Michael Klausen, co-founder and driving force behind Brasserie Bread, is seriously committed to single origin bread making. He knows the importance of using freshly milled flour for home bakers; “The first test I did with the Skippy Mill was an eye opener beyond belief. Making the dough with the freshly milled flour is such a great experience. The dough is beautifully alive and full of enzyme activity. The flavour of the bread is out of this world. Every home baker should mill the flour just before mixing the dough and have this as the standard.”

Michael Klausen

Brasserie Bread, a leading Australian artisan sourdough bakery, have launched a new baking class in Sydney: "Artisan Baking - From Grain to Bread". Using a classic Skippy grain mill, this course unlocks many baking secrets using freshly milled wholegrain flour. Expert tu
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