بريوش

The 85% extraction flour gives it a subtle nuttiness I wasn’t expecting, and the butter shines through without being greasy. I’ve been using it for French toast, and it holds up perfectly without getting soggy.

The crumb is impossibly tender and the butter really comes through without making it greasy. I sliced it for French toast this morning and it soaked up the custard perfectly, then toasted up with a lovely golden crust. This is my new weekend treat.

The 85% extraction gives this brioche a lovely, hearty crumb while still keeping that buttery richness I crave. I’ve been using it for French toast, and it holds up perfectly without getting soggy. Really glad I tried this loaf.