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.
The History of Provenance
Originally, provenance related to works of art. Tracing the origin of an artwork is important for authenticating, documenting, determining quality, and identifying its original production. Today we recognise provenance in a number of other fields like archaeology and printed books, but at Brasserie Bread we’re dedicated to knowing the provenance of harvestable produce.
In the Field
So why is provenance so important when it comes to produce? You can probably imagine why knowing the origin of your food has ethical benefits and marks of quality, but provenance can actually tell us a whole lot more.
The origin of harvestable produce is an expression of terroir. Terroir (pronounced ‘ter-wahr’) is the complete natural environment, including the soil, topography, and climate, which give the produce its unique characteristics. Where a crop is grown and its respective farming methods will determine how the produce will taste.
The provenance of the food we eat has become increasingly important over the past decade. People are demanding more transparency around what they eat – they want real food, with real flavour. Wine producers were the first to heed the call and many other sectors like coffee and chocolate producers followed; however, artisan bread had been somewhat forgotten by this movement.
The Power of Flour
For over five years, Brasserie Bread co-founder Michael Klausen set out to trace the provenance of our sourdough loaves. His mission was to capture the taste of where the wheat is grown. Working closely with like-minded farmers in the Southern Flinders Ranges, we began to craft a sourdough loaf using sustainably farmed katana wheat that can be traced back to the paddocks it was grown. Using this specially crafted grain, we bake an incredibly flavoursome, moreish sourdough that reflects the character and moods of its region of origin: the Flinders Ranges.
But celebrating the source isn’t just about taste, it’s about creating something truly special. By sourcing our wheat from local farmers we’re using grain that’s natural, 100 per cent traceable, and has low food mileage. We value provenance and harvesting the truest potential from the Australian farmlands. At Brasserie Bread we believe that everyone should be aware of where their food comes from so they too support local and celebrate the source!
Read more about the story behind single origin sourdough and how we celebrate the source.
