Apologies for the late post, Friday was too manic to mention.
So in this issue of baking news, I thought I’d introduce you to some special characters in charge of weathering the 2pm orders rush, braving grumpy chefs, tracing down order stragglers, getting sweet discounts at some of the top nom joints in Sydney – Here’s the rest of Team BB for your viewing pleasure!
I ve been with Brasserie since March, I love the fact that Brasserie keeps coming up with new and yummy products. It has been great talking with the amazing and wonderful chef s in and around the Sydney and Canberra area, I have had a laugh and have formed some really nice bonds.
I ve been working with Brasserie Bread for almost three months now. Along the way. I ve met the hilariously hectic chefs of Sydney, regularly Quality Controlled the vast range of Artisan breads we produce and worked my way nicely into the group of people I affectionately call Team BB . I ve had a ball of a time and look forward to more free breakfasts courtesy of the chaps I talk to every day. Go Team BB!
As a food novice I used to think degustation was too unseemly to speak of in company and that Tip Top s the one mum! . But since joining the BB team with a little help from my friends Schiacciata, Ciabatta, Quinoa and Soya and Spelt my palate has refined to Iron Chef status and the top restaurants in Sydney are now defined by whether they stock our bread. While other people have photos of their family at their desk we have croissants, batards and brioche and upon my arrival home instead of asking how my day was I m now asked Did you get any samples? . As a team we are bound by our love of the properties of yeast, the smooth texture of spelt and the finesse of beautifully made pastry. So I have to thank BB for helping me graduate from eating processed cheese slices on perfectly square pieces of white bread to Avocado, Tomato and Goat Curd with Quinoa and Soya bread, or maybe Tasmanian Smoked Trout with Cucumber Salad on Rye bread, or lunchtime!”
Jim Buhr (no picture provided)
I joined team BB a little bit later then Ben, Lisa and Laura. Joining team BB seemed to be the next logical step after a long stint working with cheese at Black Pearl Epicure in Brisbane and Neal s Yard Dairy in London. It is fantastic working with Ben, Lisa and Laura, they are a great bunch , excited, enthused and have become to understand the importance of real food, the ideas and the quality behind Brasserie Bread.
That said, am definitely looking forward to team bonding sessions in the future, preferably over the forlorn and easily under-used ping-pong table at the back of the office.
(Going off on a tangent here, CELEBRATION – a new Soup of the Day! As you can imagine, It’s quite a big occasion in the office whenever Chef changes the soup of the day. After days of Potato and Leek, a Minestrone has appeared and J’Reid and myself couldn’t be any happier. A definitely nom-worthy soup, it’smore of a thin clear broth, but absolutely packed with fresh carrots, celery, radish, pasta, cabbage. It definitely gets a lot of its flavour from the veggies and doesn’t have that thick ‘tomato’-ey feel to it at all (another plus in my book)).
Anyway – Thomas Dux Surry Hills last weekend turned out to be a rip-roaring success. Armed to the teeth with knives, chopping boards, brochures, bread. and oh my, there was bread. No toaster though, but everyone seemed pretty happy picking at the sourdough, drowning it in Pukara chilli olive oil (soooo yum), selecting the garlic breads with the fattest juiciest pieces of garlic wedged inside them. I had both dinner and lunch at the store on Friday for its launch, and Saturday. The place was crawling with free samples of delicious organic yoghurts, ice creams, pasta, soups, juices, hams. Delish! Met some fellow tweeters there who popped by to check the store out, including Derek J @ozdj, and food blogger Reemski who was there with chef Geoff Jansz and her crumble being paraded around the shop. With the help of @ozdj, we’ve also decided to put together a special Artisan Baking Class for foodie twitterers: register your interest by emailing me firstname.lastname@example.org, if you’re keen on attending or leave your details in the comments for this post! Remember to include your:
- Contact number
- Twitter id
UPDATE: Class will be held on Wed 1 July, 6.30 pm – 9.30pm. $100/person but includes all ingredients, materials, a bag stuffed with bread. check out the class here
Before sending out our Roll-Call hamper last week, I snapped this picture for Lorraine over at NotQuiteNigella, who will be running that special little something I mentioned a few weeks ago for her readers. Check out the competition here, as well as a review on our new Cafe Winter Menu:
It’s not so much a hamper as it is a truckload that’s heavy enough to cause a hernia when you try to single-handedly lift it.
Be back soon with more updates! Stay tuned to BBFM
M @ Brasserie Bread