“They tend to be a little more delicate and squishy, as well as a little bit sweeter than a regular bun.”Įric Wolitzky, the executive pastry chef of Atlanta’s celebrated Fifth Group Restaurants, speculates on its practicality and marketability for quick-serve. “A real brioche bun is wonderful, for the right sandwich,” says Todd Ginsberg, Chef-Partner of Rye Restaurants and leading Atlanta wholesale bakery TGM Bread, a spin-off from The General Muir. Story continues Why brioche buns reign supremeīut why have all of these purveyors gone the brioche route?
#Goodway steamer full
Then Popeyes kicked off the Chicken Sandwich Wars in 2019, and it’s been full steam ahead since then.
That same year, McDonald’s followed suit in the overseas market. In 2016, the “ bakery style” rendition became the Wendy’s standard, replacing the old cornmeal-dusted, warmed-not-toasted buns (RIP) in a massive premium sandwich revamp. This review predicted that brioche wouldn’t be as big of a drive-thru hit as the pretzel bun that was also released that year, making me lol in present day.
Back in 2013, brioche hit fast food menus for the first time with the Wendy’s Bacon Portabella Melt. How ironic that our favorite redhead errs on the side of caution, since she was the first to have kicked off this bread craze. Jack in the Box, Sonic, Pollo Campero, Jollibee, KFC, Church’s… need we go on? Even if a chain doesn’t outright call it brioche, there are allusions to it via marketing terms like “artisan style,” a la Wendy’s. It’s become a major selling point for the most popular chicken sandwich of all time, and many of its competitors have followed suit. Unless you’ve been eating under a rock, you’ve likely noticed that brioche is now the reigning de facto bun for all fancy sandwich needs. Why Your Girl Scout Cookie Order Might Look Different This Year Coca-Cola Starlight Tastes Like One Big Marketing Ploy
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