Back to Brioche

Aren’t my customers lucky?

I was messing around with simple brioche in France. Now I’m back in Wales the sheep’s cheese has been substituted with feta to produce Fig & Feta Brioche.

4 thoughts on “Back to Brioche

  1. Thanks Joe. That Cardinal red doorstep polish is hard to get hold of these days.

    Third full baking week this week. I’m doing the amazing Seigle d’Auverne in 1 & 2 kilo sizes.

    Looking forward to August.

    Mick

  2. Those look amazing. I’ve been in the mood for brioche, since here in Idaho, i f you want it, you must make it….alas. Was looking for recipes when I stumbled across your blog. Question: are they soudough (levain) ones?

  3. Hi Olive

    All my bread is sourdough.

    This week I’m doing chocolate brioche for chocoholic customers.

    Best wishes

    Mick

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