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Brasserie Bread Single Origin - Celebrate The Source Event

Home > Sydney > Bakeries | Baking | Food and Wine | Fun Things To Do
by rujihw (subscribe)
Life is what happens to you while you're busy making other plans - John Lennon
Published May 15th 2015
Recently, my friend and I attended the launch of the Single Origin bread at Brasserie Bread Bakery Cafe. Going in with little to no expectation, we were greeted with the widest smiles from the bakery's staff, whom I can tell were imbued with a strong pride in what they do.

Brasserie bread - single origin
Artisan sourdough


The bakery, which operates as a cafe during the day, turned into an intimate melting pot where writers, farmers, bakers, producers and winemakers came to enjoy all it has to offer. The bakery was sectioned off to the pizza bar, wine bar, cheese bar, and of course, the burger bar. There was lamb on a spit, carved and served on Japanese style soft burger buns, as well as pizzas made with Single Origin wheat and fresh farm produce.

Brasserie bread milk buns
Fresh from the oven!


Brasserie - single origin launch
Tender lamb off the spit


What is so special about the Single Origin bread? It all came from a humble man's passion and vision to produce the best quality bread using only one type of flour (hence why it's called Single Origin). While to create a remarkable loaf of sourdough may only require three ingredients - flour, water and salt - the ingredient which makes all the difference is the flour.

Brasserie bread bakery
Chef at work - making pizza!


The journey started when the said humble man (Michael Klausen), who is also the head baker of Brasserie Bread, met some wheat farmers from the renowned wheat-growing region of the Southern Flinders Ranges in South Australia. From sowing the seeds in the soil to raising and harvesting the crop, every single step was carefully maneuvered with the goal of producing just the right wheat for artisan sourdough. To learn more, please visit their amazing story here.

Very rarely do we think about where our food comes from, and this event reminds us to celebrate the source, by connecting us with the farmers who grow our food. Not only have we learned so much about bread, we were treated with fantastic hospitality from the staff (and we were given two huge loaves of bread!). Fun fact, do you know that uneven holes in sourdough bread are normal, and it is a testament of traditional Artisan techniques?

For sourdough lovers, definitely pay a visit to this humble little bakery in Banksmeadow! It has a lot more to offer than it looks, and I am not exaggerating when I say I could taste the passion that went into growing the wheat that is used to make the fantastic Single Origin bread!
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Where: 1737 Botany Rd Banksmeadow NSW 2019
Your Comment
Looks like a place worth checking out.
by Rota (score: 2|708) 1521 days ago
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