Romain Dufour – The History & Mystery of Brioche

Patrick interviews Romain Dufour, R&D Master Baker for Eurogerm, a French/American company. In today’s podcast, Romain, a Master Instructor, defines Brioche: France’s “Gift to the World’- covering the History... See More

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Romain Dufour – The History & Mystery of Brioche Romain Dufour – The History & Mystery of Brioche

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Patrick interviews Romain Dufour, R&D Master Baker for Eurogerm, a French/American company. In today’s podcast, Romain, a Master Instructor, defines Brioche: France’s “Gift to the World’- covering the History & Mystery of Brioche. Brioche from France Vs Brioche in the US.

Including:

* Traditional brioche

* Brioche with Milk Levain

* Brioche Vendeenne, Mouna, Brioche

Nanterre:

* Laminated Brioche

Romain’s Online Class coming up on laminated brioche!

Patrick interviews Romain Dufour, R&D Master Baker for Eurogerm, a French/American company. In today’s podcast, Romain, a Master Instructor, defines Brioche: France’s “Gift to the World’- covering the History & Mystery of Brioche. Brioche from France Vs Brioche in the US.

Including:

* Traditional brioche

* Brioche with Milk Levain

* Brioche Vendeenne, Mouna, Brioche

Nanterre:

* Laminated Brioche

Romain’s Online Class coming up on laminated brioche!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. He is the Corporate Chef for Le Chef Bakery and formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.