Brioche Saint Genix

This traditional French brioche was invented in 1880 by a pastry chef Pierre Labully at his family-owned pâtisserie in Saint-Genix-sur-Guiers. It consists of a leavened brioche base that is enriched with crushed pink pralines—sugar-coated nuts that are traditionally associated with Lyon. Brioche Saint Genix is usually formed in a large round loaf, while the top is decorated with whole pralines and pearl sugar.