The Bread Board

The Bread Board

What’s with all the cronuts and cruffins? The advent of bakery hybrids.

Cronuts, wonuts, crookies, townies, cruffins, and duffins – it’s like everyone has overbaked their brains! Yet for an industry where the iconic white bread roll and its even-steven sliced loaf counterpart have ruled supreme, it’s great to see such innovative new products coming from bakeries both in Australia and overseas.

And the public aren’t complaining either! Hungry punters are lining up in droves to try the Frankenstein treats.

Bakery Hybrids - CronutMuch of this hybrid hysteria started with the Cronut, a clever croissant-donut creation that launched in New York in 2013. Come 2016, people are still lining up at the Dominique Ansel Bakery about an hour before it opens to collect the gluttonous snack, with the bakery enforcing a strict Two-Cronut per customer limit.

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The first batch of stone bake

Here's a little video of some of the first Stone Bake products coming out of the oven! We assure you that the loaf in hand was consumed by the beholder.

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The stone bake range

History is marked with momentous occasions, inventions and innovations.  Stretches of time are often divided by the tools and materials used. In a time of growing agricultural and societal organization, the Stone Age was much more than the use of rocks as a weapon – it set the stage for our evolutionary journey - one that still has a long and exciting way to go.

But most importantly for us, bread was invented.

Since that ingenious moment some 30,000 years ago when the ingredients of ground wheat and water were unified and yeasts were given new life then exposed to the residual heat of an open flame, humans have been creating nourishment for one another.

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A recipe for rainy days: Boston baked beans

a recipe for rainy days

There is something truly comforting about the simple dish that is baked beans and toast. On a brooding winter’s day as the rain pelts against the windows of the local café, washing away any motivation for that day’s plans – a classic homemade baked beans dish is a remedy for dampened spirits.

For some, memories of the saucy dish are confined to a can, whilst others have more intimate memories of hearty dishes created from a family recipe. Whilst, we have an unconditional fondness for the classic can of variety of baked beans, this particular article hopes to inspire sharpened knives, simmering pots and crusty Bakers Maison bread rolls to serve.

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Croutons to accentuate those winter meals

croutons accentuate winter meals

The month of April marks a true change of season in Australia. As the daylight savings clock moves forward and the night time reaches us earlier, so too do the cooler temperatures that signify the undisputable arrival of Autumn. As brown leaves begin to litter the foot paths of our leafier suburbs and mornings become that little bit harder to climb out of bed, we here at Bakers Maison begin to think of the sensually remedial dishes that accompany the cooler months of the year.

Soups, casseroles, and braises are the decidedly heavier meals that flourish in our homes. With rich and layered flavours, these dishes are hearty in their nourishment and comfort. This is why we have decided to make April’s update about an addition to soups and casseroles that never goes astray: the crouton.

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