Brioche's founder, Fiona, has been a health foodie since childhood.
At 18 she studied hotel management in London. Fiona has worked as a chef under one the most influential chefs in Europe at the time, learning to cook Nouvelle cuisine (Nouvelle cuisine advocates using very little butter, flour, and sugar, using fresh local ingredients and being innovative).
After managing several different establishments in London, Fiona returned to her home; Sydney.
A Coeliac and pre-diabetic, Fiona is driven to create foods low GI and gluten free.
Brioche is the culmination of a dream to provide quality service and nutritious food low in preservatives, sugar, fat, gluten and dairy.
We at Brioche believe most people want to nurture their healthy side. Time constraints however mean many of us eat convenient, but not necessarily healthy food. We're here to help.
Most food establishments don't have the kitchen space to make their own stocks and sauces. Brioche's building has been designed to be 70 percent kitchen. We make our dishes from first principles. We don't use tomato pastes or enhancing agents. We shun sulphur preservatives or other additives that might harm food sensitive people.