Traditionally made with naturally leavened sourdough enriched with egg, cream, and slightly denser than a donut. Our version errs on the side of brioche, fermented for optimal flavor and texture. It's exceptionally complex, light yet satisfyingly substantial, chewy and stretchy, soft and moist, with a crumb so tender, the crackly edges wobble to the piping of vegan vanilla bean custard. Each bite bears the full impact of Madagascar vanilla bean and melts on contact. We suspect that a renaissance is afoot.
