Wheat flour (gluten), eggs, butter, sugar, yeast, Guérande salt 1%.

Store at room temperature, away from sources of heat and humidity.

Rectangular in shape with deliciously puffed and egg-golden tops, the brioche is the perfect treat to share with the family. Plain or dressed with your favorite jam, alone or with fresh fruit, your taste buds will enjoy the Poilâne® brioche.

If there is a piece left over, don't waste a crumb of this "bread-cake": make a lost brioche, breadcrumbs, mini-toasts to spread...

And if you have no more brioche, eat ... brioche.

The recipe for brioche, as we know it today, is said to have originated in Normandy, which, for the record, is also the birthplace of the Poilâne family! The word "brioche" is derived from the verb "brier", which means "to crush" in Norman, and which can be found in a type of bread from the Norman region of Bessin: brié bread.

Over time, many regions of France have invented "their" brioche: brioche mousseline, brioche bordelaise, brioche vendéenne, cognou (brioche from the north of France), pastis landais, each with its own shape, its own particularity, its own name.