Brioche bread, round, with a diamond pattern on the crust, lightly sugared, typical butter and saffron taste
Weight up to 1.1 kg
Interprofession de la Cuchaule AOP
Rue de la Condémine 56
Case postale 2135
1630 Bulle 2
T 026 919 87 51
The wheat, milk, butter and eggs for the Cuchaule AOP are cultivated and produced exclusively in the canton of Fribourg.
The flour used to make the Cuchaule AOP consists of 100% wheat that has been cultivated with environmentally-friendly methods, corresponding to particularly strict quality criteria. The pastry is made with flour, full-fat milk, butter, whole eggs, sugar, cooking salt, fresh yeast and saffron. The addition of other ingredients or additives is not allowed. All the ingredients are carefully mixed together and kneaded to create a homogenous mass. The pastry must ferment for at least 3 hours. Small half-spheres of pastry are formed by hand, they must then rest for at least 30 minutes before being coated with egg and decorated with diamond shapes carved by knife. A 500g loaf of Cuchaule is baked for 30 to 40 minutes at medium temperature with an open draw. The ingredient quantities in the recipe can vary, it may therefore taste a little differently from bakery to bakery, depending on the individual preparation.
Cuchaule is a word from the dialect of Fribourg. The earliest written reference to Cuchaule is in an arbitration court verdict from 1558. This festive bread has a strong connection to the Benichon-Kilbi, a typical Fribourg festival. Cuchaule with Benichon mustard is a fixed item on the Benichon menu. At a time when brown bread was the main everyday bread, Cuchaule, with its white flour, milk and butter and fine saffron taste, was a special treat on festive days. In the 15th century, saffron, a spice from far away countries, was already being traded by Fribourg merchants and was an important ingredient for the dishes served on festive days in the canton of Fribourg. The recipe for Cuchaule has remained unchanged for centuries. The round shape, the saffron and the diamond pattern were already typical characteristics in the earliest documented references to Cuchaule.
In the past years, Cuchaule has become a bread to savour all year round. For a shared family breakfast, an aperitif or in catering, it is often served with sweet or savoury garnishes. In small format, Cuchaule looks particularly sweet and authentic and is perfect for a quick snack between meals.