Get in the Dough!

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Welcome to Brasserie Bread’s fabulous new blog ‘In the Dough’!

Get in the know about all the new developments that are coming your way with Brasserie Bread. We’ll be talking about Cafe specials, new products in the pipeline/ ‘buns in the oven’, new classes, promotional offers, foodie events, or anything related to Artisan Baking. Brasserie Bread is nothing without our dedicated staff and loyal customers, so this space should be rightfully dedicated to all the bread-heads who makes us who we are.

Feel free to comment on anything Brasserie Bread-related, or air your thoughts on the latest developments in the world of artisan baking within Sydney, Australia or on the international stage.

We ve been a bunch of busy little bees so far in 2009. Our Training School has been busy accommodating school excursions and birthday parties, while hordes of kids continue to pour into our Caf every Saturday morning for our Free Kids Baking Classes. Speaking of our Caf , we ve decided to throw open the doors on Sundays, meaning that you have one extra day to enjoy what we offer: Great coffee, fantastic food, free parking, sinfully sweet treats from our patisserie. As for new products, where do we start? With thinking caps firmly glued on top of their heads now, our bakers have come up with new French baguettes like the baguette a l ancienne and the EPI, which are simply heavenly ( remember to ‘flash’ it in the oven before serving), while our latest Spiced Pear pastry and Sour Cherry windmill provide the much needed 3pm-sugar rush! But our biggest development so far has to be the commencement of daily deliveries of our breads, pastries and cakes to Canberra, Mittagong and Bowral. While our Customer Service Manager Jeremy is all in a tizzy organising deliveries, meetings and trips to the capital, we’ve been getting some really great responses from Canberra – can’t wait for Parliament to be in session that’s for sure!

To whet your appetite, here’s a great review on our Cafe that was found by Tony Hollingsworth, loyal Brasserie Bread Head and blogger extraordinaire: Thanks for popping by Nigella – we’ll remember that egg the next time!

Toodles for now~

M @ Brasserie Bread

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