Brioche Quotes

“We've only been sitting here forty minutes. I'm never at the morning table less than an hour and a half. I do some of my finest plotting over breakfast coffee and raisin brioche.”
― Dean Koontz, Forever Odd

“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?"
"You may indeed."
When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots.
Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.”
― Stacey Ballis, Wedding Girl

“He tended to the ovens, but was allowed to help the other chefs for a few hours, warming butter and measuring out orange blossom water to create trays of rich, buttery brioche.”
― Laura Madeleine, The Confectioner's Tale

“In the Rue de Seine he encountered Planchet, standing outside a bakery ecstatically worshipping a supremely appetizing brioche.”
― Alexandre Dumas, The Three Musketeers

“The spinach affects a lot! Its mild bitterness adds depth to the flavors surrounding it. It is highly nutritious, and its green color is a pleasing contrast to the golden-brown crust. But most of all...
... when wrapped around the salmon, it condenses and accentuates the fish's savory goodness!"
"Oh yeah! I thought I tasted a hint of bitterness when I took a bite. So that was the spinach!
That bite of bitterness made the sweet and mellow flavor of the salmon's oil stand out even more!”
― Yuto Tsukuda, 食戟のソーマ 19 [Shokugeki no Souma 19]

“Just a little bit of bitter spinach...
... isn't nearly enough to explain that gushing riptide of savory salmon flavor!
"You're right. There is another trick to it. When I made the crepe, I added both spinach...
... and this spice mix to it."
"A SPICE MIX?!"
Spice mixes, also called seasoning mixes or spice blends, are original mixes of herbs, seasonings, salt and pepper. Infinitely adjustable, spice mixes are the ultimate in seasoning, usable in just about every situation.
"Spices!"
"My mix uses salt, pepper, thyme, oregano, garlic...
... and dried bacon powder.”
― Yuto Tsukuda, 食戟のソーマ 19 [Shokugeki no Souma 19]

“He opened the small brown bag and held it toward her, and she could smell the butter. Notably, though, there was no grease soaking the bottom of the bag, like when Mom brought home donuts. She peered in.
"I think it's a croissant. And a chocolate croissant. And some kind of roll. And some other thing I didn't know what it was."
"Chausson aux pommes," Rosie said, pulling it from the bag. She was pretty sure anyway- it had the distinctive half-moon shape, and the slashes on top let her see a peek of what looked like apple filling.
"What's that?"
Rosie stilled as Henry shifted closer to her. He was just looking at the pastry, and she knew that, but still. He was close, and he smelled warm, and sleepy. And male.
"It's kind of like an apple croissant," she said, ignoring the rapid rise of her heartbeat. "Or an apple strudel. An apple turnover, I guess."
"Try it."
"You should have the first bite. You got it."
"I insist," Henry said, and he wouldn't take it from her. So she bit in, and the pastry flaked instantly, then yielded into sweet, soft cinnamon apples. It was so good that she had to imagine this would be the best thing she'd try today. But then Henry was grinning, chocolate smeared on his face, and he passed her the pain au chocolat, and she thought that had to be the best thing. But then the classic croissant was so perfect, each layer of lamination distinct, and then the brioche was dangerously rich, yet so light at the same time, and the éclair's filling was perfectly smooth, and the baguette made Rosie rethink what, exactly, the stuff she'd been eating for the last sixteen years was, because it couldn't possibly be bread, not like this...”
― Stephanie Kate Strohm, Love à la Mode