The unstoppable onslaught of Winter

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What does winter mean to Brasserie Bread?

Gum down one of these Coffee eclairs (see above) with a cappucino made by Tas. I guarantee you will be so over-stimulated with caffeine and sweetness you won’t be able to see straight. I couldn’t.

Raspberries just weren’t enough. Feel free to OD on the all-new Forest Berries Eclair, pumped full of, and bursting with a puree of fresh wild strawberries, red currants, blackberries and blueberries.

Chocolate and Caramel Tart

Chocolate and Caramel Tart

Pure Belgian Chocolate poured over a rich caramel base, hugged by a crisp shortcrust pastry that provides the right amount of ‘crunch’ when you bite into the sweet filling.

This morning I found myself attempting to explain what a ‘winter patisserie’ range was, in addition to the fresh pastry and brioche ranges. I came up with slow poached fresh fruit. Obviously Michael and BB Pastry Chefs trumped me there. But I saved the best for last:

Behold … The Brownie Cheesecake

The Brownie Cheesecake

Think Brownie, cut out the middle, insert a cheesecake. Ka-pow! Brownie Cheesecake. Marvellous. Stunning. No words are needed.

So anyway, on Wednesday evening I attended my first ever Artisan Baking Workshop. After getting such great feedback on the classes and over our resident Irishman trainer Don, I decided I simply had to witness this smooth-talking lothario in action. So I attended the class and I have to say, it makes for some great Wednesday entertainment. From preparing and making a ridiculous amount of bread, to getting a full tour of the Bakery in action (think trays of fresh bread lined up ripe for the pickings), then dining on our full range of breads with wine, cheese, prosciutto and strawberries. Such a whirlwind of activity, and nothing beats seeing the reaction of grown adults coo in delight over watching our Quinoa’s ‘asleep’ in the fridge (retardation stage of the loaves: they’re all tucked up in their cosy little bannetons snoozing and getting tasty for the next day’s bake)

Pictures of the class can be seen here

This weekend, I’ll be at the brand-spankingly new Thomas Dux Surry Hills, armed with my very own chopping board, mini toaster and olive oils, handing out garlic bread and sourdough samples to whoever casts a smile my way. So please come down and fling some goodwill in my general direction. You will be handsomely rewarded; my toasting skills = world-renowned.

See you there!

Time for lunch.

M @ Brasserie Bread

UPDATE: No toaster but will taste just as good. Check back with me on the olive oils tomorrow. Off to the store launch now!

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