The Bread Board

The Bread Board

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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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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