These rusks are still made according to the original recipe from 1858, using soft wheat flour, butter, free-range eggs, sugar, fresh yeast, and sea salt, but above all, without preservatives or glucose syrup. The secret to their pleasant fragrance lies in the double, slow rising of the Pan Brioche.Once baked, the Pan Brioche, still soft, is cut and left to rest for 24 hours; the slices are then toasted to obtain a golden color and the typical crumbly, light texture. The toasted brioche bread slices are cut thick to give them greater consistency: these slices do not break when butter and jam or peanut butter are spread on them, or other ingredients for savory combinations such as mascarpone or robiola cheese.Our toasted brioche bread slices are in fact suitable for both sweet and savory combinations.
