Like bread, only better, brioche combines the light and fluffy texture of a delicate pastry with the sweetness of a slice of cake (minus the guilt). Leave it to the French to come up with such a culinary achievement like brioche. And while we wish we could eat these little guys on a daily basis without fear of our waistlines expanding, we can indulge every once and awhile. Our friends at Seattle Magazine know this, and to help us out when we need to munch on something sweet, they’ve rounded up their favorite spots for brioche all over town. Naomi Craw of Seattle Magazine writes: The buttery shape-shifting dough appears in local bakeries as rolls, buns and shells filled with a delicious array of the sweet and the savory.
Nohra Belaid’s crème fraîche brioche hails straight from her home region in France and arrives as a crimped, tart-like shell with a warm crème fraîche filling that melts into the pastry (also available with seasonal fruit). $5–$5.50, Madison Park.
Masquerading as a cinnamon roll, the classic pecan caramel brioche bun harbors swaths of pecans and cinnamon beneath its caramelized exterior. Baker Carolyn Ferguson laminates the eggy brioche dough with butter before construction, resulting in light, ribbon-like layers. $3.79. Multiple locations including Madison Park.
Let your sweet tooth take you over to Seattle Magazine for the complete list of Seattle’s best brioche.
This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.
photo credit: Hayley Young