At the heart of The Angry Baker's excellent little menu of breakfast and lunch sandwiches, pastries and other baked goodies is brioche.
At the heart of The Angry Baker's excellent little menu of breakfast and lunch sandwiches, pastries and other baked goodies is brioche. The eggy, flaky bread is made into great desserts, like gooey Brioche Caramel Cinnamon Rolls. Slices of it are used on most of those sandwiches. Or you can just indulge straight up in the form of this curious sea-creature-looking pastry called Brioche a Tete. The traditional French treat gets its shape from being baked in a rounded, fluted tin. I love how Angry Baker's is charmingly misshapen, and also that a handful of chocolate chips are hiding between the body and head. Yum.
I definitely got my brioche fix during a recent lunch at Angry Baker. Besides snacking on the Brioche at Tete pre-meal, I got the fantastic Pot Roast Bleu (with bleu bheese and horseradish coleslaw on brioche), which comes with a little side salad with (surprise!) brioche croutons. Yum yum.
The Angry Baker
891 Oak St., Olde Towne East