There’s no doubt in 2020, with the rise in popularity of the local cafe, sandwiches, in all shapes and sizes, became the lunch item du jour! In 2021 this trend seems here to stay as we continue our love affair with the humble sandwich.
For this piece we were fortunate enough to spend a day in the kitchen with Brasserie Bread’s co-founder and celebrated Chef, Michael Klausen. We thought what better person to showcase our rolls and buns when creating incredible sandwiches!
Brasserie Bread’s much-loved co-founder, Michael Klausen, was Head Chef at iconic Sydney eatery Bayswater Brasserie (our namesake) when he, alongside Tony Papas (Allpress Espresso founder), baked his first sourdough loaf in 1995. Twenty Five years on and Michael is still as passionate as ever about artisan baking!
For our Big Ass Sandwich piece, Michael created a varied collection of sandwiches which can be tweaked to your liking. See the collection below:
Above: Americano-Italian classic of piled high mortadella, provolone, Westmont pickles and Nduja (pronounced en-DOO-ya which is basically spreadable spicy salami) on our Long Roll.