.
It's the NYC outpost of a Sydney-founded bakery, known for sourdough bread and pastries such as ham-and-cheese croissants.
Based on reports that popular items sold out by mid-afternoon during its opening weekend, going earlier in the day — especially on a weekday morning — looks like the safer bet to catch full stock before any line builds.
Sources: Yelp — Bourke Street Bakery (New York) · Experience NoMad — "After Months of Anticipation, Bourke Street Bakery is Open in NoMad"