brasserie bread

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)

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 acafetoo, with the bread offerings hard to see, although the staff are nice, the prices are normal and the coffee isn't too sludgy.

joanne and i had breakfast at this bakery on a sunday morning when thecafewas still relatively quiet. thecafehas a counter service, so you'll have to go the till when you're ready to order. we tried the ham and cheese croissant, and the smoked trout with feta and poached eggs on sourdough. both dishes were really tasty and we were satisfied. the counter at the front displayed a variety of pastries and baked goods which looks so enticing. we end up getting the olive and rosemary loaf to takeaway; the olive and rosemary flavours compliments so well together.
😍🍞 i'll be sure to pop by again to try the pastries and the different breads when i visit sydney again.

their new fit out looks great and like how they moved the ordering counter from the back of thecafeto the front. coffee and food seem to have also improved after the renovations.

brasserie bread promises a lot with its trendycafeset amongst its artesian bread factory. but that is where the promise ends, once inside you are sitting with thecafelate 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 thiacafejust down the road.
nothing to see here except the huge price tag attached to your breakfast

a bakery production site andcafein botany bay that has a large space to eat in, bread you 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 of bread choices; 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.

this is the onlycafenear 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 the bread and pastries are good but i could just walk to croquembouche (another pastry cafe) down the road.

gets a 4.0 because its in a weird location with no good competition nearby (its a organic bakerycafein an industrial zone) and the coffee was decent. i had the goat yoghurt muesli, a danish and a coffee. not good value but i loved the muesli, danish was old without crispness and coffee was solid. a friend had the sourdough french toast which was strange but filling. overall its an above averagecafewith very filling and satisfying bread.

a cafe with a twist. open 7 days a week opposite the botany golf course in banksmeadow, brasserie bread is a contemporary take on a country bakers cafe. a delightful place for parents to enjoy and lovers of bread and sweets. a little drive close to the airport, the kids were keen to check out planes flying above on the way. we even took a quick look from the outskirts of the golf course across the road. brasserie bread, an artisan bakery, is inviting to the eye on entry. the scent of various breads, sweets on display at the front bread register with more pastries and yummy treats at the rearcafecounter definitely complimented the modern yet rustic decor. i noticed as we walked in, a closed glass door filled with kids excitedly baking. the staff confirmed they offer baking classes for kids and adults as well as school excursions and holidays – book well ahead!

there is a whiff of nippiness in the air, especially in the early mornings and late evenings. you long for some homely comfort, a bit of warmth and the aroma of freshly baked stuff. it can be a lazy, easy time. the arrival of autumn is on the back of our minds, but we do long for the texture of good baked rolls, to take with fresh and colourful fruit, welcome grains and the memory of other hazy but good mornings. oh yes, both the rhubarb and strawberry tart, plus the orange and hazelnut friand are waiting for you (above image), fresh - someone has returned from the brasserie breadcafenear botany bay. clockwise above, from noon: brioche burger bun, flavourful light and just of the right bite size; the ever reliable plain croissants, ready as they are, but also inviting with butter, jams and crunchy sides; the sweet danish "pain raisin", tempting but not overwhelming. the sit down menu at thecafeis extensive, whether for breakky, brunch or lunch. i was captivated by the six seed roll

family-oriented breakfast joint - love the pancakes!. my fave pancakes in sydney are from here - they're sourdough pancakes with a chewy texture and slightly sour taste -- love it how its not as filling or sweet like the usual pancakes you get at most other places.
the pork shoulder and hash was fantastic too. friendly waiters and a buzzing eatery.
the only thing i didn't really like were there were too many kids and prams around and the fact you had to order at the counter that slightly detracted away from thecafeexperience you'd normally find at weekend brekky places in the inner west.
....still, top-quality food overall!

thecafeadjoining the wholesale bakery in banksmeadow does a roaring weekend breakfast and brunch trade, while the dedicated baking school, opened in september 2008, has seen its fair share of kids graduating through the free saturday kids’ baking classes.

there's the shop out the front where you can buy their amazing bread made on premises, and a cavernouscafeout the back that is bursting at the seams with families and their kids.

a couple of saturday's ago, cheesecake boy and i were in alexandria trying to find an old bookshelf with character at mitchell road auction centre, but we were out of luck, as we could only find really cool old desks or chairs that we had no need for. defeated, we decided while we were in the area not to waste the chance to go to our favourite brunch haunt, brasserie bread bakerycafefor a pick me up. with some of cheesecake boy's family in tow, we made the drive to brasserie bread. we arrived and were lucky enough to find a park at the front. it was busy inside and we had wait for a table. however, not long after a few spots cleared up and a table was available.cafecounter fellow brunchers :) every time we come here. without fail, cheesecake boy will order the sourdough pancakes with stewed berries and honeycomb cream. this convinced our fellow boy bruncher to go for the other pancakes on the menu being the sourdough pancakes with stewed bananas and pure maple syrup. he loved the p

there are so many options of bread to choose from at this popular large bakery and café in the midst of the industrial area of banksmeadow but i only had cakes on my mind for afternoon tea. everything looked so tempting and my orange and almond friand was