Melbourne Airport


Everything you knead to know about bread: what makes artisan sourdough special?

Mar 31, 2016

Rushing for your flight and require a little slice of doughy heaven? South Melbourne’s favourite bakery, Brasserie Bread is now open at Melbourne Airport’s Terminal 4, baking beautiful artisan sourdough bread for travellers. So what makes Brasserie Bread’s buns so different to a standard loaf?

It’s artisan:

Did you know, an artisan baker is a craftsperson who is trained to the highest skill level to mix, ferment, shape and bake a hand crafted loaf of bread? At Brasserie Bread, 20 artisan (bread & pastry) bakers across Australia are producing tasty, nutritious and preservative-free artisan bread, making all products even more wholesome and enjoyable.

It’s locally sourced:

Brasserie Bread co-founder, Michael Klausen, wanted to produce a product that could be traced from paddock to plate. Introducing Single Origin Sourdough, Brasserie Bread’s famous locally grown loaf of bread. The Single Origin Sourdough is made from a grain that originates from a single source that can be 100 per cent traced back to the Australian farmer and region where it was grown, in the Flinders Ranges in South Australia.

It’s a labor of love:

Baking fresh, delicious artisan sourdough bread takes time. Using a natural fermentation process similar to that of making wine and cheese, Brasserie Bread's sourdough is leavened slowly with a natural starter, with each loaf taking a total of 3 days to make.

So when you’re enjoying a Brasserie Bread sandwich, avo smash on toast, or even a delicious croissant, know you’re supporting Australian farmers, consuming a quality product that contains no preservatives, and is made with passion by experienced artisan bakers.

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