Celebrate the Source

Each of our artisan bread products are baked fresh daily with skill and care, many using single origin wheat that can be traced back to the source. Working with dedicated farmers in Australia’s renowned wheat growing districts, we work hard to celebrate the source in each and every loaf we bake.

We supply award-winning bread to loyal locals and iconic companies in New South Wales, Victoria and Queensland.

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What's Happening?

Mixing

Our artisan bakers are mixing single origin Lancer wheat, single origin rye from Coonamble, water, salt, and our 21-year-old sourdough starter for our rye sourdough.

Our Products

From our award-winning sourdough to the most delicious pastries, we strive to produce the best quality products we possibly can.

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Champions of Sourdough

Our 21-year old natural yeast starter has been lovingly nurtured, providing our sourdough with its award-winning flavour, refined crumb structure and reassuring crust.

Sourdough Products

The Finest Ingredients

Working with like-minded farmers in the Southern Flinders Rangers and Gwydir Shire regions, we use specially crafted grain to produce, moreish sourdough that reflects the character and moods of its region of origin.

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Breaducation

Breaducation

One of our greatest joys is to share our knowledge with Australians of all ages in our baking classes. It’s important to us that bread eaters are getting the very best, so what better way to help consumers make better choices than to teach them what we know?

Adults

You’re never too old to learn some new tricks, especially magical sourdough tricks.

Courses

Children

We love watching their faces light up as their bread comes out of the oven and you will too.

Courses

Team Building

Our hands on baking classes are great for corporates and groups.

Courses

In The Dough

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    A new dining concept for Australian hospitals

    The Cosmopolitan Espresso and Food Emporium has officially opened its doors at the Liverpool Hospital with the goal of offering healthier, seasonal, made-to-order food alternatives. In addition to the delicious fresh food available, the establishment had a complex challenge – to create an environment which takes patients, visitors and staff…

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  • Post image for It’s all about the buns this National Burger Day!

    It’s all about the buns this National Burger Day!

    On Thursday 25th May, Brasserie Bread will be launching their artisan Potato Bun, just in time to celebrate National Burger Day National Burger Day (Sunday, 28th May)! The product’s lower sugar content, denser crumb structure and pillow-like texture make it the perfect complement to those heartier winter, sauce-heavy burgers such…

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  • Post image for Inspiring the world about artisan baking

    Inspiring the world about artisan baking

    In recent interview with startup WeTeachMe, Brasserie Bread’s Co-founder Michael Klausen spoke about what led him to passing on his passion for baking: “I worked a lot with slow food in Sydney as a chef and was teaching cooking, so when the bakery come around it was natural to start…

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Keep up with all the news at the bakery and around the country.