Michael Klausen – Founder & Director
Growing up in Denmark, Michael took up cooking at the age of 12 and was soon impressing large gatherings of family and friends. As soon as he finishes school Michael sets up a busy catering business. He began his professional training at the age of 20, working with some the best chefs in Copenhagen.
For a few years Michael divided his time between Denmark and France broadening his culinary experience. He styled and ran an acclaimed restaurant and hosted a TV cooking program before travelling to Australia. Working with Tony Papas at the Bayswater Brasserie from 1989, Michael extended his skills, revelling in the freedom of contemporary Australian food. He was Head Chef at Bayswater Brasserie for 5 years before Tony and Michael conceived and established the Boathouse at Blackwattle Bay, where Michael was initially Head Chef and then General Manager. He published his first cookbook in 2005, called “Sharing Food Sharing Passion”. In 2000 Michael and Tony established the Brasserie Bread Company. Michael is also on the board of the Baking Industry Association of NSW.
Michael shares our enthusiasm and belief that sharing and cooking food has healing properties.
“I have been baking sourdough bread for more than 25 year and have in all that time believed in sharing and education adult and kids about the joy of baking bread. I often see the joy and happiness in children’s eyes when they stick there little hands into a soft velvet dough. I see adult from all ways of life that all gets grounded and relaxed when hand kneading a dough. The beauty of creating one of the most gratifying and heart-warming types of food is that it keeps on giving. Creating life out of flour water and salt, seeing the transformation into an airy dough and then again into a crusty beautiful loaf of bread. Then to finish it all by sharing and eating the magic.”
Michael Klausen’s Spelt & Honey Banana Bread
Why not have a go at Michael’s amazing bread recipe here.