painbrioche

BOULANGERIE NORTH HEAD BAKERY
Hearth breads, Craft and Community

Pains de tradition française | Saint John Valley Bread | Pain complet |

Raisin Bread just out of the oven, 21 May 2010, photo by baker

Pain brioché we have been making since starting the bakery, mostly as pan rolls, or as several older Islanders say pan 'o rolls. From the same dough we have made during the same span of time , dinner buns, pan bread, raisin bread (shown above), 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.