Award winning bakery to serve up its signature dishes at Sydney Airport

Sydney travellers can look forward to getting their fill of lovingly handcrafted breads and treats made from only the best, natural ingredients when Landmark Sydney bakery, Brasserie Bread, opens its doors at Sydney Airport's T2 domestic terminal on 17 February.

Artisan bakery Brasserie Bread, frequently features on "Sydney's Best Breakfast" lists, and its Bakery Café was awarded Favourite Café in 2006 by the Sydney Morning Herald Good Living Magazine. The warmth and tastes of this much loved institution will be recreated at its stylish new airport outlet, serving Brasserie Bread's award winning range of artisan bread and pastries seven days a week.  

Brasserie Bread is the realisation of a dream that started decades ago at Bayswater Brasserie in Kings Cross, the iconic Sydney restaurant opened by Tony Papas. Earlier in his career, Tony had worked with some of the best artisan bread bakers in San Francisco where he was introduced to the art of making naturally leavened bread.  Tony was joined by Michael Klausen who shared his belief that a great Sydney dining experience was not complete without a fantastic bread accompaniment.

The pair baked their first loaf of organic sourdough bread at the Bayswater Brasserie in 1995 and haven't looked back since. Since 2000 Brasserie Bread has been producing and supplying an award-winning range of artisan breads, pastries and cakes to more than 400 top restaurants, hotels, cafés and deli's 365 days a year.