Flavors of the VendéeBaking time: 45 minutes
Rising time: 4 hours

Brioche is a tradition of the Vendée region. To celebrate Easter, every family used to make or order a brioche from the bakery. Every area and every country baker had a special recipe and a little secret that imparted a unique touch to the basic recipe of flour, eggs and butter flavored with orange flower water or eau-de-vie, with or without crème fraîche. The dough was left to rise for a short or a long time, depending on whether a lighter or denser texture was desired. Brioche is lighter than "gâche," which is still the most traditional product. Originally associated with family celebrations and with Easter (to mark the end of Lent), gâche is now available all year long. It is traditional to perform a dance with the brioche at weddings. A special brioche is ordered (sometimes weighing 40 lb.) for all the guests. The big round braided loaf is presented to the groom on a platter, set on a litter that the groom and guests have to carry at arm's length while dancing to prove their strength.