Our brioche is a premium, French-style enriched bread distinguished by its signature paper-thin, mahogany-colored crust and an exceptionally soft, pillowy golden interior. 

Crafted by hand using traditional slow-fermentation methods, this loaf blurs the line between fine bread and delicate pastry.

Preparing our brioche requires patience and precise technique. We use milk and eggs instead of water.

The dough contains a quarter pound of unsalted, sweet butter per loaf.  This rich butter is meticulously kneaded, one tablespoon at a time, into the dough to create a silky texture. 

The dough is allowed to slowly proof in the refrigerator. Fermentation is allowed to continue, under controlled conditions, for over a day.  This allows the yeast to develop complex, nuanced flavors. 

Traditional Shaping: Hand-braided or rolled into smooth Nantaise style geometric rounds before its final rise in the baking tin.

This bread is a favorite in our homes because it holds its shape beautifully while absorbing liquid; it is highly versatile and serves as the ultimate base for decadent French toast, bread puddings, or simply sliced and slathered with fruit preserves.