Brasserie Bread Appeals to Your Inner Food Snob with Single Origin Bread
Hardcore breadlovers can track the journey of their loaf from field to mill to sandwich.
Gone are the days when Australians were left to wonder about the precise genealogy of their toast. Following the trend set by the boutique coffee and chocolate industries, artisan bakers Brasserie Bread are upping their foodie street rep with the launch of their new single origin bread.
Touted by the bakery as an Australian first, Brasserie's Single Origin Sourdough and Single Origin Sprouted Wheat will be made exclusively from wheat grown in the Southern Flinders Ranges in South Australia, allowing consumers to track the journey of their bread from field to mill to sandwich.
Brasserie co-founder Michael Klausen apparently spent five years searching for the perfect wheat, before finally forming a partnership with Flinders Ranges Premium Grain. "I wanted to buy flour straight from the farmer," says Klausen. "It took five years, but I finally found them and being part of the harvest this year was like a dream come true... This flour is an expression of the soil and climate it was grown in."
Whether or not consumers can actually taste the difference, you've got to give Klausen credit for tapping into the zeitgeist. It's certainly not hard to imagine single source bread popping up on brunch menus around Sydney and Melbourne, probably with a little single source smashed avo on the side.
Brasserie Bread is available in various restaurants around Sydney and Melbourne, as well as the Brasserie Bakery Cafe in Banksmeadow and the T2 Cafe in Sydney Airport. And if you're not yet sold on single origin bread, check out Brasserie's promotional video below. It’s inspiring stuff.
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