Where patience (not my best friend) meets pleasure. Some things are worth slowing down for, are worth waiting at least a day to be eaten. This brioche takes its sweet time to rise, but once it does, it’s gonna make your belly so happy. I made it twice so far and it never disappoints. This morning I used the last two slices to make the most luxurious French toast: pecans, pears baked in cinnamon and of course powder sugar and maple syrup. Ready to try it? AP flour 450 gr Sourd