Brioche vendéenne

Brioche vendéenne is a braided, golden-topped brioche, always marketed fresh, whole or sliced, with a minimum weight of 300 grams. Its inside is homogenous in colour with a honeycombed, stringy yet melting texture. The flavour is characterised by eau-de-vie or rum, sometimes with vanilla and/or orange blossom, and a secondary taste of butter. All production steps from kneading to baking occur within the defined geographical area.

About this designation

Brioche vendéenne holds PGI status under file number PGI-FR-0271, with EU protection dating from 2 January 2003; the eAmbrosia identifier is EUGI00000013616. The product is classified under baker's wares and must be braided, golden on its upper side, and available in a regular round, oval or loaf shape. It must weigh at least 300 grams and is always marketed fresh, whole or sliced, on food-quality paper and bagged. The inside must be homogenous in colour with a honeycombed structure and a light, stringy but melting texture. The flour must be made from breadmaking wheats sourced from specified cereal-growing regions — Centre, Grand Ouest, Beauce and Brie — and must have a baking capacity of at least W = 180 and a total protein content of at least 10.5 %. Eggs and milk must come from the geographical area. Butter must come from the geographical area and the Grand Ouest region. Salt must be obtained from the Atlantic coast between the Gironde Estuary and the southern coast of Brittany. The geographical area spans defined portions of the departments of Vendée, Loire-Atlantique, Maine-et-Loire, Deux-Sèvres and Charente-Maritime. All steps from kneading to baking, as well as bagging, must take place within this area. Labelling must include the name and address of the inspection body and the name and contact details of the manufacturer. The applicant group is Vendée Qualité, based in La Roche-sur-Yon.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 2 January 2003 under file number PGI-FR-0271; eAmbrosia identifier EUGI00000013616.
• The flour must have a baking capacity of at least W = 180 and a total protein content of at least 10.5 %.
• The product must weigh at least 300 grams and is always marketed fresh, never frozen after baking.
• All production steps from kneading to baking, and bagging, must take place within the defined geographical area.

Tasting notes

Vendée plait-shaped enriched bread (eggs, butter, sugar), distinctive three-strand braid. Golden-brown crust, soft tender crumb, sweet egg-rich flavor with subtle eau-de-vie or orange-blossom-water aromatic — Easter and festive bread tradition.

HoReCa use

**Easter brunch service**, with butter and confiture for breakfast, in pain perdu (French toast); paired with Charente-Poitou butter and Confitures Bonne Maman.

Packaging

• whole-loaf-300g
• whole-loaf-500g
• whole-loaf-1kg
• gift-pack-500g

Seasonality