Latest Brasserie Bread Product Releases

Rhubarb & Strawberry Tart - February 2012
Beautiful moist French style frangipane tart made with vanilla poached rhubarb and a strawberry & quince filling.  

Plum Danish - February 2012
Flaky French pastry with juicy and soft plum. Made with high quality butter and plump Australian dark plums, this handcrafted pastry is utterly delicious. 

Spiced Apple & Raisin Danish - February 2012
Buttery French pastry with delicious spiced apple and raisins. The raisins are rested underneath the lightly poached apples allowing the flavour to come through. The apple retains its bite accompanied by a spicy cinnamon flavour.

Italian Ciabatta - November 2011
An Italian white bread made with organic wheat flour and yeast. It's very light with a porous chewy interior and a slightly crunchy crust veiled in flour. 

Slider Brioche Bun - July 2011
Buffet-size version of the Brioche Burger Bun, hand-crafted and made with cultured butter in a tradition French style.

Winter Coconut Teacakes - June 2011
Moist and light textured, each individual cake is made with desiccated coconut & coconut milk. Topped with an iced frosting & filled with a sweet seasonal filling, new flavours include scrumptious Sour Cherry, smooth Milk Chocolate, zesty Lime and ever-popular Blueberry.

Brioche Burger Bun - May 2011
A hand-crafted artisan brioche burger bun made with high-quality cultured butter in a traditional French style brioche.

Harvest Grain Loaf - May 2011
A healthy organic sourdough packed with nutritious whole grains, kibbled wheat, barley,polenta,rolled oats, millet and linseed. High in nutritional benefits with a deliciously wholesome and nutty flavour, it is the ultimate wholegrain bread. The boiled whole grains provide a distinctive textural complement to a springy crumb, contrasting the crunchy golden-brown crust that has been rolled in toasted sesame seeds.

Seeded Roll - February 2011
Nutritious round dinner roll made with 6 seeds - Quinoa, Amaranth, Linseed, Blue Poppy seeds, Sesame seeds and Sunflower seeds.

New York Rye - January 2011
A Rye sourdough bread made with organic wheat flour, rye flour and rye starter. The secret to the typically dark brown crumb colour is dark molasses and bitter dark cacao powder. A delicious crust is the result of the long fermentation process at ambient temperatures combined with a very high baking temperature.

Fruit Mince Pies - November 2010
Brasserie Bread's fruit mince pies are made from our unique recipe consisting of a mixture of dried & candied fruits, figs, sultanas, currants, almonds, apples, and spices heavily macerated with brandy. Baked in a buttery short crust pastry, the fruit mince pies are excellent warm from the oven or at room temperature. (Dec 2007)

Spring Coconut Teacakes - September 2010
A moist light textured individual cake made with desiccated coconut and real coconut milk. New flavours are Banana Malt, Blueberry, Blood Orange, and Rhubarb & Vanilla. Dark Chocolate coconut teacakes also available.

Apple Crumble Tart - September 2010
Slow-poached apple, cinnamon and frangipane encased in a crisp short crust pastry.

Apricot Tart - September 2010 An ever-popular tart with sweet, succulent apricots on a light frangipane filling

QSB (Quinoa & Soya Boulot) - August 2010
A naturally, cold-fermented sourdough made with organic flour. Brimming with nutritious soya beans and 5 seeds including Quinoa (pronounced kin-wah), the sacred grain of the Aztecs. Baked weight of 1kg for food service

Boulot - August 2010
Award winning Artisan sourdough cold fermented with natural yeast Starter. Baked weight of 1 kg for food service.

Lemon & White Chocolate Meringue Tart - July 2010
A heavenly swirl of light white chocolate meringue with the tang of creamy lemon curd. Crisp short crust pastry rounds off the bite to a T. Available in Brasserie Bread Retail Shop only.

Seeded Baguette - July 2010
The classic French a l'ancienne baguette crusted with Fennel, Sesame, Nigella and Poppy Seeds.

French Mountain Bread - September 2009
The ultimate artisan bread - a classic French loaf of bread combining master artisan skills & techniques, two organic wholemeal flours, and Brasserie Bread sourdough Starter.

Coconut Teacakes - August 2009
A moist, light textured individual cake made with desiccated coconut & coconut milk. Each cake is topped with an iced frosting & filled with a sweet seasonal filling.

6 Seed Sandwich Roll - August 2009
Nutritious rectangular sandwich bread roll made with 6 seeds - Quinoa, Amaranth, Linseed, Blue Poppy seeds, Sesame seeds and Sunflower seeds. Ideal for cold sandwiches or reheated.

Chocolate Brownie Cheesecake - May 2009
A creamy and delicious cheesecake coated in a chocolate brownie covering. Available in Brasserie Bread Retail Shop.

Chocolate Caramel Tart - May 2009
Dark Bitter chocolate ganache compliments the sweet nutty caramel. Serve as a dessert with Creme Anglaise or vanilla bean Ice cream.

Baguette a l'ancienne - March 2009
A traditional French baguette made from organic wheat flour, this beautiful and light baguette tastes just as good as it looks. Its blistered and caramelised crust is the perfect complement to a soft springy interior. Lightly toast the baguette to enhance its intricate flavour and give it 'crunch'.

EPI - March 2009
In France, the pointed crusty ends of a baguette are its most desirable parts. The EPI puts an end to all dinner table squabbles over who gets the choicest piece of the baguette - Created as a stylish yet practical accompaniment to a dinner party, simply break off the roll of your choice and enjoy with a side of butter. Best served warm by 'flashing' in a pre-heated oven (180-200°C) for 3 to 5 minutes.

Winter tarts - March 2009
These three beautifully flavoured tarts are bound to soothe and invigorate the tastebuds in the deep of winter. Winter 2009 flavours: Apple, pear and apricot.

Quinoa & Soya Bread - 7 July 2008
A naturally fermented seeded organic Sourdough loaf of bread with Quinoa (kin-wah), Amaranth, Linseed, Sunflower, Blue poppy seed and Soya bean.

Levain Roll - 26 May 2008
Organic sourdough dinner roll with a crusty exterior and substantial, chewy crumb structure inside. Levain is a pre-ferment made in two fermentation steps using Brasserie Bread's 15 year old Starter.

Hot Cross Buns - 5 February 2008
Praised by many each year as the best Hot Cross Buns in Sydney! We enrich the traditional sweet-yeasted dough with eggs, butter and generous amounts of fruit. Our customary use of highest quality ingredients gives these Hot Cross Buns an extraordinary sweet taste, soft texture and spicy flavour.

Fruit Mince Pies - December 2007
Brasserie Bread's fruit mince pies are made from our unique recipe consisting of a mixture of dried & candied fruits, figs, sultanas, currants, almonds, apples, and spices heavily macerated with brandy. Baked with a short flaky pastry with a rich butter flavour the fruit mince pies are excellent warm from the oven or at room temperature.

Orange & Hazelnut Cake - 12 March 2007
A delicious, moist and light orange cake with complex flavours of oranges and orange peel. It can be served alone or with light yogurt for afternoon tea.

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