The history of sweet brioche

The brioches au sucre are a variation of the traditional French brioche, characterised by its soft dough enriched with butter and sugar. The origin of brioche dates back to the 17th century in the Normandy region, where it began to gain popularity due to the high quality of local butter. Although the exact recipe for brioche has evolved over the centuries, it is known as a symbol of French high-end patisserie. The brioche au sucre, as a sweet variation, is distinguished by the inclusion of sugar in the dough, making it an ideal treat for breakfast or tea.

One of the most well-known historical references associated with brioche is the phrase “Let them eat cake”, which is wrongly attributed to Marie Antoinette. The quote appears in Jean-Jacques Rousseau’s Confessions, published in 1782, where he describes a princess who, upon hearing that the people had no bread, suggested they eat brioche instead. However, there is no evidence to support that Marie Antoinette ever said these words. Many historians believe that Rousseau invented the quote to criticise the disconnect between the aristocracy and the suffering of the common people, rather than reflecting an actual historical event.

Throughout the 19th century, brioche underwent transformations and adaptations in various regions of France. In places like Vendée, a braided version became popular, prepared with flour, eggs, and butter, often flavoured with orange blossom. During wedding festivities, Vendéans would prepare large quantities of brioche to celebrate the “brioche dance”. This tradition grew in the region, and in 1949, “Brioche Vendéenne” received a designation of origin, distinguishing it from other types of brioche made elsewhere in France.

In 1955, a pastry chef named Auguste Pralus, from the town of Roanne, revolutionised the world of brioche with the creation of the “Praluline”. This brioche, filled with pink praline made from Valencia almonds and Piedmont hazelnuts, was born by accident when Pralus dropped caramelised nuts into the dough. After baking them, he discovered that the result was a unique delight that quickly gained popularity, becoming one of the most iconic brioches in the region.

In the Côte d'Azur region, particularly in Saint-Tropez, a sweet version of brioche known as “Tarte Tropézienne” became popular. This dessert, created by the Polish pastry chef Alexandre Micka in 1947, consists of a brioche filled with a mixture of custard and buttercream. Micka, who settled in Saint-Tropez after the Second World War, patented the recipe in 1955, making it one of the most representative desserts of the French Riviera.

Today, brioches au sucre are a symbol of French cuisine, both in France and around the world. This type of brioche, with its softness and sweet touch, continues to be one of the most cherished treats in the country’s patisserie tradition. Its versatility and timeless flavour have secured its place on breakfast tables, at celebrations, and in many bakeries internationally, where it is enjoyed as a showcase of French culinary heritage.