Brioche tressée de Metz – a braided brioche (three pieces of dough braided together) from Metz during festive occasions.Unlike the brioche parisienne, the brioche de Nanterre is rectangular and made up of balls of dough placed side by side.
Brioche de Nanterre – the historic brioche dating back to the days of Saint Genevieve in 450 AD.Brioche de Paris is recognizable for its shape, made up of two superimposed balls, the smaller one on top of a larger one. Brioche Parisienne – the classic brioche made from butter, eggs, milk, flour, sugar, salt, yeast.There are several types of brioches, with each region having its own recipe and speciality: The purportedly famous saying by Marie-Antoinette was actually “ Qu’ils mangent de la brioche!“, not “cake”, which is gâteau in French.
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