What Is Brioche?
If you're unfamiliar with Brioche, here's a simple introduction. The most decadent bread in the French repertoire — classified as Viennoiserie rather than bread because its butter content (20-25% of total weight) technically makes it a pastry. Normand brioche contains so much butter that legend attributed the phrase 'Let them eat cake' (possibly 'let them eat brioche') to Marie Antoinette. The dough must be mixed for 20+ minutes to develop enough gluten to hold the enormous butter load; if the dough overheats, the butter breaks out and the brioche loses its gossamer texture. Brioche à tête (with a topknot) from Normandy is the traditional form; brioche de Nanterre (in a loaf tin) is the everyday version used for the best French toast (pain perdu).
Where Does It Come From?
Brioche originated in Normandy, France. It's a beloved part of the local food culture and one of the dishes that best represents France's culinary tradition.
What Does It Taste Like?
Brioche has a distinctive flavour. The combination of Flour, AOP Normandy butter (20-25%), Eggs creates a taste that is characteristic of Normandy's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Sliced for breakfast, or as burger buns, or as pain perdu (French toast)
Where Can I Try Brioche?
The best place to try Brioche for the first time is in Normandy, France. If you can't travel there, look for restaurants specialising in France cuisine in your city, or try making it at home using our recipe guide.
Is Brioche Suitable for Me?
Brioche traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
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The most decadent bread in the French repertoire — classified as Viennoiserie rather than bread because its butter conte...
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