Love letter to the brioche

Dear brioche*,

I have always loved you. Since we first met, I knew you were vastly superior to the common croissant and its infinite variations (almond, chocolate, apple, and so on).

I love your substantial nature: since you contain eggs, you can be considered a meal in a pinch, to be consumed (head first) while walking down the street (preferably in Paris, but Montreal will do). Unlike  other viennoiseries, you are also low-maintenance: you leave no sticky residue on fingers or flaky shavings on clothing.

I love your size: you are just right, compact, a perfect accompaniment to a cup of coffee. Bakers, take note: this is how big a muffin should be (well, unless they are adorable mini muffins). My poor brioche! You are dwarfed these days by cookies and muffins (and sometimes – gasp! – even croissants) seemingly made for giants!

I love your shape: your beauty is unique. You are instantly recognisable in a crowd, with your jaunty head perched on your crimped bottom. I think it’s sweet that you need your own fluted tin to be baked in. This may be your only high-maintenance moment, but you save it to have in the secrecy of your own oven. I thrill in your shiny egg wash.

Others may dress you up with a sugar dusting, or dried fruit, but I love you au naturel – your simple, rich taste should not be undermined or distracted from by empty baubles.

Even if the French Baker only makes a few of you each day, (apparently “people here don’t know what to do with a brioche”), and you haven’t yet found your way into every ubiquitous Starbucks or Second Cup, you are still my favourite.

Yours,

Alex.

xoxo

*Or brioche à tête, to be specific.