For an exhaustive guide on making and using brioche dough at home, there's no one better to consult than bakers Paul Allam and David McGuinness. The chefs at the head of Sydney's celebrated Bourke Street Bakery have made a name for themselves by turning out crispy sourdough loaves, cozy sweets, and savory Australian-style hand pies, the likes of which Aussies have been queueing up around the block for since 2004. Brooklyn-based cookbook author and Australian expat Hetty McKinnon waxes nostalgic about BSB (so called by area locals): "For a decade, we lived around the corner from their original bakery, on Bourke Street in Surry Hills. In Sydney, they really changed the definition of bread—suddenly, fresh sourdough became our everyday norm." Bourke Street's sweet and savory options are equally beloved, and their inspired viennoiseries—the category of baking that falls midway between bread and pastry: think danishes, croissants, and brioche—is executed with finesse and whimsy.