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Reviews & News

Posted by brasseriebread on October 15, 2010

At Brasserie Bread we value fresh, high-quality ingredients. Making this a part of our ethos, we have taken the time to work closely with some of the best farmers in Australia to source our wheat – the backbone of our sourdough loaves. Our love for natural ingredients makes us natural supporters for farmers markets. We appreciate farmers markets even more because they are a great opportunity for communities to band together and support those who harvest fresh produce.

Read more on Bupa’s ‘Farmers Markets: Australia’s Best Local Produce’.

2016

‘A Foodie’s Guide To Sydney Airport’, The Urban List, 4 February 2016
’13 Institutional Cafes You Should Have Tried If You Live In Sydney’, The Urban List, 20 January 2016
’16 Breakfasts Your Must Try In 2016′, The Urban List, 13 January 2016

2015

‘How to make single origin bread’, Food Service News, 9 March 2015
‘Brasserie Bread launches Australia’s first single origin loaf’, Hospitality Magazine, 4 March 2015
‘Dan Barber, author of The Third Plate, is on a mission for flavour and sustainability’, The Australian, 21 Feburary 2015
2014

‘Flour Power’, The Southern Courier, 13 May 2014

2013

‘Perfect match’, Qantas epiQure, 18 September 2013
‘OzHarvest turns unused wasted cream into delicious puddings’, Hospitality Magazine, 28 May 2013

‘Masterchefs cook up a storm for those little more in need’, Daily Telegraph, 24 May 2013
‘When to bake your daily bread’, Food Service News, May 2013
‘Bakeries rise to the occasion’, Kate Gibbs, 20 March 2012
‘An Introduction to Artisan Baking’, The Locavore Edition, 5 March 2012

 

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