Wholesaler, Seed Breeder, Farmer, Miller & Baker

Celebrate the Source

Each of our artisan 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 cafes, restaurants, hotels and airlines in New South Wales, ACT, Victoria and Queensland.

Learn more about our Single Origin Grains

What's Happening?


Cafes and store owners are arriving to their delicious, freshly baked Brasserie Bread deliveries.

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 24-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

Artisan Bread - New York Rye

The Finest Ingredients

We work with farmers from renowned wheat districts of Australia who employ regenerative agriculture techniques to produce the highest quality grains. We use their high-quality wheat to handcraft incredibly flavoursome, moreish sourdough bread that reflects the character and mood of its region of origin.

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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?


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



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


Team Building

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


In The Dough

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  • Post image for Pickling vs. Fermenting

    Pickling vs. Fermenting

    Pickling vs. Fermenting Pickling, like fermented foods, is a great way to add flavour to your home-cooking. But what makes pickled food different from fermented ones? In a nutshell, pickled foods get their sourness from the addition of an acidic liquid. Fermentation, on the other hand, makes food sour through…

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  • Post image for FROM THE SEED


    Exploring edible seeds, natives and botanicals at Empire Lounge – Rose Bay On Tuesday 23 July, Brasserie Bread explored edible seeds, natives and botanicals in their “From the Seed’ industry event. The night marked our annual, collaborative event to showcase and celebrate market leading artisan producers, suppliers, industry innovation and…

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  • Post image for Veal & Pork Polpettine with Caraway Aioli

    Veal & Pork Polpettine with Caraway Aioli

    Veal & Pork Polpettine with Caraway Aioli Bread will normally become stale due to loss of moisture. However, stale bread does not necessarily mean you have to throw it away. This month we share a good way to put that “leftover bread that no-one will eat” to good use and avoid…

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