Spinach & Feta Sourdough Brioche Puff

Since launching this product at the beginning of June, it’s been a huge seller each Saturday, so we’re including it in our Wednesday event’s menu at The Animal Medical Centre.

Slowly fermented 48-hour brioche dough is baked with a white onion-infused bechamel sauce, sautéed spinach and onions. We crumble feta cheese and drizzle olive oil before baking to a golden colour and a puffed, springy base. Perfect for snacking, morning tea or afternoon, or with a salad for lunch or hot soup. Hot or cold, this feta and spinach sourdough brioche puff is a delicious vegetarian-enriched bread.