Earlier in his career, Tony had worked with some of the best artisan bakers in San Francisco where he was introduced to the art of making naturally leavened bread. In 1995 Tony and Michael baked their first loaf of organic sourdough bread at the Bayswater Brasserie and haven't looked back since. They still believe there are no short-cuts to making great bread, and Brasserie Bread's award winning reputation has been built on honouring the traditions of artisan baking.

Since 2000 Brasserie Bread has been producing and supplying a growing range of artisan breads, pastries & cakes to the wholesale market. Brasserie Bread now delivers to over 200 of Sydney's top restaurants, hotels, cafés and deli's 365 days a year. And in another demonstration of its ongoing commitment to quality and customer satisfaction Brasserie Bread became HACCP accredited in early 2007.

Brasserie Bread is located at 1737 Botany Road, Banksmeadow in an old saw-tooth warehouse a stone's throw from the cranes of Port Botany. The premises also house the retail shop and hugely popular Café, awarded Favourite Café in 2006 by the Sydney Morning Herald Good Living magazine. The Cafe is open Monday to Friday from 7am to 3pm and Saturdays from 8am to 2 pm. Saturday is a day for the whole family with a Free Kids Baking Class commencing at 10.00am and 12.00pm (bookings essential).