Brioche: the basics of rich, soft dough

Brioche is a different kind of pastry from the laminated croissants and Danishes on our counter. Instead of layers of dough and butter folded over each other, Brioche is made from a rich, kneaded dough where butter and eggs are worked directly into the dough itself. The result is a completely different texture — instead of crisp, flaky layers, you get a soft, elastic, slightly sweet interior.

The amount of butter and egg in Brioche dough is what sets it apart. The dough is richer and heavier to work with than a plain bread dough — it needs longer kneading to develop structure and longer proofing to rise properly. That’s exactly what gives Brioche its characteristic soft, almost pillowy interior, with a lightly golden crust on the outside.

When you slice a Brioche, you can see a fine, dense structure — strands of dough that pull apart softly, without breaking. The flavor is mildly sweet, with a noticeable butter note, without ever being too heavy. That balance is what makes Brioche such a flexible product — good on its own with coffee in the morning, but also used as a base for other combinations at our counter.

Making Brioche takes the same attention to detail as our other pastries. Our bakery team kneads the dough early in the morning, lets it rise slowly, then shapes and bakes it to just the right color — enough to get that characteristic soft crust without drying out the interior. We follow the same principles learned through training with a Foricher master baker in Paris.

Brioche pairs beautifully with coffee — an espresso if you want contrast between the bitter coffee and the soft, slightly sweet dough, or a Caffè Latte for a milder, creamier match. Thanks to its soft dough, Brioche is also a good choice for anyone who wants something easier to bite into in the morning, while still being satisfying.

You’ll find Brioche at our Aerodrom and Kapistec Petit shops.

If you’ve only tried our laminated pastries so far, Brioche is a great way to discover the other side of our baking craft — a rich dough, patiently made, with a soft interior you’ll recognize from the first bite.