We held a Artisan Bread-Appreciation class for Breville (AUS) and Williams-Sonoma (USA) in Brasserie Bread Cafe. Michael took the floor for 2 hours in this new class with a focus on matching flavours and ingredients to specific breads, and taste education. Participants took part in a bread tasting session and were encouraged to jot down their flavour experiences on Tasting Notes provided.

Pretty keen to get this class up and running for this year – knowing how to mix and match flavours & ingredients to complement different styles of bread is a useful bit of knowledge that goes a long way. Right up from impressing your dinner party companions, down to that table for one please on leftovers night (One slice of rye left, random blue cheese from picnic on the weekend and -$10 in bank account ) Voila! Gourmet dinner to first-world poverty-esque perfection

For example, did you know that brioche is a beautiful companion to salmon? It’s a classic Russian dish called Coulibiac, where a sweet brioche dough is wrapped as a layer around salmon (amongst other ingredients) and baked.

Snaps below: From sniffing to tasting, and jotting down bready notes.

Enquire here about holding a corporate Artisan Bread Appreciation for your team

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