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The Brioche Vendéenne and its gourmand sister La Gâche

La Brioche Vendéenne and the Gâche de Vendée are traditions dating back to the Middle Ages. The brioche is a soft slightly sweet bread delicious for breakfast or with a coffee. The rich, more dense gâche is ideal for a family get to gather at Easter. Both these specialities are protected by an IGP (Protected Geographical Indication), since 2011 which is quite unusual for a baked product.

So let yourself be tempted by our delicious brioche and discover all its secrets. 

The famous Brioche Vendéenne, a dancing tradition!

The Brioche Vendéenne has been the pride of Vendeans since the Middle ages. Braided by hand, and gilded on the top, this soft, slightly sweet bread is flavoured with either brandy or orange blossom water. It is generally eaten for breakfast or with afternoon tea/coffee.

Apart from the Easter period, the Brioche Vendéenne was made for major family celebrations (communions, weddings, etc.).

Tradition dictated that the godfathers and godmothers of the bride offered an enormous brioche that could weigh up to 20 or 30 kilos. For this occasion, a dance called "à la brioche" is dedicated to it.

La Gâche, the brioche’s gourmand sister

The Gâche de Vendée history goes back as far as the Middle Ages. The Gâche is oval in shape, golden in colour and the top is slightly scored. The receipt is a little different from that of the brioche. It is composed mainly of flour, eggs, butter, sugar, rum, and fresh cream which enhances its flavour. Its textured is much more compact that of the brioche. Traditionally eaten with egg or fruit puddings, and cream desserts. The Gâche is generally made for Easter and is considered the “gateaux de Pâques”.  

The Brioche Vendéenne and Gâche de Vendée are today protected by an IGP (Protected Geographical Indication), which is quite exceptional for a baked product.

Gâche vendéenne

Recipe for the Vendée brioche

A beautiful home-made brioche, golden brown, soft and covered in sugar, that's what you can expect if you follow the precious advice of the Boulangerie l'Epi Sucré to the letter! The artisan baker Baptiste Guéry from the Boulangerie l'Épi Sucré in Les Brouzils reveals his star recipe for the Vendée brioche to delight your guests. Voted best Vendée brioche in 2020, everyone is sure to ask you for the recipe!

Ingredients :

- 200g flour
- 70g of butter
- 30g sugar
- 2 eggs
- 5g of salt
- 1 capful of rum
- 10cl orange blossom or liquid vanilla flavouring
- 10g baker's yeast
- 60g of natural sourdough

Preparation:

  1. Pour all the ingredients into the bowl of the dough kneading machine except the butter
  2. Knead on first speed for 20min
  3. Add the butter to the rest of the ingredients and knead for another 20min on first speed
  4. Take the dough out of the bowl and leave it to rest for 1h30 to 2h at room temperature covered with plastic film
  5. Flour the work surface to place the dough on it and shape it into a small loaf and leave it to rest for 5 minutes
  6. Make a roll of about 60cm before braiding and leave to rest for 5min
  7. Braid the bun
  8. Place on a baking tray or in a cake tin lined with greaseproof paper and leave to rise for 4? to 5 hours at room temperature
  9. Preheat the oven to 170°C and brush the brioche with a whole egg
  10. Place the brioche in the oven for 40 to 45 minutes

For more deliciousness, you can add sugar grains on the brioche!

Where to buy La Brioche Vendéenne ?

Many Vendée’s bakeries make brioche, but some are truly renowned addresses:

BOULANGERIE L'ÉPI SUCRÉ
At Les Brouzils.
Voted best Vendée brioche in 2020, you'll love this soft, gourmet pastry. L'Epi Sucré, a highly recommended gourmet address 
 

LA MAISON PLANCHOT
In La Roche sur Yon, Montaigu, les Herbiers, Château d'Olonne, Olonne sur Mer and Saint Paul en Pareds.
The recipes for Maison Planchot brioches (unchanged for 3 generations) are a real family secret.
 

LA BRIOCHE DE VENDRENNES
In Vendrennes.
One of the most famous brioches in the Vendée, the Brosset family traditional expertise has been preserved since 1932.
Read more about La Brioche de Vendrennes

LA LUTINE
In Fontenay le Comte, Pissotte, Fontaines and Orbrie.
​The Lutine brioche has won several gold medals in the Vendée regional products competition.
Read more about La Lutine

LA MALIGORNE
At La Roche sur Yon and Mareuil sur Lay.
Known in particular for its Gâche, this bakery has a family know-how passed down for 3 generations.
Read more about La Maligorne