During each of your projects, Brio’Gel offers you support that covers every stage in the manufacturing process. This involves respect for ingredients, but also for baking expertise, your requests, logistics and the men and women who work with us every day, without whom our company would not exist.

The kneading technique we select depends on a dough’s characteristics, as well as the level of quality which the baker wants for their finished product in terms of flavour and look.

This is a decisive stage for Brio’Gel. It is done by hand, so it requires commitment from our operators and constant adaptability to our customers’ requests for bespoke bread designs.

Once bread has been baked, some of its moisture naturally evaporates away. It hardens until it is completely cool.
It is important not to cool it in an overly-chilly setting. The room should be moderately warm, dry and ventilated so that steam can gradually dissipate once the bread is out of the oven.
If this is not the case, its crust might become scaly and the bread itself can quickly lose its firmness.

Tropézienne cakes take a sweet brioche, split it in two and fill it with cream before sprinkling it with sugar crystals. The process requires minutely delicate handiwork to make sure the product looks just right and is of optimally high quality.