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From Starter to Finish

Posted by brasseriebread on September 21, 2016

Good things take time and our sourdough is no exception. Some people find it surprising, but each loaf takes up to three days to create. So how does it work from starter to finish? We’ve broken it down for you. Day 1: Feeding the starter It all starts with our starter. Our 21-year-old starter is fed [...]

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Roam, Richmond

Posted by brasseriebread on September 14, 2016

We ventured to Richmond to check out a brand new Italian experience. ROAM is the latest undertaking by the Sciarpa family, inspired by their heritage. Carlo and Carmel Sciarpa with their daughter Zegna have combined their passions to bring Italian cooking to the streets of Melbourne. The name ROAM represents all that Carlo is. Coming [...]

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Gluten Is Not a Dirty Word

Posted by brasseriebread on September 7, 2016

Gluten has certainly been copping a bad wrap of late. Food-related finger pointing is not new, however this case is particularly puzzling as there is no solid scientific data to support claims that gluten is at all harmful to non-celiac folk. Also, as champions of real, artisan sourdough, we feel the need to step in [...]

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Au Cirque, New Farm

Posted by brasseriebread on September 1, 2016

Tucked away in New Farm, Au Cirque delivers delicious cafe food in a homely atmosphere. The menu relies on simple, fresh food using local ingredients and following the seasons. Every two weeks, a new special edges its way onto the menu. Pull up a seat outdoors or find a cozy nook inside for a superb breakfast. [...]

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What Is a Starter?

Posted by brasseriebread on August 24, 2016

Well, it’s a case of the answer is in the question. A sourdough starter kick-starts the baking process – it’s where the magic of sourdough begins. This bubbling ecosystem of wild yeasts is a living, breathing organism created with flour and water – and in our case, biodynamic grapes. Providing flavour, structure and texture to [...]

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The Dining & Co, North Ryde

Posted by brasseriebread on August 18, 2016

The Dining & Co opened its doors to North Ryde locals in mid-June. Previously at Big Tree House Cafe, Justin Park has found a bigger space and a bigger kitchen to take cafe food to the next level. The restaurant-style food highlights fresh, quality ingredients. Breakfast at The Dining & Co continues a similar approach [...]

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Breaducation for Culinary Tales

Posted by brasseriebread on August 8, 2016

Brasserie Bread is as much about artisan sourdough as it is about community. We’re always trawling for ways we can give back and help others. For us, food acts as a gateway for conversation and connection between people. So we were delighted to host two complimentary Breaducation sessions for Culinary Tales at our Banksmeadow bakery [...]

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What Is Provenance and Why Is It Important?

Posted by brasseriebread on July 28, 2016

Provenance. It refers to the source or origin of something. If we look at the derivation of ‘provenance’, it comes from the French word ‘provenir’ meaning ‘to come from’. So what’s the big deal and why do we care? Our Brasserie Bread team has been tapping into the value of provenance,  particularly when it comes to produce. [...]

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Stow the Dough: Storing Bread for Maximum Freshness

Posted by brasseriebread on July 25, 2016

There’s nothing better than fresh bread with a warm, soft crumb and crunchy, chewy crust. We want you to get the most out of each and every loaf so here are our top tips for storing your bread at home. Bread is best stored at room temperature, not in the fridge. Many assume that preserving [...]

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Daark Espresso, Labrador

Posted by brasseriebread on July 15, 2016

Gold Coast cafe Daark Espresso brings together friendly service, good food, and terrific coffee. Since opening in November 2013, the cafe philosophy has never wavered. Owner Leah Smith is originally from Sydney but now calls the Gold Coast home. It’s all about sourcing the best ingredients and engaging a good core team of staff for [...]

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