Large brioche loaf
A delightful cross between bread and cake, our brioche has a soft centre, tasty crust and slightly sweet flavour, created with free range eggs.
Did you know?
Our brioche recipe has received the converted Craft Guild of Chefs approved product endorsement, an impressive feat to achieve. With a fantastic yellow interior and golden brown crust, our brioche buns look glorious inside and out. Wonderful to be used on the day, but if past their best they’re perfect for French toast. Simply soak the brioche in a mixture of eggs, milk and some sugar, fry in butter and serve up a food waste fighting delicious breakfast.
- Energy (kJ)1459.2
- Energy (kcal)346.1
- Fat (g)11.6
- of which saturates (g)6.9
- of which monounsaturates (g)3.3
- of which polyunsaturates (g)0.3
- of which sugars (g)7.6
Values derived in accordance with the rules of McCance & Widdowson’s
The Composition of Foods integrated dataset (CoF IDS)
Wheat Flour (Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin)), Water, Concentrated Butter (from milk), Caster Sugar, Free Range Egg Powder (Free range eggs, Anticaking agent: E341), Yeast, Salt (Salt, Anti-caking Agent (Sodium Ferrocyanide: E535), Skimmed Milk Powder, Bread Improver (WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), Enzymes: Xylanase, Alpha Amylase, Glucose Oxidase, Flour Treatment Agent:Ascorbic Acid)
For allergens see ingredients in bold.
