March '09, Issue 1
NEW! BRASSERIE BREAD TRAINING SCHOOL
The artisan baking workshop (pictured above) was recently featured in the popular Channel 7 program, Sydney Weekender. Click here to watch the clip on facebook (you will need to sign in to view the clip).

For information on class outlines and timetable, please click here

In November 2008, Brasserie Bread unveiled its latest and most exciting addition to the family - The Brasserie Bread Training School.

Our dedicated Training facility is furnished with its very own Italian stone-hearth oven, along with a dough mixer, stainless-steel bakers benches, and all the necessary equipment to bake your very own artisan products from scratch.
 
The ever popular "Free Kids Baking Class" continues every Saturday, and due to popular demand we now offer Birthday Baking Parties on Saturday afternoon (POA). School Holiday classes are available for kids of all ages (including a class that involves mom & dad!), and school excursions can also be arranged. The Training School caters for adults as well, with evening workshops to learn about artisan bread baking, pastry making, and corporate Team Building sessions.

For information or bookings, please call the Training Department on (02) 9666 6845.


What's New
Get your Hot Cross Buns this Easter!
Don't forget your favourite Hot Cross Buns fresh from the oven this Easter.

Brasserie Bread's legendary hot cross buns are now available for sale in our Bakery Café. Made from freshly ground spices, eggs, butter and fresh fruit, the warm and spicy aroma of these buns are enough to get anyone out of bed!

Available in clusters of six, or single buns.
Stop by to pick up a tasty cluster, or place an order with us for pick-up straight from the oven in time for Easter Friday!
2009 Royal Fine Food Show

No bakery shone brighter at the 2009 Royal Fine Food Show than Brasserie Bread!
Having won a staggering total of 17 awards for our breads, pastries and cakes, that's a record even for us!

Our Gold Medal winners include the famous Brasserie Bread Croissant as well as the Rosemary Pane Croccante and Nigella Pane Croccante.
Left to right: Nigella and Rosemary Pane Croccante pictured respectively
Some of our Winners
Croissant GOLD
Rosemary Pane Croccante GOLD
Nigella Pane Croccante GOLD
Sourdough Batard SILVER
Baguette L'Ancienne SILVER
Quinoa & Soya SILVER
Caramelised Garlic Loaf BRONZE
Olive & Rosemary BRONZE
Apple & Poppyseed cake BRONZE

Café News
The Bakery Café
Set in a modern and bright industrial space, our newly refurbished Bakery Café is anything but ordinary.

Opening hours:
7am - 3pm (Mon-Fri)
 8am-2pm (Saturday)
Drop by for a mouth-watering meal in the newly-refurbished Bakery Café, where you can watch our artisan bakers at work through a unique glass viewing gallery. With the addition of a brand-new retail section, you can also browse through Brasserie Bread's many products, including our latest (and tastiest) patisserie additions. The Bakery Café serves breakfast and lunch six days a week.

**EASTER OPENING TIMES
Closed on Easter Friday and Monday
Open on Easter Saturday

The Bakery Cafe
1737 Botany Road, Banksmeadow NSW 2019
Five Minutes with...
Freddy Talib
Bakery Café Manager
What does your role involve?
 Making sure that all cafe operations run smoothly, from front-of-house to back-of-house.
What do you like best about working at Brasserie Bread?
 Every day brings a new experience, and I get to work with a great team of professionals.		 What's your favourite day of the week?
Saturday - it's got a great vibe and we get a wider range of customers coming in when they normally wouldn't get to come in on a weekday.
Become a Fan!
New! BREADUCATION CLASS
Get a 'behind-the-scenes' look into the world of Brasserie Bread with our latest offering: The Brasserie Breaducation Class! Learn about what goes into the process of making a truly great Brasserie Bread loaf. The most exciting part of Breaducation? Tasting the results for yourself!

First Monday of every month.
Cost:  FREE for Wholesale customers & employees; $70/person
Call or click here for more information.

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