These delectable breads are known as a Belgian brioche from Northern France. Made with European butter, whole milk, fresh cage free brown eggs and King Arthur flours. Delicious on their own or try toasted......excellent!
We offer petite sized Cramiques with a variety of inclusions- ie: raisins, zante currants, pearl sugar, or chocolate chips. A perfect size to serve 2-4 portions; although your guests may want more.
History of the Cramique
Regional Identity:By 1897, theRevue Britanniqueidentified the cramique as a distinctively Belgian specialty. It is considered a staple in all three regions of Belgium: Flanders, Wallonia, and Brussels.
Traditional Preparation:Traditionally, the dough is an enriched brioche—using eggs, butter, and milk—typically filled with raisins. In Brussels, it has historically been associated with the eve of Three Kings' Day, where bakers distributed it to customers.
Evolution:While the classic recipe features raisins, modern variations have expanded to include chocolate chips and pearl sugar, blurring the lines between traditional brioche and regional specialties like thecraquelin. Today, it remains a popular breakfast item or snack, often served with butter, jam, or chocolate cream
Note- some photos are of the larger size are not offered yet.
- The three on the half sheet pan are considered the petite size.
