Brioche

French pastry · buttery bread · baking

Loaded with richness. Brioche has way more eggs and butter than regular bread, which makes it super tender and a little bit sweet. Chef Joël Robuchon said it's 'light and slightly puffy,' depending on how much butter and eggs go into each batch.

Golden and flaky. Brioche has a dark golden crust that's crispy and flaky on the outside. Bakers brush it with egg wash before it bakes, which gives it that gorgeous shine.

Born in France. Brioche came from France and belongs to a group of fancy pastries called viennoiserie. The name itself is super French, and so is the style.

Perfect texture inside. The inside of brioche is tender and almost clouds-like because of all that egg and butter. It's way softer than a normal loaf of bread.