The Bread Board

The Bread Board

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.

Continue reading

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.

...
Continue reading

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.

...
Continue reading

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.

...
Continue reading

On bread: simple suggestions that our staff love

It is no trade secret that Bakers Maison par baked and fully baked breads have been made with the same authentic French recipe since 1998. In fact, very little has changed except for the quantity of our batches as we continue to supply the chefs and cooks of Australia with the ability to give their customers freshly baked bread, every day. But, we are not closed to the idea of a new recipe at all and each chance we get we are trying to think of something else that we could couple with our products to create something extra delicious.

Sometimes the simplest of partnerships can be the best. Like a good quality butter smeared generously across a steaming pillow of fresh baked sour dough, or the outstandingly tasty combination of a top shelf extra virgin olive oil with it’s subtle, fruit and earth complexities lovingly drowning a crusty chunk of our artisan baguette. Such easy to create flavours are often tied to key points in your taste buds’ history, from ages both young and old – after all food is about the memories that it creates.

With this in mind we have compiled a couple of our team’s most loved and simple dishes, all with a single key ingredient in common – Bakers Maison bread.

...
Continue reading

Home | Privacy Policy | Terms | Sitemap | Bakers Maison Australia Pty Ltd © 2015 All Rights Reserved

Website by Icon Visual Marketing | Bakers Maison Australia Pty Ltd is a company owned by QAF Limited