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

Will the burger craze that has swept the nation ever pass? HMM NAH. The milk bun has become synonymous with some of the East Coast’s best burgers, offering a more savoury experience to the blockbuster brioche. The soft, sponge-like bun is absorbent and malleable, keeping the burger in shape and the eater’s hands un-sauced. The inclusion of milk and butter in the fermentation process help the milk bun to get its golden-brown colour and light sweet flavour.

Sourdough Lunch Roll

Sourdough Lunch Roll

There comes a time in every eater’s life when the want outweighs the burger. We’ve been there, done that and made the sandwich. Presenting the epitome of elongated lunch time fare.

Long, thin and extra crusty, this sourdough roll is Stone Baked to near-perfection. It’s crunchy, chewy crust makes it the preferred companion for tender, juicy meats or marinated vegetable antipastos. The rustic look means this lunch roll will be right at home in a deli or café.

Sourdough 9-Inch Roll

Sourdough 9-Inch Lunch Roll

Like its little sibling, the 9-inch sourdough roll is a Stone Baked menu star created for the good of sandwiches the world over. A long cut along the side opens its pillowy inside to a world of flavour in which you are supreme ruler. But remember, with a great roll, comes great possibilities. We have opted for fresher fillings, focusing on the crunch and cut of a classic ham salad.

Sourdough Loaf Café Style (Sliced)

Sourdough Loaf Café Style (Sliced)

We’re not ones to get stuck in old ways, but when it comes to starting a breakfast we believe in a solid foundation to build on. That’s why we have innovated our Sourdough Loaf to this pre-sliced disposition.

The rugged looking bread-winner has been sliced thick to provide support for any lunch or breakfast families you pile on top! We’ve taken the hard work out and cut each piece in perfect unison, leaving the lovingly layered poached eggs, bacon, avocado or feta to your discretion.

Stone Bake Ciabatta

Stone Bake Ciabatta

Born out of the intense furnace of our Stone Bake oven, the ciabatta loaf’s open structure and crumb is bubbly and chewy like the traditional Italian style intended. Staying true to the ways of the old country we have made this loaf with extra virgin olive oil so you only need to master the hand gestures to go with it.

Serving a few pieces of this flavoursome bread with meatballs is a sure-fire winner in our books, but that doesn’t mean we don’t want to hear yours!

Stone Bake Multigrain Batard

Stone Bake Multigrain Batard

Loaded from crust to crust with oats, sunflower seed, pumpkinseed, kibbled soy, poppy seed and linseed, our multi-grain Stone Bake batard is ready to get as cut as the health nut eating it. Slice it thick for toasting or leave it soft for sandwiches, whichever way you go there will be an orchestra of texture to accompany each bite.

Another breakfast star, the smaller girth of the batard means you might need a few extra slices on the plate!

Stone Bake White Batard

Stone Bake White Batard

Baked in our traditional Stone Bake ovens, the artisan appeal of this large white loaf is the blank canvas that hides beneath its crusty skin. The soft innards are a blank canvas ready your taste brush to paint a masterpiece of delectable fillings.

The white, pillowy texture of this little loaf means it is capable of savoury and sweet things. Jump on our Facebook Page for a simple recipe using honey and basil!

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