Get breaducated!

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I was lucky enough to join one of the Breaducation® workshops we hold every month. A special session for wholesale customers, this short course is designed to give customers well-rounded knowledge about the Brasserie Bread range as well as artisan baking techniques and preparation ideas.

Our dinner rolls to be baked

We start by shaping dinner rolls, which I admit is much harder than expected. Our Training Manager Matt shows us how it’s done the correct way. This helps us get a feel of how to shape and mould dough according to true artisan baking skills. The dinner rolls are later put in the oven and we get to take them home. As ill-shaped as they are, they still taste good – and that’s all that matters anyway.

My dinner rolls

Matt gives us a tour of the bakery, demonstrating the scope of work involved in producing artisan breads. We go around to the bread production area, the pastry kitchen, the packing section, and loop around back to the training room.

 

The bread range

And then we begin the epic tasting session. We try the whole Brasserie Bread range, starting with (you guessed it!) the bread. From the Spelt Tin Loaf to the award-winning Sourdough, we slowly make our way through the entire range. The Breaducation® spread is a visual feast, but it’s even more a flavour feast.

Our artisan breads with Alto Olive Oil

A great accompaniment to the bread spread is the Alto Robust olive oil (see the Alto Olives website). It’s flavourful in a fruity and spicy kind of way – I’m a big fan. And it’s perfect for breads like the Olive & Rosemary Loaf and the Schiacciata. For those interested, we sell the Alto olive oil range in our retail store.

Delicious pastries

Next up for taste are the pastries. The award-winning croissant tastes that much more delicious when it’s been reheated. It’s perfectly flaky and warmed to perfection. Matt lets us try the croissant before and after reheating. What a difference it makes is astonishing. And the same goes for all the other pastries as well. So there’s a tip that will make a difference in your life: reheat all our pastries in a preheated oven for the extra-special touch of flavour and texture (for more info on storage and reheating, check our website here).

Croque Monsieur from our Cafe

Then it’s time for a spot of lunch. Matt brings out a few different sandwiches, which aren’t just there to be devoured. They also serve as recipe ideas in food service. See our entire range of open sandwiches and closed sandwiches in the café on the menu.

Cakes and Tarts to satisfy that sweet tooth

And then – dessert! As if we haven’t eaten enough already. My stomach is starting to complain a little, but my eyes are too greedy to listen. Because this is my favourite part – my sweet tooth and I are thrilled to dig into these divine desserts.

It’s a fun-filled course that left me feeling very, very full and happy. And if that’s not enough, it’s free for wholesale customers! Hurry and book in to the next Breaducation® workshop on September 6 here.

For more information on Breaducation® visit our website.

For the Crave Sydney International Food Festival 2011 we’re also holding Breaducation® courses for everyone!

Dates: 
Tuesday, 11 October at 6.30-8.30pm
Thursday, 20 October at 6.30-8.30pm
Monday, 24 October at 6.30-8.30pm
Friday, 28 October at 6.30-8.30pm 

Make your booking by calling 1300 966 845 or enquiring online.