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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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10 Benefits of Eating Sourdough

Posted by brasseriebread on July 7, 2016

When choosing household bread people often neglect to consider the nutritional benefits. We get it; it can be overwhelming trawling the aisles and trying to make the best choice. So why would you grab the sourdough? It’s not only a big player when it comes to physical wellbeing but also comes with other perks. Here [...]

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Crunchy Crouton Recipe

Posted by brasseriebread on June 28, 2016

An easy recipe for crunchy, golden croutons – perfect for soups, stews and pasta dishes. The winter chill is back again, so it’s the perfect time to snuggle up with a blanket and a steaming bowl of your favourite soup. Here’s a recipe for crunchy, golden croutons that will add a delightful texture to wintry dishes. [...]

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Baking Our Blues Away 2016

Posted by brasseriebread on June 22, 2016

Home-baking can warm hearts, start conversations and show others that you care. Nothing says ‘I care’ quite like home-made. With three million Australians living with anxiety and depression, this simple statement can mean more than you know. Here at Brasserie Bread, we know baking is a gift that keeps on giving, and we are excited [...]

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Meet Rhys: Artisan Baker & Photo Taker

Posted by brasseriebread on June 15, 2016

Rhys Newling has been an artisan baker at Brasserie Bread in South Melbourne for over three years. When Rhys isn’t baking up a storm, he takes stunning photos of landscapes, concerts, and people. He also takes awesome behind-the-scenes shots at our bakery – you might have seen some of his snaps on our Instagram or blog. We [...]

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Lokal + Co, West End

Posted by brasseriebread on June 10, 2016

Norwegian chef Helge Olsen and Brisbane chef Corey Thoms wanted to create something unique, something you couldn’t find anywhere in Brisbane. Drawing on Nordic influences in both the food and the interior, Lokal + Co opened about a month ago in West End. Helge and Corey worked together at Cicada for seven years before Lokal + [...]

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Brasserie Bread at TEDxSydney 2016

Posted by brasseriebread on June 3, 2016

We were delighted to be back at TEDxSydney this year, spreading the passion we have for our artisan sourdough at the Sydney Opera House. Social Food This year we were all about social food – food that brings people together. At Brasserie Bread we want to build connectivity and community over food. Building relationships with [...]

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Celebrate the Source Event at Up on Constance, Brisbane

Posted by brasseriebread on May 31, 2016

On Wednesday 25th May we celebrated the opening of the Brasserie Bread Queensland bakery. Many of our customers were asking for our artisan products in south east Queensland, and we finally made it happen. But our Celebrate the Source event wasn’t just festivities for the opening; it was also the chance for us to honour provenance, traceability, [...]

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