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. |
