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Bready Goodness: Brasserie Bread

One Thursday, I decided to escape the office and spend my lunch break at the weekly Crows Nest Organic Markets. I got there fairly late, around 2:30pm and a particular stall caught my attention. I overhead the stallholder mention something about a sour cherry loaf and a 2-for-1 deal, so I had to investigate further. Mr Breadman from Brasserie Bread gave me a quick intro and as well as my choice of said sour cherry loaf, suggested I try one of their most popular breads, the caramelised garlic bread. I was stoked; I only paid about $7 for two loaves! With only half an hour to go before the markets finished up he told me he had been having a very slow day so it was lucky for me – I just happened to be in the right place at the right time. I was chuffed with my specialty bread bargain and promised to spread the word to my work colleagues and tweeps.


The Sour Cherry Loaf

I was particularly excited about this loaf because I love fruit breads but I’m one of those rare freaks who doesn’t like sultanas or raisins. In fact, I spend a good portion of my Sunday morning carefully extracting each morsel from my raisin bread before toasting it. Yeah, yeah, I know, I can see you rolling your eyes and before you tell me to just eat cinnamon toast my retort would be that it just doesn’t taste the same! I wasn’t aware at the time of purchasing but the sour cherry loaf actually does contain sultanas (gasp!) as well as sour cherries. I didn’t let this deter me – I needed to know how good this bread was. So I sliced, toasted and slathered with some good Tasmanian butter. The bread was divine. It had the perfect balance of sweetness, a good crunchy crust on the outside and a soft and chewy centre; perfectly textured bread with a burst of sweet and sour cherry every now and then. The only thing missing was a cup of tea!


Suggestions for sour cherry loaf:

• If you’re going to use a conventional toaster, make sure you don’t cut your slices too thin. You want it to be thick enough to get a good crunch on the outside without allowing the heat to dry out the centre. Otherwise, as Mr Breadman suggested, using a sandwich press would probably achieve the best result. I think he said that’s how they do it at the Brasserie Bread cafĂ©.

• This loaf would be absolutely ideal for making scrumptious French toast. But I doubt you’ll be able to resist eating it before it’s had time to become stale!

• If you’re having this for a yummy weekend breakfast, don’t forget to brew some nice tea or coffee!


The Caramelised Garlic Bread

I love garlic and I love balsamic reductions so it’s fair to say I knew I was going to enjoy this even before the bread hit my tastebuds. Unfortunately, I must have been a little too preoccupied jumping for joy with excitement because I left this loaf in the oven for a tad too long when trying to heat it through. It came out a wee bit crunchier than I wanted so next time I promise to pay more attention! The smooth textured soft white bread (they use milk in the dough) provided a neutral canvas to compliment the intensely sweet whole garlic cloves. It’s a nice modern spin on your traditional buttery garlic bread.


Suggestions for caramelised garlic bread:

• Because it’s a little different to your run-of-the-mill garlic bread it would be perfect if you were entertaining guests. You could serve it with dips before the main meals. The whole garlic cloves are very sweet so I’d suggest serving the bread with a delicious creamy dip to offset the intense sweetness; labneh, tzaztiki or raita would go well.

• On the salty scale you could go for a simple hommous or even a baba ghanoush would complement the bread nicely.

• But, if you’d like to keep it short (not literally!) and sweet, simply try drizzling good extra-virgin olive over the warm bread and finish off by crumbling some Maldon or pink sea salt over it before digging in. The oil and salt should work well with the sweet garlic. You could even try a bit of truffle oil for a little more decadence!

I’ve learnt a lot about Brasserie Bread since my first purchase and I wonder if I’d ever have come across these artisan bakers if my ears hadn’t pricked up about the 2-for-1 deal while I was quietly browsing (ok, fine; eavesdropping). But now, having tried a few of their delicious organic breads, there’s no doubt in my mind that I’d happily pay full price for a slice!

Brasserie Bread is located at:
1737 Botany Rd
Banksmeadow
NSW 2019


You can also catch them at specialty food stores and produce markets around Sydney. Or, conveniently order online then pick up in person at one of their suppliers or directly from one of their market stalls. Get a FREE loaf of your choice with your first online order!


words: Tricha Tippapart

4 comments:

September 3, 2010 at 4:30 PM Pennylicious said...

Yum! I can't wait to try the sour cherry bread, it sounds amazing.

September 3, 2010 at 10:28 PM Anonymous said...

dear god, that sounds amazing! I will be paying them a visit immediately.

September 4, 2010 at 2:03 PM Anonymous said...

Miss you so much here in Perth. I had a lovely Brekkie there a couple of weeks ago with friends and will be back in November... see you then! KB

September 7, 2010 at 12:44 PM Anonymous said...

OMgeee - those breads sound so delicious!

 
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