The Brioche Nanterre is the most classic French brioche, with a very soft and moist crumb structure and delicate butter notes. Brioche Nanterre was born in Paris during Catherine de Medicis’ time. Previously, brioches were baked everywhere in France but it was only in Paris that the brioche was made with yeast instead of sourdough. While standard Parisian brioches at that time had a typical round shape with a “head”, the traditional Brioche Nanterre is characterized by two rows of several dough balls. This brioche was very appreciated by Parisians and used to be found on Kings and Princes’ tables. Notably, Louis XV was keen on this brioche. Formerly consumed for big occasions, today the brioche has become one of the most common soft and sweet breads all across France.