Champion Bread - Brasserie Bread
Michael Klausen from Brasserie Bread
Why did you enter the Sydney Royal Fine Food Show?
I believe Brasserie Bread has been entering the SRFFS for 10 years. We are very proud to be able to take part. Our team love the pressure to perform to the highest level and it is a big thing every year when we enter the products into the comp. The food service market that use our product acknowledge the quality of our bread.
What does this medal championship mean to you?
It brings pride to the staff and respect in the food service market.
Do you have any interesting news stories about your business/product?
I think the biggest story this year is that the Champion is not a white sourdough. For the first time the sourdough is a whole grain bread. It takes us 3 days to sprout the wheat before we blitz it and add it to the dough. Our business has grown to now include South East Queensland and it has been great to see how the market are appreciating and respecting artisan sourdough Bread.
What our Judges say:
"astounding volume and lightness of delicate crumb"
"a nice finish on flavour good texture"