Brioche

Enriched bread dough built on an astonishing ratio of butter and eggs, first mentioned in texts as early as 1404. Marie Antoinette’s apocryphal “Let them eat brioche” cemented its cultural identity; today it is the base of everything from gourmet burger buns to pain perdu. Compared to the croissant, brioche contains up to 50% more butter per serving, making it richer, and is 30% cheaper than the average artisanal loaf.