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Al Young Studios Newsroom
Brioche a tete Articles

Eastertide brioches and bouchons

By Nancy Young

For the first time ever the spring issue of the journal didn't make it out before Easter.  We blame the demise of two computers and their attendant files for the delay--luckily Tanner, our resident computer whiz, saved the work, but a new computer and reconfiguration ate up too many of the days of March.  (Of course, the issue will still be appearing in mailboxes soon!) 

By way of a modest apology, we're sending out a couple of easy, but scrumptious Eastertide baking ideas--Brioche a Tweets and Almond Bouchons as well as our wishes for a lovely and memorable Easter Sunday... Read more »

Tags: Vol. 7 No. 4, Vol. 13 No. 2, 2013, Bread making, Brioche a tete, Easter, Holidays, Recipes by Nancy Young

Happy Bastille Day! Lessons from history ala Brioche a tete

By Al R. Young While Charles Dickens and the Baroness Orczy make it easy to celebrate Bastille Day either by sharing a hammock with a fat novel such as A Tale of Two Cities or The Scarlet Pimpernel, or spending the evening in front of a film adaptation of one or two of the aforementioned tales, we've found that, once again, our Brioche has something to say on the matter Of French history.  Instead of being instructed in French phrases, however, it brings Gallic history right to the table... Read more »

Tags: 2011, Brioche a tete, Holidays

Learning to speak French with your baked goods

By Al R. Young At our house baking brioche is always a celebration, but hardly an event. We seem to bake brioche at least once a week. Sometimes our brioches à tête turn out picture perfect, and at other times they simply turn out worth a picture.

There are times, as they sit cooling on our baking rack, that they suggest critical French phrases to us--very instructive when learning the lingo--and so periodically we'll share some of the simple brioche phrases our little loaves teach us. Here's a little tête à tête à la brioche:

Rose motif copyright by Elspeth Young 2010... Read more »

Tags: 2011, Brioche a tete

Cozied-in weekend

By Nancy Young For snowy Saturdays (like today!) we like the leisurely pace of a good read and the scents of buttery brioches baking in the oven. We emphasized regional French brioche baking and whimsical brioche shapes in The Count of Monte Cristo issue of The Storybook Home Journal; but this less-traditional, easily assembled version is also ideal for slowed-down, snowed-in weekend brunches and lunches.

Whole Wheat Weekend Brioche by Nancy Young

1 cup warm water (105-115 degrees)
1 tablespoon yeast
1/2 cup favorite sugar (optional)
9 tablespoons butter
4 large eggs, lightly beaten (reserve 1 tablespoon for glazing loaves)
1 scant tablespoon salt
4-6 cups whole wheat flour
A little cream (optional)

In the bowl of a heavy-duty mixer, stir together the water, yeast and sugar, if using, and allow to proof--about five minutes... Read more »

Tags: 2010, Brioche a tete, Recipes by Nancy Young