The Bread Board

The Bread Board

Menu engineering: how to make your menu work harder

menu engineering how to make your menu work harder

The testing. The tweaking. The long hours. The costing. The portioning. The plating. The arguments. New menus are a lot of hard work and sometimes it can all feel like it is for nothing. Your favourite dishes don’t seem to get ordered, instead the crowd pleasers keep on rolling in. Why is that?

Often the way chefs put together menus is via a labour of love. Their research and inspiration leads them to create a menu of items that they love to eat and want to cook. The dishes are an expression of the flavours and trends that they are enjoying at the time.

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The magnificent seven: new products to save the day

Seven is a very special number for some cultures. We are not entirely sure which ones, but within the Bakers Maison culture the number is representative of the number of new products we have just released.

Inside the not-so-top-secret bakeries that produce the Bakers Maison portfolio of pane, our R&D team have been tinkering with new toys and ingredients to create some staples for your menu.

Milk Bun

Milk Bun

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Why Australians love breakfast so much

why australians love breakfast so much

Walk the streets of Surry Hills or Bondi on a Saturday morning to see Birkenstock-ed punters in throngs, shuffling timber stools and waving meticulously designed documents. The air is filled with chatter, as over-priced and over-bred dogs sit strung to a street sign. One wrong decision and the whole morning could be in ruin, tainted with acutely disappointed statements like… ‘I should have’ and ‘Oh! That looks better than mine’.

Yes, ladies and gentlemen, it’s breakfast time in Australia!

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The twelve breads of christmas (and how to serve them)

On the first day of Christmas, 
We made a special feast, 
With croissants, butter, ham, and cheese. 

On the second day of Christmas, 
We made a special feast, 
With two dinner rolls, 
And croissants with ham and cheese… 

The Twelve Breads of Christmas by Bakers Maison!

 

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The history of the croissant

the history of the croissant

Bakers Maison has an undying love for all things baked. As an authentic French Bake House, one pastry however is the ultimate indulgence. Hand-made with pure butter and a feast for the eyes, the croissant is a momentous part of French history. But what is the history of the croissant?

A brief history of the crisp, crescent comestible we all know and love is a tale full of culinary legends. People often think of France when they hear mention of the croissant, but Austria is the true country of birth for this famous pastry. Its Viennese, not French!

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