Teacher educator and author of many teacher reference books. Amused by random ideas and loves random acts of kindness. Enjoys writing humour...seriously!Please see my Instagram: wilsonjeni
Published November 19th 2015
Irresistible unnamed product
Nigel, the barista, is fast, stylish and efficient as he creates delicious coffee and hot chocolates. He works efficiently out the front of the beautiful space that is Brasserie Bread. Here you can have free bread tastings and buy delicious pastries.
Claire Richie, who designed Little Creature, was responsible for the fit out. It is homely, simple, welcoming and on brand just as the brief requested. There is a lot of natural light and energy in the spaces.
I met a local who said he was thrilled that the café (closed for 18 months) was now reopened. Why wouldn't he? You can buy freshly baked bread straight from the source with hot sourdough out of the ovens twice daily. When refurbishing, Nathan, the General Manager asked staff a timely question 'What do we do well?' Obviously bread and pastries is they first and foremost strength.
Today, myself and some other bloggers, writers and bread lovers were invited to a baking session at Brassiere Bread. Look out for Angie on Instagram (feedmeichi).
This event was a celebration of the newly reopened South Melbourne store. We got to learn how to cut and hand shape baguettes and make bread rolls. We then got to taste a selection of the artisan breads with cultured butter. We had a tour of the production facility at the back and got to take home some samples of the new unreleased products and indulgent fruit mince tarts… It's a hard job but someone has to do it!
Our first sample was an unnamed product which was a little like a croissant. The decadent pasty was put into a mold so that the outside was very crispy but the inside was soft and melted in your mouth. It was dusted with cinnamon sugar. We were given chocolate ganache, passion fruit icing, caramelised peaches to add if we wished. These additions were not necessary as the 'cinnamon surprise' (as I called) was delicious layers of pastry and layers of the best quality butter. I had to convince myself that these were low-calorie and I made a galant effort of eating every last crumb.
At the end of the month the new unnamed product is due to be released. Ask for the sweet bun that looks like it's a piece of pottery that's been thrown on the wheel and looks like a volcano erupting with cinnamon sugar.
Today I also met a two budding little chefs who were the children of an operation manager. Samara was beaming with joy having had a touring the store with dad and her brother. She's obviously a bread lover too.
The original owners of this business have been in the game for 20 years. They are strong believers that no expense should be spared when it comes to selecting quality ingredients. The Danish baking influence is obvious in the produce. Their point of difference is that they use an old starter - which ironically is new in Australia.
Brasserie Bread Artisan Baking is big into Sydney and also in Brisbane. They believe that people appreciate quality food. Although they supply about 1000 cafés they are not really into volume. They are very proud to say that every product is hand made. They use single origin flour and in a brave move (in response to buyer's requests) they have started to produce tinned loaves. The intention is to make excellent quality food bread accessible to everyone.
Kiran, a passionate production manager, let us in on a few secrets like not putting too much flour on your hands when you roll the dough. He told us that he likes a simple dough of flour, water, salt and yeast and that the taste is all in the mixing technique and the time taken. I was pushing mercilessly to get all the air bubbles out but apparently it's good to have some in baguette!
Brasserie breads contain no preservatives. The majority of their artisan breads begin with their starter, a unique naturally-occurring yeast which gets its flavour from friendly bacterium. Their award-winning Organic Sourdough Bread is made exclusively with Australian organic flour.
They use Pepe Saya's cultured butter which is fermented for 24 hours then churned and left for over three weeks. It's made using the best local milk. I can usually resist butter but this one was impossible.
Quinoa and soya
This was my hands-down favorite and Angie agreed. I had never tried it before but it tasted even better than it looked. This is crammed packed full of seeds and quinoa and a very healthy choice. It's rich in iron and you could hear people crunching while they ate. It's good enough to eat as a meal all by itself (with butter of course!).
This rye was a light color, soft and the taste subtle.
This is a flatter more dense but soft bread that would go perfectly with a thick vegetable soup.
Single origin tin loaf sourdough
This uses single origin ingredients but it looks like a regular loaf that will have even children asking for more. Their single origin flour comes from farmers in the Southern Flinders Ranges of South Australia.
Brassiere breads make about 600-700 molded breads every day. They use some machines but all products are hand finished. Nothing is wasted, any leftovers are given to First Bite or Lentil as Anything. Anything that's two days old is collected by farmers for their stock.
I think this would be my dream job. Nathan (GM) gets to sample breads all day long. It's lucky that he's not in his former occupation (which was at a brewery) or he would not be able to function for very long. Nathan credits their success to a passionate staff. If passion equals success, Brassiere Bakery is bound to be the bread on everyone's lips… well deservedly.
Brasserie Bread provide a great location for school excursions. These are designed to introduce primary and secondary students to artisan bakery with a focus on traditional, natural food production. The excursion includes a tour of the production facility, hands on baking class, presentation and discussion on food production and safety, the chemistry of bakery and the biology of fermentation. To book call 130-096-6845.
They have an introductory sourdough Cooking classes for adults on some Saturday afternoons for $160. The next adults class is Saturday 12 Dec at 1.30-4.30.
And Tiger came too
Free Kids Classes
These are held every Saturday at 10am.
Each child will learn to bake at least two fresh baked bread items to take home (if they last that long!) and have a great time. Don't wear party clothes as it can get messy! What better excuse to sit back in our adjacent artisan baking studio and enjoy a French pastry or brioche and watch the kids have a ball.
Reservations are essential. To enquire:
Call 1300 966 845 during business hours Mon-Fri, or fill in the Enquiry form with your contact details and a member of our team will contact you.
Book on line here www.trybooking.com/Booking/BookingEventSummary.aspx?eid=114582