Brasserie Bread - artisan baking, organic, sourdough, bread, pastries, cakes, wholesale bread supply, Sydney, restaurant, café, hotel, deli








	Michael Klausen David James Tony Papas Maurice Fuller Christopher Witt

Michael Klausen - CEO & Director
Growing up in Denmark, Michael took up cooking at the age of 12 and was soon impressing large gatherings of family and friends. As soon as he finishes school Michael sets up a busy catering business. He began his professional training at the age of 20, working with some the best chefs in Copenhagen. For a few years Michael divided his time between Denmark and France broadening his culinary experience. He styled and ran an acclaimed restaurant and hosted a TV cooking program before travelling to Australia.

Working with Tony Papas at the Bayswater Brasserie from 1989, Michael extended his skills, reveling in the freedom of contemporary Australian food. He was Head Chef at Bayswater Brasserie for 5 years before Tony and Michael conceived and established the Boathouse at Blackwattle Bay, where Michael was initially Head Chef and then General Manager. He published his first cookbook in 2005, called "Sharing Food Sharing Passion".

In 2000 Michael and Tony established the Brasserie Bread Company where Michael continues to this day as CEO. Michael is also on the board of the Baking Industry Association of NSW.