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.
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.
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.
first loaf of sourdough bread, the
Bakers Round
is baked at Bayswater Brasserie and used for dinner service.
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.
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.
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
.
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
.
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
.
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
.
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
.
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
.
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
.
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
.
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