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.
Luckily for us (and you), bread is a fixture throughout the seasons. Whilst it is best enjoyed freshly baked, it is a fact of life and love that bread will go stale. The silver lining to this natural occurrence lies in the humble and wholesome crouton, a crispy, culinary creation that adds delightful crunchy textures to soups and salads.
...