brasserie bread

here in australia, brasserie bread is leading the charge for wheat, having produced the first australian single origin bread. both their single origin sourdough and single origin sprouted wheat are made with flour milled from wheat grown only in the southern flinders ranges of south australia.

lets face it, who doesn't like bread? we certainly do and after reading about brasserie bread launching australia’s first single origin bread, we couldn't wait to try it out. single origin bread is made from grain that originates from a single source. it can be traced back to the farmer and the region where it was grown and i have to say, it was quite unique and delicious. we were at a media launch at the brasserie bakery in banksmeadow and upon arrival were greeted by a succulent lamb roasting on a spit. what a great way to be greeted! the bakery had a real rustic feel to it and although the menu on the board detailed some very tantalising food, tonight was all about the bread.

brasserie bread is probably our favourite & most go to place for sunday brunch.

i was recently invited to attend brasserie bread’s event ‘single origin – celebrate the source’. i was thrilled to go because a) i love bread and b) i love bread. i invited my dad along as he is a passionate weekend baker and always sends me out each week to buy a loaf of brasserie batard bread from thomas dux. 

before i continue, i just wanted to quickly chat about what exactly ‘single origin bread’ means and why it is definitely worth celebrating. single origin bread is, as its name suggests, bread created from a single origin. in brasserie bread’s case, they have sourced their flour from the fields at flinders ranges. when speaking to co-founder michael, the need for single origin bread was clear as it ensures traceability and knowing exactly where that beautiful slice of bread was planted, farmed and milled. from the bakers’ point of view, it ensures consistency as the protein levels, moisture and structure of the flour is exactly the same every time. this allows the bakers to truly understand their ingredients and guarantees the same (excellent) product is baked every time. this is unheard of in the bread industry as flour is normally milled with a mixture of different wheat and tracing the source is close to impossible. but after years of searching, brasserie bread have done it, and boy that’s worth celebrating! 

the event was held at their café and bake house in banksmeadow. after parking nearby we could have easily found the location using our nose alone as there was the most delicious aroma from a spit of lamb being roasted outside. after making our way inside and receiving our trusty nametags, dad made a b-line straight to the friendly baker standing behind mountains of freshly baked bread.  nigel, the head baker in melbourne, was absolutely wonderful. we spoke at length about baking bread (of course!), the new single origin flour and the two breads on show tonight–sourdough and sprouted. nigel cut us slices of the freshly baked (and my goodness, still warm)

lovely unassuming cafe. food was nice and good proportions - i had the croque monsieur, which although presentation was nothing spectacular, was quite nice. hubby had panini which was decent. coffee was outstanding, best we’d had in a while.

i didn't like this bread. the sourdough was excessively chewy and dry and stodgy but without much flavour. it was warm when i got it, otherwise i'd guess it was quite old. the croissant was dense and stodgy but also seemed very buttery so that one really seems like it wasn't fresh but might have been good when it was. the outlet is more of a cafe too, with the bread offerings hard to see, although the staff are nice, the prices are normal and the coffee isn't too sludgy.

[burnt hair in your big breakfast] 🤮
too disgusted to even write my full review. was going to discuss wholesale croissants and decided to firstly taste their breakfast menu.

we ordered a big breakfast to share, after few bites my chorizo had a burnt black hair attached to it that was curly and thick. told the waitress and she took the plate away and said nothing. one of the waiter came back with the plate without the chorizo with the burnt hair.... he told us its because of the root of the mushroom cause they don’t wash it? !!! bit confused with his explanation. we decided to leave and ask them we don’t need a replacement.

no apology but just useless explanations. paid and left with nothing in our stomach.

really nice coffee and breakfast. delicious. highly recommend this place.

definitely my favorite place for brunch in autumn.

the location, ambience and interiors are all great. the food, is absolutely lovely.

the coffee and croissant (favourite combination ever!) were the highlight of my meal. the sourdough pancakes were soft and filling; balanced with a sweet-and-sour berry compote and an extremely light and delicate honeycomb cream. the raspberry tart was cakey and yum. no complaints, really.

can't wait to try more baked treats from here.

if you want some delicious bread and pastries this is the place to go. you can also dine in for brunch their normal breakfast menu is alright however, it’s really the bakery goods that are best. they also make really good coffee!

don't recommend businesses to use them as a supplier, they will edit your orders without your approval and trying to adjust them is a nightmare. they also lie about their minimum order which they claim is $50 which is false, it's actually $35.

although the lovely staff missed my toasted bread and i was late for my class. she gave me unpaid bread in return. it’s really a great experience and foodies.

love this place! decent coffee and amazing bread.
comfortable clean interior, order at the counter, be tempted by all the pastries and breads, decent coffee, free sampling of sourdough while you wait.

have had a few dishes off their food menu.
ham and cheese croissant beautifully toasted remaining hot but flakey (and thankfully not flat like most places). avocado on toast refreshing and yummy. selection of gourmet sandwiches.

one of the down sides would be parking, there is roadside parking but it can be difficult if it’s full and with all the heavy trucks going through!

definitely a local favourite.

bianca: we have vast interests and hobbies here at ffs. ness and i particularly love cooking and baking and while that has taken the back seat of late due to a little bubbalah and work and social commitments.  we always look forward to getting into the kitchen and tackling something new or something tried and tested.

brasserie bread is a favorite of mine i love the bread.. on the weekend the place gets super busy. staff are very friendly & i love the coffee used..