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Pain brioché
Edited 29 March 2016

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raisin bread coming out of the oven
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.

© 2016 North Head Bakery, 199 Route 776, Grand Manan, NB, E5G 1A4  506-662-8862