The Real Brioche

Naturally leavened with a wild sourdough culture, it ferments slowly, allowing the dough to develop depth of flavor and better digestibility than conventional brioche. The long fermentation softens the sweetness, balances the richness of butter and eggs, and creates a tender, cloud-like crumb with a subtle tang. This process also helps unlock minerals in the flour and reduces heaviness, so it feels luxurious without being overwhelming.

Buttery, still golden, but carried by time, patience, and living fermentation rather than shortcuts.

Unbleached White flour , Starter - Cow fresh milk - free range eggs – real Butter - Cane Sugar - Himalayan Salt