brasserie bread

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 agreatway 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.

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 agreatexperience and foodies.

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

ordered - cheese & tomato cross, cappuccino, hot chocolate.
great place, awesome music, wonderful service. loved the bread. they taste even better than others.
and yes..greatwifi speed.

beautiful place for that area, and super friendly staff. i have tried the lamb shoulder hash and also the special of the day burger in 2 different occasions last week. food isgreatand they use fresh ingredients. lamb shoulder hash was a bit too oily but apart from that you couldn't fault it.

i’ve made it something of a tradition for me to visit brasserie bread whenever i visit the airport to pick someone up, it’s agreatplace for a very australian brunch after getting off the plane. brasserie bread is 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 brasserie bread for all of that!

located in the industrious area of botany road, the menu is not extensive but the dishes i have tried are all pretty amazing.
i especially love the sourdough pancakes. it’s not sweet and more of a savory pancake and agreatbreakfast. the pancake is garnished with unsweetened berries (or you can have bananas instead) and topped with honeycomb cream. if you are someone like me who doesn't really like sweet things you've got to try this. my husband ordered lamb shoulders; he mentioned that food was very tasty with all the ingredients perfectly put together.  fantastic coffees and you can buy perfectly made pastries, condiments and breads. love this place!
update : came back and ordered banana sourdough pancake this time. this pancake is much sweeter than the berry one. banana and syrup on the bottom of pancake is really sweet but coconut yogurt offsets the sweet flavour well. i do prefer berry one for my taste but still its a good pancake.

not sure what happened? all thegreatreviews and amazing food pics brought us here, but somehow the experience was overrated?
the banana pancakes however were really good...the florentine panini was over priced for what it was...surely 2eggs would not reduce the profit margin? the coffee was average (perhaps an off day for the barista) or the coffee itself was not as good as we are accustomed elsewhere?
not meaning to be too fussy...the location is notgreatbut it is a factory...not going back.

they say you should never stop learning and growing, whether it is upgrading your skill at work or picking up new knowledge for a hobby. when brasserie bread invited me to attend their home baker workshop , i was thrilled i’d soon be able to add baking good bread to my list of skills. other brasserie bread baking workshops include baking with brioche, baking with grains & seeds, artisan baking (sourdough) and perfect pastry. these classes aregreatas a gifts and can turn an ordinary weeknight into an evening of fun and productivity. the home baking workshop is ideal for those who want to get down to the basics of artisan baking. in a hands-on environment, we learn that baking good bread involves technique, practice, good ingredients and lots of patience. more specifically, we are taught: 1. the correct mixing and hand-kneading technique for even distribution of ingredients 2. the fermentation process and how to allow time for flavours to develop thoroughly and naturally 3. hand mouldi

absolutely fabulous breakfast/brunch.greatcoffee,greatservice, quick and a guarenteed consistently excellent meal each and everytime. this place will not disappoint!

i went with the mushroom ragout with eggplant puree (sans egg) which was amazingly delicious. i’m a sucker for a mushroom dish and this wasgreat– different types of mushrooms piled atop toasted flatbread generous slathered with eggplant puree.

so simple, so delicious. don't expect a fancy menu, it's very simple and lacking in choice, but the food is very good. what it does offer isgreatfor light brunch, which makes sense cos you gotta leave heaps of room for dessert! ranging from full meals (sourdough pancakes amazing!!), choc caramel tart (delicious, add your own salt ;) ), other tarts and cakes etc. coffee i've had over 2 weekends here were delicious. their dark choc is very sweet but so smooth, would begreatin colder weather. i think it's on the pricey side for size of meals, but they make simple things taste so good! bun-in-oven must try :) the industrial/warehouse inside is not sogreatwith noisy children though :(

this place is making plenty of dough. and forgreatreason. it's agreathaven from the hustle and bustle of nearby transport.
specialising in fabulous assortment of home-style breads, retailed at the immediate front of house, there is also an appealing restaurant .
i met here for a breakfast meeting. both of us chose the poached eggs, sheep feta and smoked salmon on toast. choice ingredients, perfect eggs and served well.
normally going beyond a regular sized coffee order is risky. however their large coffee was delicious and not at all diluted.
on the way out i was successfully enticed in buying 2 loaves for the family. nom nom.
all in all agreatsuccess story. keep it up.

it has been 7 yrs since i left living in sydney & brasserie bread was something i enjoyed all those years ago....although banksmeadow store/bakehouse was not open back then. it was just past 9am on a friday morning when my friend sam picked me up from the airport & suggested starting the day off with breakfast @ brasserie breads.....it was completely delicious. i ordered the slow cooked lamb, potato & spinach hash w a fried egg - seriously i don't think i looked up whilst eating it! sam had the croque monsieur - ham w heidi gruyere & a fried egg. also delicious. the allpress coffee was also very good. i took some pics & wished i could take home all the breads available from the retail shop.....esp the garlic confit bread! in the retail shop they have two lines of preserves that caught my eye (no1) - lynwood preserves (i used to work for lynwood yrs ago + my husband & i got married @ lynwood) & (no2) - the jammery preservesgreatsmall business started by sam's bf claudia, excellent ran

fantastic brunch!. this is agreatlittle spot (ok, a bit out of the way) for a lazy saturday brunch. cannot recommend the sourdough pancakes enough! have tried also the croque de monsieur and other savoury b'fast, which are ok but servings could be bigger (it is a bakery, after all!).