brasserie bread

here in australia, brasseriebreadis 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 brasseriebreadlaunching australia’s first single origin bread, we couldn't wait to try it out. single originbreadis 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.

brasseriebreadis 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 lovebreadand 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 batardbreadfrom 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 originbreadis, as its name suggests,breadcreated 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 originbreadwas clear as it ensures traceability and knowing exactly where that beautiful slice ofbreadwas 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 thebreadindustry as flour is normally milled with a mixture of different wheat and tracing the source is close to impossible. but after years of searching, brasseriebreadhave 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 bakingbread(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)

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 thebreadofferings hard to see, although the staff are nice, the prices are normal and the coffee isn't too sludgy.

if you want some deliciousbreadand 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!

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

brasseriebreadis 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..

brasseriebreadpromises a lot with its trendy cafe set amongst its artesianbreadfactory. but that is where the promise ends, once inside you are sitting with the cafe late set whom have driven from the upper eastern suburbs and lower north shore to be seen here, the breakfast menu talks of pier saya butter and chuckalucka seasoning for a south african inspired breakfast. it all sounds so hi end until god forbid you ask for some chilli sauce to have with your fancy named bacon and eggs, you are told there is no chilli sauce nor wistershire sauce, however you can have (in a quick change of accent) tomarrrrrto or barrrrrby que,
food was only average and no better than the cheap thia cafe just down the road.
nothing to see here except the huge price tag attached to your breakfast

a bakery production site and cafe in botany bay that has a large space to eat in,breadyou can buy to go or watch it the bakers in action. coffee was campos and they sell beans too. the menu has lots of meals
for breakfast, brunch or lunch and offer lots ofbreadchoices; white, wholemeal, rye, multigrain etc.. you can get sandwiches, pancakes, salads and more. i got a european breakfast (or so i called it). a warm soft boiled egg, tomato, cheese and toast. it comes with pepe la saya butter too. nice. prices there are reasonable. i got an espresso and a macchiato which were fine. service was good.

popped into brasseriebreadfor sunday breakfast. service was friendly and efficient. it was interesting seeing thebreadbeing made on site - nice little touch. the food was delicious... special shout out for the sides that we ordered... they were very generous. the lemon, lime bitters was especially delicious... it was a special, but is deserving of a place on the main menu.

this is the only cafe near my work area that does a good coffee. but unless you want to spend $5.40 on a chai latte or >$4 for a coffee then don't come here. seriously, $5.40?! i had to break a $10 note to get a regular soy chai. won't be coming back. 

on another note, obviously thebreadand pastries are good but i could just walk to croquembouche (another pastry cafe) down the road.

located on a lonely road, the outside didn't seem like much but the interior was quite nicely decorated.

the service was pleasant, ordered the poached eggs with bacon and avo, and the pancakes to share.

the poached eggs were done very nicely, and the bacon was extremely fragrant. i spread the avo, bacon, tomato and the poached eggs on the wholemealbreadand ate it all together. it was a delightful dish and i thought the meal couldn't get any better till i tried the pancakes!

the pancakes were really intriguing, my host telling me that the pancakes were fried. to my surprise, not only were the pancakes tasty and fluffy on the inside, but they were crispy on the outside! it was extremely unique and i was delighted with the dish!

i’ve made it something of a tradition for me to visit brasseriebreadwhenever i visit the airport to pick someone up, it’s a great place for a very australian brunch after getting off the plane. brasseriebreadis probably the first place that i specifically drove out to due to a social media post. someone posted their sourdough pancakes and they looked so good that i just had to go try them for myself. since then i’ve gone from facebook spamming to instagramming food pics to food blogging and you can probably blame brasseriebreadfor all of that!

sort of out in the middle of nowhere. it's actually not that far away but it's on this long stretch of road that makes me feel i'm heading to the outback. so it feels far. i don't go very often but i really should. best pancakes in sydney. they're sourdough pancakes with a berry compote and honeycomb cream. i'm huge on texture and that's why i love these. they're not light and fluffy in my book. rather, spongy and chewy. sounds odd i know, but so incredibly good. and that texture is what lures me back. no-one else does it like this!? plus it obviously tastes fantastic with just the right level of sweetness. i really want to try the banana version but i can never pass up ordering the berry pancakes. maybe one day. have also had other stuff here. their pastries are amazing. especially the almond croissant. sandwiches are pretty good too. really tasty but a little on the small/light side for me. theirbreadis naturally amazing and the standout in their sandwiches. not a fan of the coffee. overall, a fantastic little place that can get really busy during peak hours. the pancakes alone are worth the trip out here.