Brioche Loaf from Vendée Hand-plaited Pure Butter Since the Middle Ages families from the Vendee region who live in the country have been making the "Gache" brioche loaf with breadcrumbs in the form of bread for Easter. In the 19th century the job of the baker became more general in rural France. These artisans changed the recipe and presentation of the brioche by plaiting it. This lighter plaited brioche then became the cake for all celebrations. 20kg and 30kg brioches are still made to celebrate the traditional "Brioche Dance" to celebrate weddings in the Vendee region.