Sourdough Pancakes

Stack of Sourdough pancakes served with honeycomb cream and seasonal berries.

Brasserie Bread's 12 year old Starter is the base of the pancake batter, mixed with egg, milk, organic flour, butter and salt. The honeycomb is made with fresh organic honey, sugar & water, mixed with honeycomb cream (sour crème and orange syrup).

Croque Monsieur

A Croque Monsieur is a hot ham and cheese (typically gruyere) grilled sandwich. It originated in France in the early 1900's as a fast-food snack served in cafes and bars. More elaborate versions are coated in sauce such as Morney or Bechamel. The name is based on the verb croquer ("to crunch" or "to bite hungrily") and the word monsieur ("mister").

The Brasserie Bread Croque Monsieur uses crème fresh and Dijon mustard mixed into the melted gruyere cheese. The "crunch" is provided by Brasserie Bread's award winning organic Country Sourdough bread.

A Croque Monsieur served with a fried egg on top is known as a Croque Madame. It has been suggested that the name is motivated by the fact that the fried egg placed atop the sandwich resembles a woman's breast, but many dictionaries attribute the name to the egg resembling an old fashioned woman's hat. Ask the Brasserie Bread Cafè staff and they will happily make you a Croque Madame!

Mushroom & Ricotta Bruschetta

Originating in Italy in the 15th century Bruschetta consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Over the years many Bruschetta toppings have emerged, the most popular American recipe uses basil, mozzarella and tomato. In fact many Americans use the word "bruschetta" to refer to the topping itself, and bottles of Bruschetta toppings now sell in grocery chains across the US.

Brasserie Bread's Mushroom & Ricotta Bruschetta uses its award winning organic Country Sourdough bread grilled with roasted field mushrooms; ricotta and basil oil (extra-virgin olive oil with chopped basil).

Garlic Bread

Available at Brasserie Bread's retail counter Tuesday to Saturday.
What the press say... "I was wrong when I wrote that I would never drive to Mascot, or anywhere else in Sydney for a bread roll. I have since driven to Banksmeadow for exactly that. It was also for Brasserie Bread's garlic bread .

It is studded with caramelized roasted garlic cloves and laced with pepper, balsamic vinegar and sea salt. It's more of a loaf than a roll; more of a meal... and it's certainly worth the drive along Botany Road"
John Saxby - Sydney Morning Herald, Good Living Magazine
22nd November 2005