Monday, February 2, 2009

Brasserie Breads Sydney 3: The Pastry Section

Brasserie Breads: Pastry Shop

Perfect eclairs! Mango, Raspberry and Chocolate

All Butter Croissants baked the previous night and cut, waiting for a filling and topping of frangipane and Almond flakes. This used to be a way of using up the left-over plain croissants. Now most bakers are having to bake plain croissants to keep up with the demand.

I enjoyed working with Mark, Lisa, Chris and his crew in the pastry section at Brasserie. For a start it was air conditioned! Having just been built a few months ago it was all new. From the moment I got in, the sleeves were rolled up and production started.

Although they have a limited repertoire of products at this stage, everything is fine and exact. Some of their major premium customers would not accept a product that was not perfect.

I was impressed with this dedication to perfection.

The main products were Croissants, Danish, small cakes (friandes), brioche, tarts, banana bread and a line of French pastries that are being developed for the retail section.

Butter from Belgium, already in blocks., waiting to be rolled into the croissant dough. This delicious and pliable butter is excellent for laminated doughs. I had to laugh though, in Canada we buy butter from New Oz they use butter from Europe...both our countries are full of cows, who' is counting food miles and carbon credits!

Pain au chocolate. One of the products made from the croissant dough. It was interesting to note tha the dough was made from scratch and rolled out into finished product in the same shift.

Blueberry almond tarts...yum!

No comments:

Why this blog.....

My photo
January to March 2009. I was on Professional Development leave from my teaching Job at the Culinary Institute of Vancouver Island Universtity. I chose to take a 3 month leave to visit bakeries and teachng institutions in Australia. Thank you to VIU and my union (BCGEU) for supporting this venture. The aim of this blog was to keep an ongoing diary of my experiences and share them with my students and colleagues. This sure beats coming up with a report and slide show months later. I mean "FRESH" is what baking is all about! Learned to bake back in 1978....making granola...but that is another story. .