History
Head Baker and Co-Founder of Brasserie Bread Michael Klausen spotted a gap in the market for high-quality, artisan sourdough bread when he was Head Chef at iconic Sydney eatery, Bayswater Brasserie.
Where It All Began
Long before sourdough was the bread du jour on tables around Australia, Head Baker and co-Founder of Brasserie Bread, Michael Klausen was keen to serve an authentic, delicious sourdough at iconic Sydney eatery, Bayswater Brasserie. With little on offer, he set out to create his own.
1982 - 2000
Michael along with Founder and Non-Executive Director, Tony Papas of Allpress Coffee, set out to master the craft of baking sourdough and pioneer the artisan bread movement in Australia.
Looking to California, where an artisan baking movement was gaining momentum, Michael and Tony learned from like-minded producers embracing old world baking traditions.
Michael and Tony discovered could only be described as “the ultimate loaf of bread”.
With a chewy crust, comforting density and distinctive flavour, Bayswater Brasserie’s sourdough began to develop a following among other chefs.
Taking its name from their original venture, Brasserie Bread commenced operation in 2000.
2000 - 2010
Now delivering to 20 restaurants, seven days a week, Brasserie Bread was pioneering the artisan bread movement in Australia.
Successfully introducing a range of new products to the market, from the sourdough batard to a range of delicious, traditional pastries, it was clear that a new space was required. In 2004 the Banksmeadow bakery was established, complete with state of the art ovens, filtrations systems and temperature control. In 2005 we introduced our much-loved kids baking classes, encouraging the next generation to engage with the art and magic of sourdough.
During this time, Brasserie Bread receives many awards, connects with the local community via an expanded retail café presence and upgrades its wholesale delivery fleet.
2010 - Present
As Brasserie Bread’s unique, high-quality product gained in popularity, it was time to expand into Victoria and Queensland.
In 2011, Brasserie Bread’s South Melbourne premises is launched, providing the freshest, highest-quality bread to flavour loving Victorians locals, cafes and restaurants.
During this time, Brasserie Bread launches an Australian-first single origin sourdough, expands into the Queensland market with a bakery in Molendinar and launches a retail outlet at Melbourne Airport.
