Co-founder & Director
Growing up in Denmark, Michael developed a love of food and cooking from a young age. He commenced professional training at the age of 20, working with some of the finest chefs in Copenhagen. Dividing his time between Denmark and France to broaden his culinary experience, Michael then travelled to Australia to revel in the freedom of contemporary Australian food.
Working with Tony Papas at the Bayswater Brasserie from 1989, Michael developed a fascination with the magic of sourdough. In 2000, Michael and Tony established Brasserie Bread and Michael has committed his skill and talent to pioneering the artisan bread movement in Australia ever since.Follow Michael On instagram
Before joining Brasserie Bread as a MIS Manager, I was a sales professional at Telstra and before that I was a business centre manager at Harris Technology.
Prior to his IT role at BB, Tan was an Telstra’s account manager looking after Brasserie Bread for a few years. Tan is proud to say he knows the company quite well and for him it was a privilege that Brasserie Bread created this special role for him from the beginning. “I love it how my role/job has evolved over the years, where my many ‘hats’ from past experiences including adoption of some key technologies has made some contribution to Brasserie Bread growth and made it stand out from its competitors” he says.
Tan supports Brasserie Bread single origin story saying is an extremely important story. For him we all need to do our part when looking after our soil, resources, environment, farmers so that our future generation can appreciate it.
Quinoa and Soya
For my favourite bread QSB, Simply toasted with good butter. It is healthy and it tastes great! Funny story, but it also helped my daughter to master her fine motor skills by picking out the soy and quinoa when she was just over one year old =)Follow Tan On Instagram
Customer Service and Demonstrator
Jeanette’s colourful career began in sales within the music industry and progressed into Casting Agent for voiceover artists for many years. Selected to participate in a residential songwriters’ course in the UK with Ray Davies from the Kinks. Co-wrote an award-winning children’s album released in the USA and Australasia. Qualified as a Pastry Cook and has worked in a variety of roles within the food industry ever since.
She has now been 2 years at Brasserie Bread in a dual role – Customer Service and Demonstrator. Best of both worlds! she says. Fast paced phone contact with wholesale customers at head office and in-store work at retailers around Sydney talking bread and single origin – perfect!
The highlight of her time at Brasserie Bread would be meeting Andrew Byerlee, the farmer who grows the wheat for her favourite loaf – his passion for growing premium wheat using sustainable farming methods made everything we’re working for seem real.
Toasted with mushrooms, garlic, crème fraiche, chilli and smokey paprika or loaded with a dollop of freshly made chunky guacamole.Celebrate The Source
Territory Manager - Melbourne
Adrian has joined our sales team as a Territory Manager in Melbourne 2 years ago. Before joining our team, Adrian has previously worked for InBev Ireland straight out of Uni selling European beers and has also held sales roles in the construction and transport industries.
For Adrian, single origin products provide unique flavours and characteristics to our bread. It tells a story of the soil, the farmers, the community. Sustainable practices mean we can leave this planet in a better place for future generations. Adrian says that he tries to monitor the impact he has on the environment and it is great to represent a brand that promotes sustainability.
He loves working with the people in the company and meeting our customers. Working at Brasserie Bread, you meet many lovely individual characters who all share a passion for food. It is great to see people’s initial reaction when you introduce them to our bread.
His favourite past time activities include Surf, run, read, catch up with family and friends.
Fruit Mince Pies/ Boulot Sourdough
I eat our Boulot most days and still appreciate the flavours and craft involved. Simply with eggs and avocado – a classic breakfast dish I never get tired of.Follow Adrian On Instagram
Territory Manager - Sydney
Luke has worked in the hospitality industry since he was a child. His parents were chefs like many others in his family. This connection with the industry led him to a career in hospitality management where he managed several Coffee Club outlets and running his first store at the age of 18. He has also worked in the speciality coffee industry for Campos Coffee and previously managed a restaurant. His hospitality experience led him to coffee sales where he worked for Douwe Egberts and then Vittoria Coffee.
Luke has been with Brasserie Bread for 12 months and loves working with industry leading customers, discovering new food trends (and tasting them!) and assisting customers to grow their businesses.
For Luke, working with single origin sustainable products gives him a lot of satisfaction to understand the people we are supporting and know that we are contributing to sustainable practises in Australia. Luke says it’s exciting to share Brasserie Bread’s story and beautiful products with our customers and consumers.
He’s favourite hobby includes travel, relax, cook, go to the beach, attend music events, and spend time with his family.
New York Rye Sourdough
I use it constantly at home, my little girl loves it with butter and Manuka honey. Also, I made a Reuben sandwich with pastrami, Swiss cheese, homemade onion, jam, and a pickle and it was pretty special.Follow Luke On Instagram
Territory Manager – Brisbane
Kaz has been Brasserie Bread’s man on the ground in Brisbane since the commencement of our SEQ bakery.
He was studying Telecommunications and Aerospace Engineering when he started working in the Coffee industry and fell in love with it. Over the next few years, Kaz soaked up as much as he could and exposed himself to as many possible departments. Moving through dispatch and logistics into customer service all the while attempting to improve his barista skills, though he claims he is not a natural! He ended up in a BDM position/training role before joining Brasserie Bread’s sales team.
He loved the challenge and opportunity his role presented when he was offered to grow a passionate, innovative brand with great values in a quickly growing/developing, exciting market –such as Brisbane!
For Kaz, working in a market still in its infancy was great for him to get to meet a lot of innovative people who are taking a risk in the industry. Being a small business owner himself, he says it is great to see and hear from so many likeminded people which he can bounce ideas off and learn from.
Coming from a coffee background, the single origin story excites and really resonates with him. He believes that being involved at such an early stage of this concept in the baking world really lends the feeling of belonging to a movement and a shift in thinking. Kaz says, “Introducing Brasserie Breads, subsequently sustainable products into the market, is something I take pride in doing. We have a product and philosophy of true integrity which makes it easy to take the day to day challenges of a 365, fresh daily wholesale bakery in my stride.”
Kaz loves to play the guitar and was in a punk rock band for most of his early adult life. On his spare time, Kaz also helps running Shambhala Espresso with his partner and her brother- Check them out @shambhala_espresso!
My favourite Brasserie Bread Product would be the Quinoa and Soy Sourdough (rivalled by the Sprouted Wheat Sourdough).
My skills in the kitchen are… limited… to say the least which is probably why I love this loaf. Keep it simple and this bread does all the work for you. Lightly toasted with some avo and dukkah… mmmmmhmmmm! Sour, crunchy and melt in your mouth at the same time, with the nice little “pop” of those soy beans and quinoa. That’s me!Follow Kaz on Instagram
Territory Manager in Sydney
James started his working career in the Children’s Hospital Camperdown as a Lab Assistant, then gained qualifications as a Technical Officer. He’s been working in sales for 17 years.
For over seven and a half years, James has been continuing his sales experience at Brasserie Bread. Without a doubt his favourite is the Flinders Ranges Sprouted Wheat Loaf and Fruit Mince Pies – they are without peer!
When he’s not on the road, he’s playing competitive lawn bowls, watching sports, or spending time with his partner and his mini schnauzer. He’s also partial to travelling, good food, fine wine and the finest of Single Malt Scotch Whisky.Follow On Instagram
Juan grew up in Barranquilla in Colombia, where he lived four blocks away from Sofia Vergara. He was also vaguely acquainted with Shakira when he was a kid. That’s practically like having a celebrity in our office, right?!
Juan has been a valuable part of the Brasserie Bread customer service team for four years. Being a bit of a sweet tooth, he always goes for our pastry range but also enjoys our Date & Apricot Loaf, Chocolate Brownie, Raspberry & Pistachio Friand, and Kouign Amann. Yum.
He loves music and he plays the drums and guitar. But his real passion is devoted to sports, especially soccer. He plays and watches soccer any chance he can get! In the evenings you might find him at open mic nights around Sydney. One day we’ll probably see a Netflix stand-up special featuring Juan.Follow On Instagram