Your tears evoke a taste as memorable as honey.

Thank you The Surrealist Compliment Generator, most definitely the best find of the week for me. No longer do I need fear the agonising process of coming up with a title for a post while juggling 2 calls, lunch decision (soup or sandwich), paper jam, battling HTML and teaching David how to use twitter.

Speaking of the week, where did it go?

Before putting the pedal to the metal for after-work catch-ups on Friday night, I was passing through the Training Room enroute to the Cafe, when I spotted Michael K looking a tad bit sneaky at the Bakers Bench. Armed with the trusty Office Canon, I papped his suspicious behaviour while standing behind him

What is he up to?

Following this, I distracted Michael K with some witty banter, ‘Oh, what’s that I hear, someone’s forgot to feed the Starter today?’ (witty for me, distressing for him) causing him to race out of the Room like a bolt of lightning on speed while I checked out what he was working on in its full glory. Behold:

What is this '2' and what does it mean?

Max’s 2nd Birthday cupcakes. The sneaky character, just because you’re a Boss of a Bakery doesn’t mean you can hijack your pastry kitchen, hold a whisk to the heads of our artisan pastry chefs and demand them make you a bunch of cupcakes with different-flavoured icings and a number ‘2’ skilfully whittled on top. All for your toddler’s birthday. shameful

Moving on from below-the-belt activities here at the Bakery, thanks to our recent highlight in The (Sydney)Magazine, the Cafe was packed out over the weekend. If you were here on Friday, you might’ve spotted a few of us down there wiping tables, rushing out orders, getting in the way of Cafe staff. All but one person was left in the office answering phones, even Jason rolled up the sleeves of his ever-present blue collared shirt and was cooking in the kitchen with John. Over the weekend, (yes I was here), people just kept coming, and we sold just over 30kgs of pancakes over the the three day period. On Sunday, I awoke to another pleasant find – our cult-like School Holiday Baking Program getting a nice shout-out by Scott Bolles in Kids S for the Sydney Morning Herald

This made the drive back to work in the Bakery on a Sunday for another mini photo session much more pleasant. It’s been a great month for us so far, and that’s thanks to all our fans and loyal Breadheads who’ve been so supportive of BB and yammering on about our classes, breakfasts and breads – Thank you all for not being able to shut up 🙂

On Monday, I attended the Stellar PR-organised Food Blogger /PR Professionals panel event held at Restaurant Arras in Walsh Bay. Managing to squeeze myself in at the last minute, it was a great and informative session that was very well-organised by Renee Creer of Stellar PR. With Reem from I Am Obssessed with Food, Helen from GrabyourFork and Ed from Tomato on the panel, and seeing the lovely Lorraine from NQN again, I also managed to finally meet more of the bloggers behind A Table for Two, One Bite More, EatShowandTell, Pikelet and Pie, ChocolateSuze, Fooderati, and CitrusandCandy. (I remember chatting to a wonderful man with the last name of ‘Park’ but for the life of me cannot remember the name of his blog !!! Can someone please point me in the right direction? He had a beard or the makings of one if that helps narrow it down) The woeful tale of the night had to be missing out on the degustation dinner at Marque with Reem, Melissa and Ed, with me choosing to head home out of pure laziness and chow down on takeaway japanese (prepared by koreans no less!) for the third night in a row, thus missing out on a fabulous dinner that resulted in much plate-licking.

Last night was our inaugural TwitterBake session, organised with the help of the AWESOME @ozdj, and attended by @Reemski, @Algerya, @Felixexplody, @kdragon and live tweeted by tech sage and breadhead Tony Hollingsworth. Pictures can be viewed here, or on Tony’s Flickr account here. It was such a great session, things took a slightly unnerving turn when I witnessed how much everyone delighted in pounding/smashing/stopping short of doing a full-body slam on their dough for their bread rolls. And it was absolutely fantastic that we got to live tweet the event as well – I will most definitely be holding another TwitterBake next month judging from how fun it was last night. If you’re interested in the TwitterBake or Artisan Baking workshops, just be sure to leave a comment, email me mei.tan@brasseriebread.com.au or tweet me @brasseriebread.

Anyhoo, it’s 1.25pm, it’s time for lunch. Talk about timing, the much-loved Minestrone soup has made its way back onto the Special of the Day, but I brought spaghetti from home for lunch already. From browsing through Fooderati I chanced across her entry on Patchett’s Pies , and having to choose yet again between soup or sandwich for lunch, rather frenetically drove out to Patchett’s Pies in Mascot and had the best sausage roll ever. everrr. it was so tasty I ended up buying a pork pie to try as well. Upon being gently reprimanded that pork pies aren’t meant to be heated up, I’ve been staring at it in the fridge wondering if I have it in me to eat cold pork. Especially with the swine going around, I like my pork to be thoroughly cooked, and hot to the point of combusting.

I’m getting off point here, which was me going to have lunch now before the madness of 3pm ordering sets in.

Eat well this weekend (and order the pancakes!)

M @ Brasserie Bread