Brioche: A Sweet French Classic

The brioche is a rich, soft, and slightly sweet bread that originates from France. There are over 30 types of brioche in France alone, including Brioche Parisienne, Brioche Nanterre, Brioche De Metz, Brioche Chinois, Brioche De Saint-Genix, Brioche Vendéenne, and Brioche Tropézienne.

So, what is brioche really? Brioche is a pastry and a delectable sweet bakery items traditionally made with butter and eggs that gives it a rich, slightly sweet and buttery flavor. It is recommended to mix slowly and for a long time before adding the fat. This creates the specific, soft and melting  texture of the brioche. For industrial production, reducing fermentation time—necessary due to large quantities of butter and sugar—can be managed using pre-fermented dough.

Most popular variations

🍫 Chocolate brioche: Rich and indulgent, made with cocoa powder for a deep chocolate flavor.

🥯 Brioche bagel: Soft and slightly sweet bagels with the tender crumb of brioche.

🥐 Croissant brioche: A hybrid combining the flaky layers of a croissant with the richness of brioche

🍬 Brioche praline: Also called Saint Genix, this type of delightful brioche is adorned with iconic pink pralines that originated in Lyon.

🍞 Sourdough brioche: Adds a tangy twist using sourdough starter for a unique flavor.

🌱 Vegan brioche: Made with plant-based ingredients for a dairy-free and egg-free option

🥖 Brioche baguette: Elongated brioche loaves, perfect for sandwiches or as an accompaniment to meals

🧁 Cinnamon brioche bread: Aromatic and sweet, infused with cinnamon and sometimes topped with icing.

Blend tradition and innovation in every brioche

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Ingredients for every brioche
SOFT'R MELTING
Bakery improver for soft and sweet recipes containing at least 10% sugar and 5% fat It will provide an excellent freshness and melting mouthfeel throughout the whole shelf life.
Sapore Daphne Tempo
Sapore Daphne is a wheat-based liquid sourdough inspired by the iconic sourdoughs of San Francisco. With a balanced acidity and slightly floral notes. Use at higher levels for more pronounced acidity. Perfectly compliments a wide range of baked goods such as laminated items, toast breads and hamburger buns.
Sunset Glaze
Premium Ready-to-use egg-wash alternative for glazing sweet or savoury products. Vegan Friendly.
Intens Freshness
Intens Freshness is a modular solution that improves the freshness of bakery products.
Sapore Attila Tempo
Sapore Attila Tempo is an inactive stabilized liquid wholemeal rye sourdough. It is made with regenerately farmed flour made with single origin flour.
S500CL
A high-quality clean(er) label multi-purpose improver that guarantees great volume, dough tolerance and freshness, even under very challenging conditions. S500 is highly versatile; you only need one improver for all types of yeast-raised baked goods applications.
Mimetic 20
A plant-based specialty fat for lamination. Gives croissants, Danish and puff pastry, a like-butter indulgent taste experience, while being easier to work with and more cost efficient. Replaces butter and upgrade margarine-made products. Helps boost freshness.
Sourdough
Puratos’ leading Sourdoughs allow you to produce fresh, tasty and high-quality bread products easily and quickly. Increasing productivity, enhancing aromas and expanding product possibilities, our sourdough range provides satisfaction and convenience for consumers, bakers and industrials alike.
Fillings
Discover Puratos fruit fillings, as well as popular chocolate filling and nut and cream fillings to suit your applications and processes.
Glazes
Glazes and decorations are essential for differentiating bakery and patisserie products and converting passing interest into transaction.
Whole grains
Whole grains are the entire seed of a plant. Our Specialty grains range include sprouted grains and grains infused with sourdough that give health benefits, freshness and a rich taste to any dough.

Need a hand with your brioche?

At Puratos, we pride ourselves on having the expertise and solutions to support every type of production, from artisan bakeries to large-scale industrial operations.

A story of the brioche

The name brioche comes from the Norman dialect “brier”, which means “to knead the dough”. The brioche was first made in Normandy during the 16th century.

Normandy is famous for the quality of its butter. To be considered as a brioche in France, 400g of butter per kilo of flour is required. Over the centuries, brioches spread to many regions outside of France.

What makes brioche different from bread?

 

Brioche is different from regular bread due to its richer ingredients like eggs and butter, which give it a soft, fluffy texture and a slightly sweet flavor. This enriched dough results in a golden-yellow color and a tender crumb, making it versatile for both sweet and savory dishes. Regular bread, on the other hand, typically has a simpler ingredient list, a chewier texture, and a more neutral flavor. These distinctions make brioche a luxurious type of bread enjoyed for its unique taste and texture.

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What consumers say

Size matters! Mini brioches are trending as recent consumer research has shown that small snacks are winning big.