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Pain brioché
Our Breads Nos pains
Other Baked Goods
Other Services
Bread Images
Bread Sayings
About Us
Our Equipment
References
From the Baker's Bench
Site Map
Pain brioché
Our Breads Nos pains
Other Baked Goods
Other Services
Bread Images
Bread Sayings
About Us
Our Equipment
References
From the Baker's Bench
Site Map
BOULANGERIE
NORTH HEAD BAKERY
Hearth breads, Craft and Community since 1988
Hearth breads, Craft and Community since 1988
The
illustration is taken from the recipe for pain
brioché
published by the Institut
National de la Boulangerie on its Cannelle.com
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