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

Tony Papas - Non Executive Director
Born in New Zealand, Tony completed his apprenticeship in Auckland at Satler's Restaurant and then headed to the Netherlands where he worked at L'Auberge, a Michelin One Star restaurant. After settling in Sydney, Tony began work at Butler's Restaurant which became Bayswater Brasserie in 1982 where Tony was a partner and Executive Chef from its inception. He also wrote "The Brasserie Book of Food" in 1989.

In 1993, Tony took a sabbatical to San Francisco, working with chef and food writer Ken Hom and Chez Panisse in Berkeley. On this trip he discovered 'Acme Bread Company' and felt as if he had found the ultimate bread. This became the inspiration for the sourdough starter (now 12 years old) which is the recipe behind Brasserie Bread's award winning sourdough.

In 1997 and Tony was heavily involved in the concept, design and launch of The Boathouse at Blackwattle Bay. Tony is now the owner of this iconic Sydney seafood restaurant.

In 1999 Tony combined with Michael Allpress in New Zealand to bring the Allpress Espresso brand to Sydney to meet the demand for high quality locally roasted coffee. In February 2001 Tony opened the Allpress Espresso Bar in Rosebery and was awarded Best Café for four consecutive years by the Restaurant & Catering Association.

Tony and Michael Klausen who worked together at Bayswater Brasserie and The Boathouse started Brasserie Bread in 2000.