What is the fascination with Brioche?
I recently spent a long weekend in Hamburg and was looking forward to eating a proper Hamburger (not a person from the City, the food). But every single burger restaurant served their burger in Brioche, which I’m allergic to.
Everywhere you go there is Brioche. In breakfast rolls, bruschetta, pulled pork buns and now it has even made its way into the Wetherspoons Beer and Burger deal. Boo, hiss!
The top of the Brioche bun is always photogenically shiny like Kim Kardashian’s perfectly highlighted cheekbones. Don’t get me wrong, it looks nice, and is definitely Instagram worthy. But when you get inside it’s yellow. To me, bread comes in two colours: white and brown. Since when has bread been yellow? Does it taste nice? Mr Allergy says not particularly – it’s too sweet. I’ll never know, but it doesn’t appeal to me.
Maybe the reason for the current Brioche overload is that enriched dough sounds more luxurious and expensive than a floured bap. But what’s wrong with a good old fashioned sesame seed bun? Or if you’re pushing the boat out, a rustic ciabatta. You’re going to get dusty hands from the ciabatta or the floured bap, but surely that’s part of the joy of munching your way through a massive burger.
I guess that until this current phase is over and done with, I’m not going to get a good burger unless it’s cooked at home. And who knows what might follow the Brioche craze? Whatever it is, I’m sure it will look beautiful on social media, regardless of the taste!