Parisian Brioche (Brioche à Pompon)

The brioche has graced French tables since at least the 15th century — enriched dough that sits between bread and pastry. The Parisian version, also known as brioche à tête or brioche à pompon, is shaped in a fluted mold with a large base and a small topknot pressed into the center. Made with organic ingredients and natural levain, slow-fermented. A buttery, feather-light crumb under a deep, caramelized crust.

Allergens: Gluten, dairy, eggs

Weight: 350g ·