I was a fan of Bit's brioche until today. A good brioche is made with plenty of eggs and butter. Bit's original brioche had this, which resulted in a soft, moist, buttery pastry. This gives the brioche its characteristic yellow color.It was perfect the way it was and is very close in texture to my own brioche.
So today, as I was catching my train from Oslo Sentralstasjon, I decided to stop by and feed my brioche cravings. Much to my surprise, the brioche I remembered only from a couple of months ago was not the same. Instead the brioche tasted like a normal "skoleboller." The brioche was like bread being a bit dry and lacking in egg and butter. It was also very apparent after biting into the brioche and having to chew a number of times, unlike before the brioche would melt in your mouth. The custard was fine, but the soul of the brioche comes from the eggs and butter.
Why ruin a good thing? Something that irritates me is when quality is not consistent. Today's brioche was an absolute dissapointment. Cutting corners to save money and resulting in a half-ass product is never a wise business decision. read more