It is great to have you on board Michael. For anyone that does not know, Brasserie Bread are an Australian bakery based in Banksmeadow, a suburb of Sydney. see: http://www.brasseriebread.com.au/
Michael and the team supply restaurants and hotels, as well as having a cafe/shop at the bakery. The cafe features an expansive window so that cafe-goers can watch the bakers (including pastry-bakers) mix, shape and whatever else bakers do.
If you are in or going to Sydney, Brasserie is a short drive from the Airport at: 1737 Botany Road, Banksmeadow NSW 2019. Phone 02 9666 6845. email: [email protected]
You were all most kind when we came to pick up some spelt flour from you a month or so ago - thank you. It's lovely to have you here at sourdough.com, and I look forward to seeing more photos of your beautiful breads!!
Really? I was just checking out your existing webpage, and I think it looks great! Though the per serving calorie count on your friands worries me a bit.. ;)
Will check out your new website next week - good luck with the launch!
Sigh. Since my rear end got so big that it was given its own postcode.
;)
Speaking of friands - Michael, I love the shape of your friands! Do you import your own moulds? I've never seen a baking pan with that shape - they really look very special! You've made me dissatisfied with my boring oval friands now... :)
there is lots of very creative shapes, and every time we do a new cake we find a new shape. Their is another brand that has a more domistic purpose, I think that they are called wonderflex.
Every time I go and get supplies from one cake supplies shop, I'd spend ages oogling at these demarle pans. Pyramid, or pointy oval, or half sphere? I'm glad someone here uses them, as I'd appreciate answers to some of my questions...they ain't cheap....before I force myself to choose one.
1. They appear rather thin/flimsy. How do they handle? 2. Like Celia commented...will the baked goods brown? 3. Will they tear? 4. Are the cakes as easy to remove as they seem?
Thanks!
Just to drag this thread back to sourdough...I might use them for sourdough buns, lol.
It is the most amazing product for cake making. It is light easy to clean, stores easily hanging like a pair of pans on hangers with the 2 clips. they bake really well, they do not need lots of greasing, they have a long life around 2000 bakes, and yes the cakes are easy to remove if you treat them properly (no soap).
So as you can read we don't like them
I have tried baking bread in them, and it came out ok.
I did some research into Flexipan, and found out that they're a combination of silicone and fibreglass, which might explain why they don't have the same browning issues as cheap silicone pans! Certainly your Brasserie Bread cakes don't look like my muffins did when baked in the $8 silicone pan I bought at the local department store! TP, be aware that the Flexipan seems very very expensive - I found one online retailer, and many of the pieces were upwards of $100 each.
Michael, has your new website gone "live" yet? Haven't had a chance to check...
Yeah, I do know their price$$$...hence, the looooonnng deliberation/dreaming/pondering/calculating. Once in a while, the shop has a sale, though. If I can wait that long...
The website has been updated and was launched Friday night.
As you will see there are a couple of new things on there, specially the training and workshop section.
Hahaha...I already went in there and asked them if they had a pan that shape, and said how wonderful your friands looked. Good on them, they're so loyal, they didn't even tell me which pans you used, even though they did say you were their customers.. ;)
Congrats, new website looks great! I spent about 15 minutes checking it out, liked the training stuff, and the kids classes you hold look like they'd be heaps of fun. My son really enjoys doughmaking (I had to buy him a white baker's hat), particularly pizzas!
And I didn't realise you'd evolved from the old Bayswater Brasserie! :)
Replies
Michael and the team supply restaurants and hotels, as well as having a cafe/shop at the bakery. The cafe features an expansive window so that cafe-goers can watch the bakers (including pastry-bakers) mix, shape and whatever else bakers do.
If you are in or going to Sydney, Brasserie is a short drive from the Airport at: 1737 Botany Road, Banksmeadow NSW 2019. Phone 02 9666 6845. email: [email protected]
TP
Hi TP
I you are coming to our bakery, please don't be shy, ask the guys in the cafe if I am around so I can give you a tour of the place.
Michael
You were all most kind when we came to pick up some spelt flour from you a month or so ago - thank you. It's lovely to have you here at sourdough.com, and I look forward to seeing more photos of your beautiful breads!!
Cheers, Celia
We are launching a new look for the website later this week with lots of new photos.
michael
Really? I was just checking out your existing webpage, and I think it looks great! Though the per serving calorie count on your friands worries me a bit.. ;)
Will check out your new website next week - good luck with the launch!
thanks for pointing it out
m
Celia, since when did you check calorie counts????? lol!
TP
Sigh. Since my rear end got so big that it was given its own postcode.
;)
Speaking of friands - Michael, I love the shape of your friands! Do you import your own moulds? I've never seen a baking pan with that shape - they really look very special! You've made me dissatisfied with my boring oval friands now... :)
The shape of the friands is from one of the flexipan. check out http://www.demarleusa.com/
there is lots of very creative shapes, and every time we do a new cake we find a new shape.
Their is another brand that has a more domistic purpose, I think that they are called wonderflex.
Arrrgh, you make friands that look that good using a silicone pan? Wow...you guys are amazing!!
I can't make anything I bake in a silicone pan brown properly - I get more of a steamed texture rather than a crisp baked one.
Hey, I like your new photo.. :)
Every time I go and get supplies from one cake supplies shop, I'd spend ages oogling at these demarle pans. Pyramid, or pointy oval, or half sphere? I'm glad someone here uses them, as I'd appreciate answers to some of my questions...they ain't cheap....before I force myself to choose one.
1. They appear rather thin/flimsy. How do they handle?
2. Like Celia commented...will the baked goods brown?
3. Will they tear?
4. Are the cakes as easy to remove as they seem?
Thanks!
Just to drag this thread back to sourdough...I might use them for sourdough buns, lol.
Cheers
TP
It is the most amazing product for cake making. It is light easy to clean, stores easily hanging like a pair of pans on hangers with the 2 clips.
they bake really well, they do not need lots of greasing, they have a long life around 2000 bakes, and yes the cakes are easy to remove if you treat them properly (no soap).
So as you can read we don't like them
I have tried baking bread in them, and it came out ok.
I'm sold. Now to agonise over what shape to get....
Cheers
TP
I did some research into Flexipan, and found out that they're a combination of silicone and fibreglass, which might explain why they don't have the same browning issues as cheap silicone pans! Certainly your Brasserie Bread cakes don't look like my muffins did when baked in the $8 silicone pan I bought at the local department store! TP, be aware that the Flexipan seems very very expensive - I found one online retailer, and many of the pieces were upwards of $100 each.
Michael, has your new website gone "live" yet? Haven't had a chance to check...
TP
Hahaha...I already went in there and asked them if they had a pan that shape, and said how wonderful your friands looked. Good on them, they're so loyal, they didn't even tell me which pans you used, even though they did say you were their customers.. ;)
Congrats, new website looks great! I spent about 15 minutes checking it out, liked the training stuff, and the kids classes you hold look like they'd be heaps of fun. My son really enjoys doughmaking (I had to buy him a white baker's hat), particularly pizzas!
And I didn't realise you'd evolved from the old Bayswater Brasserie! :)