At Banneton, our philosophy is grounded in the belief that as a food staple, our breads must be naturally delicious, wholesome and made without the use of artificial improvers or additives. With this in mind, we prepare our doughs gently, using only natural ingredients and time-honoured traditional methods to build flavour and texture without damaging the delicate structure of the dough.
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About Banneton
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In 2009 Banneton Bakery opened it's very first location on Balaclava Street in Woolloongabba. Banneton Bakery was established with a view of maintaining age-old principles of producing quality sourdough breads, quality pastries and savouries without compromise. Our philosophy is grounded in the belief that any food should be produced in the most natural way possible.
Breads
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Our range encompasses thoughtfully balanced sourdoughs, traditional French Baguettes, Italian Ciabattas or darker German rye amongst others. All of our sourdough breads are made without the use of bakers yeast. No compromise here. We "cultivate" and nurture 3 different sourdough "mothers", one wheat, one rye and one spelt.
Viennoiserie
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Viennoiserie usually defines any products made using a croissant dough or sometime puff pastry. We use only pure butter, no margarine. Our process is based on the french way in order to obtain a light and slightly flaky pastry. Cinnamon & Vanilla scroll. The french would call it escargot, but we like scroll.
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