Our History
1982
Tony Papas opens Bayswater Brasserie in Kings Cross and during the '80's it becomes Sydney's first iconic "foodie" destination. One of many ground-breaking innovations is in-house baking including the hugely popular Fougasse bread and Olive bread. In 1989
Michael Klausen joins Tony at Bayswater Brasserie.
1993
Tony Papas visits Californian to work with Chez Panisse in Berkeley and is introduced to The Acme Bread Bakery Company and sees what he believes is the "ultimate loaf of bread". Tony discovers a recipe for 'Levain bread' which had been donated by Steve Sullivan, Chez Panisse's first baker.
1995
Tony and Michael rework and rewrite the Levain bread recipe from San Francisco and produce a sourdough "Starter" with organic unbleached flour (Kialla, Queensland) and un-sulfured wine grapes. This Starter (also know as Ferment) is now 12 years old and is used in every loaf of its organic sourdough bread.
1996
First loaf of sourdough bread, the Bakers Round is baked at Bayswater Brasserie and used for dinner service.
1997
Tony and Michael open The Boathouse on Blackwattle Bay creating numerous new seafood dishes and Bayswater Brasserie produces it 2 new breads, the organic Sourdough Baguette and the Rye Loaf to accompany oysters. Bayswater Brasserie now employs a full-time baker and establishes a small bakery upstairs.
1998
Move into retailing for the first time with agreement to supply Simon Johnson shops in Woolahra and Pyrmont. Dedicated delivery driver is hired for the first time.
1999
Tony & Michael still running Bayswater Brasserie and working through the night in the upstairs-bakery which is now "bursting at the seams". An off-shoot of a Melbourne bakery based in Waterloo closes down and Tony & Michael take over the lease. The tiny bakery consists of a walk-in fridge, an extremely noisy compressor, and a couple of resident ghosts! Develop Puff Pastry for Boathouse Snapper Pie and the Olive & Rosemary loaf.
2000
Now delivering to 20 restaurants 7 days a week The Brasserie Bread Company Pty Ltd is formed. Hire Brian Grogan as head baker (who is still in charge of the bakery today). Introduce the Walnut & Fig bread to accompany cheese and the organic Sourdough Dinner Roll.
2001
Brasserie Bread and Allpress Coffee (Tony Papas) move into new premises in Rosebery, half the warehouse utilized for roasting coffee, the other half baking bread, with a small office upstairs. Introduce Croissant, Pain Chocolat and first cake the Pecan Bite.
2002
In response to increasing demand a large 4 deck Italian baking oven Mondial Forni is purchased along with proofer/retarder, water filter system and air conditioning. Allpress Café is opened and Brasserie Bread is retailed direct to the public. Introduce organic Sourdough Batard, organic Country Sourdough and Pain Raisin.
2003
Launch first packaged biscuit product Pane Croccante distributed through Australia On A Plate. Introduce a range of Italian Rustic sandwich rolls (Plaza, Panini, Grande) the Sour Cherry loaf and the Chocolate Brioche roll.
2004
Banksmeadow. Design and construct a self-contained air-conditioned bakery inside an old saw-tooth warehouse a stones throw from Port Botany cranes. Introduce Granary multigrain loaves, Petit Pain organic sourdough dinner rolls and Italian flat bread Schiacciata (SKiah-CHA-Tah). Extend Danish pastry range with the Jam Spandauer and create a huge following for garlic lovers with the Caramelized Garlic Bread.
2005
David James joins the company to assist with the future growth of the company. Brasserie Bread Café opens and commence free Kids Baking Class on Saturday morning's. Introduce Wholemeal Spelt loaves and a fruit brioche Bressanne.
2006
Brasserie Bread Café is awarded Favourite Café by editors of Sydney Morning Herald Good Living magazine. Maurice Fuller joins the company. Start selling at Sydney's Organic Growers Markets. Introduce Chocolate Brownie, raspberry & pistachio Friand and Almond Croissant.
2007
In another demonstration of its ongoing commitment to quality and customer service Brasserie Bread is HACCP Accredited.
Board of Directors is expanded with appointment of Chris Witt. The following products were added to Wholesale distribution Light Rye Sourdough, Orange & Hazelnut Cake, Apricot Kolaches, Spelt & Honey Banana Bread.
2008
Construction of dedicated patisserie production bakery is completed. Training Room is built adjacent to Cafe and adult baking classes commence. The following products were added to Wholesale distribution Levain Roll, Blueberry & Coconut Cake, Quinoa & Soya Bread, Pineapple & Coconut Brioche, Chocolate & Orange Babka, Burger Bun.
2009
Retail area of Café is extended along with addition of chilled patisserie counter, Cafe opens for Sunday trading. Wholesale delivery fleet upgraded to new larger branded vehicles and extends daily deliveries to include the ACT and Southern Highlands. Board of Directors is expanded with appointment of Hans Polstra. The following products were added to Wholesale distribution Frangipane Winter Tarts EPI, Baguette a l'ancienne, Sour Cherry Windmill, Spiced Pear Pastry, Chocolate Caramel Tart, 6 Seed Sandwich Roll, Coconut Teacakes, French Mountain Bread.