Anthony Silvio is the “Breaducation Manager” of Brasserie Bread. He runs a training school and teach adults and kids of all ages how to make bread. Brasserie Bread is a wholesale bakery that makes about 16.000 loaves of bread a day to deliver to their customers across New South Wales, Victoria and Queensland. Would you like… Continue reading Brasserie Bread @ My Kitchen’s Story
Read More“Zaatar is an Arabic word that means thyme”. It’s how Nadine Abbas start to explain the concept of “Operation Zaatar“, a place where people can taste authentic traditional Lebanese food. The shop is located in Earlwood (309, Homer St -NSW). With Alex, her husband, Nadine had the idea to open a place where people can… Continue reading Operation Zaatar @ My Kitchen’s Story
Read MoreThe iBread and iCake era Bread, despite the consequences on our nutrition of globalization, trends, weight control and unlimited offer of food in general, remains a life habit, with the bakery industry producing extravagant varieties: traditional White Bread, Wholemeal, Whole Grain, Seeded, Baguettes, Artisan Loaves, Grissini, Focaccia, Ciabatta and Gourmet Breads seasoned with olives, potatoes,… Continue reading The iBread and iCake era
Read MoreProving whenever needed – even by night WHAT IS A RETARDER/PROVER? A retarder/prover is a valuable instrument in any bakery or pastry shop, but it is also very useful in the catering industry. With this unit, your dough will rise in a temperature and humidity controlled environment, by day or by night, allowing you to… Continue reading Organized Proving, you can!
Read MoreOmbra Salumi Bar, unique eatery Celebrating the art form of preservation is the newest in the Grossi family’s collection of establishments, Ombra Salumi Bar. Alongside Florentino with its three separate dining and drinking options: The Cellar Bar, Upstairs and Grill, Ombra Salumi Bar is a unique eatery that intends to preserve not only meats and… Continue reading Grossi Empire Grows with Ombra Salumi Bar
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