Why is brioche so good and how did it get like that? We dive into the science and history behind adding butter, eggs, and milk to bread to create tender, pillowy bready magic. Also, in case we're the first ones to tell you: no, Marie Antoinette never said that.

 

Support us on Patreon:

https://www.patreon.com/bakingthebestofit

Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social