New Products
Latest Product Releases
French Mountain Bread - September 2009
The ultimate artisan bread - a classic French loaf combining master artisan skills & techniques, two organic wholemeal flours, and Brasserie Bread sourdough Starter.
Coconut Teacakes - August 2009
A moist, light textured individual cake made with desiccated coconut & coconut milk. Each cake is topped with an iced frosting & filled with a sweet seasonal filling.
6 Seed Sandwich Roll - August 2009
Nutritious rectangular sandwich roll made with 6 seeds Ð Quinoa, Amaranth, Linseed, Blue Poppy seeds, Sesame seeds and Sunflower seeds. Ideal for cold sandwich or REHEATED.
Coffee éclair - May 2009
A delicious Choux pastry filled with smooth espresso cream and glazed sweet and delightful coffee icing. Available in Brasserie Bread Retail Shop.
Forest Berries éclair - May 2009
A delicious surprise of Autumn flavoured tasty creamy berries inside the Choux pastry with a sweet glaze on top. Available in Brasserie Bread Retail Shop.
Chocolate Brownie Cheesecake - May 2009
A creamy and delicious cheesecake coated in a chocolate brownie covering. Available in Brasserie Bread Retail Shop.
Chocolate Caramel Tart - May 2009
Dark Bitter chocolate ganache compliments the sweet nutty caramel. Serve as a dessert with Creme Anglaise or vanilla bean Ice cream.
Spiced Pear Pastry - March 2009
Flaky French pastry with delicious wintry spiced poached pear. Spiced with cardamom, cinnamon and a hint of clove
Sour Cherry Windmill - March 2009
This mouth-watering pastry has just the right amount of sweetness. A flaky, light and non-greasy texture combined with a smooth buttery taste makes this pastry close to perfection.
Baguette a l'ancienne
- March 2009
A traditional French baguette made from organic wheat flour, this beautiful and light baguette tastes just as good as it looks. Its blistered and caramelised crust is the perfect complement to a soft springy interior. Lightly toast the baguette to enhance its intricate flavour and give it 'crunch'.
EPI - March 2009
In France, the pointed crusty ends of a baguette are its most desirable parts. The EPI puts an end to all dinner table squabbles over who gets the choicest piece of the baguette - Created as a stylish yet practical accompaniment to a dinner party, simply break off the roll of your choice and enjoy with a side of butter. Best served warm by 'flashing' in a pre-heated oven (180-200C) for 3 to 5 minutes.
Winter tarts - March 2009
These three beautifully flavoured tarts are bound to soothe and invigorate the tastebuds in the deep of winter. Flavours include Apple, pear and apricot.
Chocolate & Orange Babka - November 2008
As imortalized on Seinfeld a delicous sweet pastry of butter brioche layered with a rich chocolate and orange ganache. Available in normal and buffet sizes.
Pineapple & Coconut Brioche - November 2008
Butter rich brioche filled with coconut cream, a surprise of raspberries and a slice of fresh pineapple baked into the top of the pastry. Available in normal and buffet sizes.
Quinoa & Soya Bread - 7th July 2008
A naturally fermented seeded organic Sourdough loaf with Quinoa (kin-wah), Amaranth, Linseed, Sunflower, Blue poppy seed and Soya bean.
Blueberry & Coconut Cake - 9th June 2008
Deliciously moist, individual round cake made with coconut cream, almond meal, blueberry jam topped icing and roasted coconut shavings.
Levain Roll - 26th May 2008
Organic sourdough dinner roll with a crusty exterior and substantial, chewy crumb structure inside. Levain is a pre-ferment made in two fermentation steps using Brasserie Bread's 13 year old Starter.
Hot Cross Buns - available from 5th February 2008
Praised by many each year as the best Hot Cross Buns in Sydney! We enrich the traditional sweet-yeasted dough with eggs, butter and generous amounts of fruit. Our customary use of highest quality ingredients gives these Hot Cross Buns an extraordinary sweet taste, soft texture and spicy flavour.
Fruit Mince Pies - available from 1st of December 2007
Brasserie Bread's fruit mince pies are made from our unique recipe consisting of a mixture of dried & candied fruits, figs, sultanas, currants, almonds, apples, and spices heavily macerated with brandy. Baked with a short flaky pastry with a rich butter flavour the fruit mince pies are excellent warm from the oven or at room temperature.
Light Rye Sourdough - 1st October 2007
A naturally fermented Organic Sourdough loaf with 10% Rye flour and 5% wholemeal flour.
Apricot Kolaches - 6th June 2007
A Czechoslovakian yeasted pastry rolled in poppy seeds and orange zest, twisted like a rope and shaped into a wheel. Baked with Apricots and almond butter and finished with a glaze.
Orange & Hazelnut Cake - 12th March 2007
A delicious, moist and light orange cake with complex flavours of oranges and orange peel. It can be served alone or with light yogurt for afternoon tea.