Bread Appreciation
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…
Read moreThe Baker’s Round
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…
Read moreDeconstructed: What makes the Perfect Crust?
“Bakers say that the sound of the crust crackling as it cools is the bread’s song’ ” – Rose Levy Beranbaum, The Bread Bible A few weeks ago, I got my first ever crust-cut. A swift misstep, a prickling feeling, and a small slash of red appeared at the top of…
Read moreA noisy Artisan Bakery
We’re a noisy bunch, I get it. I’ve been struggling to figure out if all the endless chatter about what we do (usually from me) really had, or has any purpose to the business whatsoever. I mean, wholesale customers don’t sign up in droves because of a healthy 275 tweets…
Read moreHello 2010!
A big Hello and Happy New Year to everyone! I have to apologise for the long silence on our Brasserie Bread blog. December fried our brains, depleted our energy levels, and cleaned the Bakery out. Our amazing Artisan Bakers, Pastry Chefs, Packers, Cleaners and Drivers worked through the Holiday period,…
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