The best brioche in Haute-Garonne is in Muret

What we ask of a brioche is to have a well-made head rather than a very full one. See instead: a beautiful round and golden head, a light and tasty texture, where you can feel the generous taste of butter… Maison Thevenon, in Muret, has just won the competition for the “Best Brioche of Haute-Garonne.

Here, in this artisanal bakery and pastry shop, we work as a family. There is Eric, 56 years old, the father, a pastry chef. Aldric, the 34-year-old son, baker. The mother, Brigitte, 55 years old, in sales and Anaëlle, 21 years old, also in the pastry shop.

The secret of their brioche? “It is made with love of course,” says Anaëlle proudly, but beyond that, there is above all the helping hand. “We shape our brioches at the end of the day every day. Afterwards, they rise all night. In fact, they grow…”, say Eric and Anaëlle in one voice. Don't compare the brioche to the porcini mushroom that comes out of the woods in a few hours, but it's a bit like the image of this push. The head must be well shaped to have the most beautiful effect. “We make brioche like all our pastries and our bread. In the tradition,” continues Aldric, himself named “Best young baker in France” in 2008.

For six years in Muret

The Thevenon family moved to Avenue Jacques Douzans six years ago, in 2019. “I especially chose Muret for this location. Before I was in Saint-Simon in Toulouse and then, in Plaisance-du-Touch “, says Eric, a pastry chef for 21 years. “Between the large rustic bread that attracts connoisseurs from Muret and the surrounding area, these pastry bakers have established a loyal clientele of regulars. Here, there is a snacking café corner for a quick lunch, a sandwich accompanied by a pastry, inside or on the terrace. “We make everything in-house, of course!” adds Brigitte “We all complement each other”, adds Eric. In total, there is a team of 9 people working. here, with the saleswomen.

In mid-November, with the trophy for “Best brioche in Haute-Garonne” displayed prominently on the counter, the family is already getting their hands dirty for the end-of-year celebrations. Just this Tuesday, Eric came out of his laboratory with a tray of Christmas trees made into chocolate beggars, which he had just imagined… it's delicious! “In January, we are going to participate in the competition for “Best frangipane and king cake!” Here again, these artisans are counting on their skill, to obviously win the crown.