Baker Bleu
Regular price
€28.50
A01=Mike Russell
A02=Emma Breheny
Age Group_Uncategorized
Age Group_Uncategorized
Author_Mike Russell
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Baker Bleu
Bakery book
best bread in Australia
best bread recipes
bread business
Category1=Non-Fiction
Category=WBB
Category=WBVS
Caulfield bakery
challah
COP=United Kingdom
country loaf
croissant dough
cult bread
Delivery_Delivery within 10-20 working days
Double Bay bakery
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Hawksburn bakery
home baking
home cook
homemade pastries
inspiring stories
inventive recipes
Language_English
leftover bread
Mia Russell Baker Bleu
Mike Russell baker
Neil Perry bread
Neil Perry favourite bread
PA=Available
Price_€20 to €50
PS=Active
roman style pizza
sandwich ideas
savoury baking
softlaunch
sourdough
sourdough pizza
starter
sweet baking
vegan challah
Product details
- ISBN 9781922616616
- Weight: 1010g
- Dimensions: 200 x 250mm
- Publication Date: 27 Feb 2024
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
- Language: English
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Baker Bleu The Book is a cookbook of sorts. At least, it has 70-plus delicious, inventive recipes for anyone who wants to emulate the best bread and Roman-style sourdough pizza bases in Melbourne. And those who are sandwich fiends (like Neil Perry), or who aspire to resourcefulness with leftover bread, or use croissant dough to make simple filled pastries at home (and prudently leave the whole croissant palaver to the experts). Or just crave the bakery's now cultish vegan challah (born of the fact its first low-grade food licence did not allow them to work with eggs). But there is more to it too. It's also a story of what's possible when you wake up one day and decide there's more to life than the soulless corporate grind. And you sign on with pluck and ambition to bake it till you make it.
Nicknamed blue as a kid, Mike Russell spent his twenties seeking that thing that would make him tick. Advertising wasn't it. Discovering baking at 25 was the aha! moment, and he moved around honing his skills with leading bakers across Sydney and Melbourne. In 2016, he and his then-banker wife Mia Russell sold their house, upset their parents, and threw everything they had at a tiny shopfront in Elsternwick, swapping blue for bleu because it sounds gourmet, right? Eight years later the couple are full time in their business - which turns out 40,000 items a week, and regularly sells out. They divide their time between two sites in Melbourne and a shiny outpost in Sydney's Double Bay.
