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
Baker - Team Leader
Richard Siale grew up in New Caledonia and learned his craft from his father. “I’ve only ever been a baker. For the past 13 years, he’s been getting up in the middle of the night to bake Brasserie Bread’s sourdough, which goes out to cafés, restaurants and shops around Sydney.
When he steps into the bakery in Banksmeadow at 4.30am each morning, there’s more waking up to do. Rows upon rows of sourdough have been ‘sleeping’ overnight, kept cold in wait for his arrival. It’s his job to move them into the proofer so they can rise into their final, perfect shape. Richard says “It’s always good to come early so you can check if anything has gone wrong”.
Details like the day’s temperature and tiny variations in flour quality can affect how the sourdough has transformed overnight, and Richard has to conduct a litany of mental calculations, adjusting his method to get each loaf just right. He then wakes up his ovens, which take an hour to reach the 200˚C-plus baking temperatures, which gives him time to fill out paperwork and check on stock levels.
Richard's Favourite Loaf
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.See how Richard Celebrates 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