There were two men once who desired nothing more than a good crusty piece of bread to enjoy with their dinner. Both men were chefs, and what they desired for themselves, they desired even more for their patrons, who paid for good wine, a great meal, all in good company at a great place.
Trouble was, no good bread (or what would qualify to them as good) was around to be had with their meals, much less bought. So one of them packed up and headed to San Francisco to learn from the best in the business, while the other headed to Europe, in a quest to hunt and gather as much knowledge about good bread, and practice with the masters of the trade.
When they got back, they even decided to add a new family member to their mad little enclave – using a bunch of organic grapes, organic flour, water and a whole lot of ambience, they conceived their first Starter. It died. They gave it an honourable send-off down the sink, and tried a different bunch of organic grapes. In its plastic container, their second Starter choked out its first breath in a large yeasty air bubble. This was followed by its last breath. Once again, down the sink. This series of unfortunate events was to repeat itself for the next 6 months until finally, they managed to stabilise their volatile Starter just enough to create a dough. This dough went on to become the first batch of the Baker’s Round sourdoughs to emerge out of the Bayswater Brasserie oven.
This was 1996. Last Friday, it was announced that the Baker’s Round was named ‘Championship Loaf’, awarded the Gold Medal at the RAS Fine Food Show Awards 2010. Part of the first bakers dozen to be baked, it holds particularly sentimental value to Brasserie Bread, and having come full circle from its rocky beginnings.
“This is the first style of sourdough bread we baked at the Bayswater Brasserie around 15 years ago where Tony and I decided to make great bread for Sydney and never compromise the quality. We baked 12 loaves a day then and the plan was to build a bakery that would sell thousands of sourdough loaves a day at the same quality.
– Michael
And they did. And here we are, still dedicated to baking great bread for school lunchboxes and dinner tables. While this Award season comes once a year, and it’s a great feeling to be formally recognised for a world-class standard loaf, the real feeling of success comes from somewhere a little closer to home. We all know that feeling – that feeling of real bread, the type that reaps a primal-like satisfaction when you tear it apart, warm from the oven with your bare hands. Eaten simply with good butter, it’s a taste that lingers long after the last bite has been swallowed. Your stomach, filled – your being, content. That’s a real Gold Medal right there!
The RAS Fine Food Show Awards
For those who may be wondering what the RAS Fine Food Show is, RAS stands for the Royal Agricultural Society of NSW. Established in 1822, it promotes Australian agricultural excellence and education, celebrating innovation through events and competitions such as the Sydney Royal Easter show, and the Sydney Wine, Dairy and Fine Food Shows. (For more on the RAS, click here to visit their website)
> Learn more about the history of Brasserie Bread
> More Brasserie Bread awards
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