Brasserie Bread - Artisan Baker

Strong Relationships

We use single origin wheat from the renowned wheat growing districts of the Southern Flinders Ranges in South Australia and the Gwydir Shire in New South Wales, working with skilled farmers Andrew Byerlee and Simon Doolin to create our sourdough.

Order a latte or a flat white at one of our cafes and you’ll enjoy milk from the happy cows at Country Valley and freshly ground Allpress coffee. We serve Pepe Saya cultured butter in our cafes, which is also made with Country Valley milk. So enamoured are we with the quality of these products that we collaborate with these companies to deliver innovative events all-year round.

We work with the great team from OzHarvest to create a sustainable food culture and tackle food waste.

If you’re a like-minded producer and wish to get in touch with us, we’d love to hear from you.

Learn more about our ingredients and process by visiting our blog.

“OzHarvest loves Brasserie Bread and their philosophy of generosity – you can taste the goodness and nourishment in every bite of their wonderful produce” - Ronni Kahn, Founder and CEO of OzHarvest