Breaducation

Healthy Sandwich Ideas for the New Year!

Posted by brasseriebread on January 5, 2012

Happy New Year, breadheads! I hope you celebrated well with great company, an abundance of delicious food and achievable New Year’s resolutions. If your New Year’s resolutions are anything like mine (ie. eat healthy meals, exercise more and save money), then this post might be helpful for you. A healthy packed lunch is a great [...]

Get breaducated!

Posted by brasseriebread on August 12, 2011

I was lucky enough to join one of the Breaducation workshops we hold every month. A special session for wholesale customers, this short course is designed to give customers well-rounded knowledge about the Brasserie Bread range as well as artisan baking techniques and preparation ideas. We start by shaping dinner rolls, which I admit is [...]

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Grains thrice a day keep the doctor away

Posted by brasseriebread on July 8, 2011

Is it a little overindulgent to eat bread three times a day? We think not. You can never have too much of a good thing, right? This morning as I was rushing to catch my bus, what kept me warm and toasty was the heavily buttered Harvest Grain slice in my mitts. Come lunchtime I [...]

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Holey Sourdough!

Posted by brasseriebread on May 5, 2011

We get many questions from customers about why their sourdough has uneven holes in it. Holes that are too big obviously aren’t good, neither are ‘tunnel’ holes along the length of your sourdough loaf. But uneven holes occuring through your sourdough is good, not bad! Here’s a little something our Training Manager had to say [...]

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New York Rye

Posted by brasseriebread on February 17, 2011

The Noo Yawk Rye. Made famous by New York’s Jewish community, it’s like a spinoff of its Old-World Eastern European cousin, the Rye loaf – its dark, heavy and intense cousin, the one you always feel slightly uncomfortable with at family events, but by the end of the night, find yourselves laughing and slapping each [...]

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From Farmer to Consumer: Education is key

Posted by brasseriebread on October 29, 2010

Organic, sustainable, seasonal, genetic modification, biodynamic – the last two weeks have been an eye-opener to the importance of knowing your food. More specifically- knowing where it comes from, who it comes from, what goes into it, with or without your knowledge or permission! In baking events and part of the Crave Sydney International Food Festival, [...]

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Baguette-tiquette

Posted by brasseriebread on October 7, 2010

Where else in the world could you go to learn all about baguettes, or more specifically, baguette-tiquette? Forget the euro – butter is the national currency of France. So is flour and yeast. Paris was where I made my riches in yeasty goodness and cholesterol levels, specifically at Eric Kayser’s bakery on Paris’s left bank Like [...]

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Spotlight on ‘The Skitch’

Posted by brasseriebread on June 30, 2010

Skeee…chi..chi..aaahhh… Skiiiaaa…chee..tah.. Skik..kiiaa..ta…ta… Our Italian flatbread brings the giggles at ordering time. For the record, it’s pronounced ‘Skee-CHIA-tah”, in this case, ‘Skee-Chia-Tah con Luva’. Or otherwise known as the ‘Skitch’ for the perpetually tongue-tied. So what is the Schiacciata con l’Uva? The product many may have seen michael instructing the contestants to make on Masterchef is [...]

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Caramelised Garlic Loaf – The Fifth Taste

Posted by brasseriebread on April 30, 2010

The caramelised garlic bread. A loaf that binds and divides, stimulates questionable bodily reactions, a best-seller kickass dinner party impresser, your secret weapon. Our secret weapon. It is a polarising loaf with fans, many of whom are strictly divided into two camps of ‘absolutely love it!’ to ‘yuck, get it away from me’. Some interesting [...]

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The Baker’s Round

Posted by brasseriebread on March 5, 2010

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 [...]

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