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Pain brioché

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Hearth  breads, Craft and Community  since 1988

pain brioché image from the INBP
   The illustration is taken from the recipe for pain brioché published by the Institut National de la Boulangerie on its web site. We have been making this bread for 15 years or more, in the form shown, which is known locally as panrolls or, more colourfully, pan 'o rolls. From the same dough we have made during the same span of time , dinner buns, pan bread, raisin bread, kaisers, and, rarely, pain tressé (braided breads) and pains fantasies. The appelation, brioché, refers by French custom to a dough which contains a minimum of 10% fresh eggs by weight of flour.

© 2010 North Head Bakery, 199 Route 776, Grand Manan, NB, E5G 1A4  506-662-8862