Tender, buttery and just slightly sweet, brioches are among the world’s finest breakfast pastries. And yes, brioche is considered a pastry, not a bread. I have a special affection for brioche because the first class I ever taught, in February 1979, was on preparing brioche dough and making various buns and loaves from it. This chapter begins with some simply formed or adorned breakfast loaves and buns, then takes off to cover some fruited and other more elaborate ones, before finishing up with the world’s most elegant pizza - a double-crusted affair created by a French chef for a Sicilian prince.