Offer - Reflets de France Plaited Brioche Loaf 600g
6 days guaranteed (avg. 13)*
Price per 100g: 66.5p
Brioche Loaf from Vendée Hand-plaited Pure Butter
Since the Middle Ages families from the Vendee region who live in the country have been making the "Gache" brioche loaf with breadcrumbs in the form of bread for Easter. In the 19th century the job of the baker became more general in rural France. These artisans changed the recipe and presentation of the brioche by plaiting it.
This lighter plaited brioche then became the cake for all celebrations. 20kg and 30kg brioches are still made to celebrate the traditional "Brioche Dance" to celebrate weddings in the Vendee region.
Country of Origin
Wheat Flour, Eggs Sugar, Reconstituted Concentrated Butter (14%) (of which colourings: Beta Carotene or Vanillin), Water, Raising Agent (Wheat Flour, Water, Salt), Invert Sugar, Yeast, Rum, Salt, Flavourings: Orange Flower and Vanilla, Thickener: Carob Flour.
Grilling fruit on the barbeque couldn't be simpler and served with this simple toffee sauce it's a perfect treat to end the meal.
A fruity take on Bread & Butter Pudding.
Blissful, luxurious open sandwich of toasted thick slices of brioche spread with Maille Hollandaise, topped with steamed asparagus spears and finished with lightly scrambled egg.
A wonderfully indulgent and fruity dessert.
1 hr 15 mins
A wonderfully decadent breakfast or brunch dish, pain perdu means 'lost bread' and can be made using any leftover bread; we've used brioche in our recipe.
- Life guarantee
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