About the product

What is a brioche exactly? What is it made of and how is it different to regular bread? And what family of pastry does it belong to? Well, the category of morning pastries to which the brioche belongs is a unique category in the world of bakery. The dough they are made of is rich in eggs, butter and sometimes milk. These give the pastries rich flavors and an airy and soft texture. Other pastries in this category are the famous croissant and other puff pastries like pain chocolat or pain raisin. This family of pastries is known in French as Viennoiserie (Viennese pastries) and as Danish pastries in English. The source of the special dough used in these pastries is indeed, Vienna, Austria. A Viennese baker opened a bakery in Paris in the mid-19^th century where he sold these pastries which were a complete novelty for Parisians. Why Danish? Well, these pastries were exported from Austria to Denmark and from there to the US, and so they came to be known in America as Danish.

When served

When freshly baked the brioche is good on its own. With some butter and fruit spread it becomes a real delicacy. If you make French toast you should try making it with brioche, and then it may come close to the original French toast as prepared in France.

About the manufacturer

La boulangere is a family factory founded in 1985 and specializes in ‘morning pastries’ or ‘enriched breads.’ These are usually enriched with butter and eggs, or milk, as an inseparable part of their dough.

The factory specialized in making pastries with a long shelf life, enabling their marketing outside France, and thus also in Israel.