Brioche Oooo I loooove it to pieces

The origin of the Brioche bread appears as a word in a 1404 book.

The Brioche appeared in the Middle Ages in Normandy (North-West of France) and would be a derivative of a tighter bread made until then. Among the cities formerly very famous for the quality of their brioches are Gisors and Gournay, probably because of the excellence of the butter in this region (Normandy).

[mittens (Marilyn)]

Ooh, looks like it's going to be really good.

[Agnes]

The brioche is delicious

[*lynn]

interesting series of shots

[Carole Sandford]

Great series of shots.

[Annie-Sue]

you're giving us a real insight into the mysteries!

[Rob Z]

Interesting shot!

[Peter Dulis]

Yum

[Pyrrhula]

Great captures of the work to be done.

[KWind]

Wow... that looks like a lot of work! Great shots.

[Christine Sztukowski]

Nice series

[bkb in the city]

Nice

[Shutterbug]

I love your shots of the process. Hubby (the baker in our family) loves the look of your dough.

[Junan Heath]

Fantastic shots!

[Yao RL]

I love brioche, should give it a try during the Christmas holidays.

[Paula Fontanini]

This is so interesting to see the process behind the product. Excellent series of photos!

[Issi Bannerman]

Super interesting!

[John Lloyd]

@ https://geometrydashonline.io I love this ...

[Brian]

Lovely