I was selected to compete at this year’s California raisin bread competition in Las Vegas. Each individual had to incorporate 25% raisins based on the total weight of the flour.

I decided to do a laminated Chardonnay brioche to showcase the Chardonnay grapeskin flour. My intention was to balance the grapeskin flour and the raisins, giving my product the amount of flavor and texture.

My Laminated Chardonnay Brioche won first place!

~Chef “Buttercup” Robert