The praluline is a Lyon-invented brioche bread studded throughout with pink-praline almonds, the crushed sugar caramelising into the crumb as it bakes so the loaf pulls apart in streaks of caramel and pink.

Auguste Pralus invented the praluline in 1955 at his patisserie in Roanne, and the family opened a Lyon counter that became the city's compulsory souvenir. The pink praline itself, a sugar-coated almond dyed with carmine, is an older Lyonnais product from the region around Montargis; Pralus folded it into brioche dough and created a format now sold across France. The whole loaf is sold at room temperature and survives a day's travel, which is why every tourist leaves Lyon with one under their arm.

2 editor picks for Praluline brioche in Lyon, ranked by editorial score. All Lyon signature dishes · Praluline brioche across every city.

Pralus Presqu'ile ★ 4.7

€Bakery

Pralus Presqu'ile on Rue de Brest in the 2e is the praluline-brioche counter for the Lyon peninsula, with whole loaves of pink-praline brioche from Roanne.

TipA whole praluline loaf travels for a day; ask for the freshly-bagged hot one.

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Daniel et Denise Croix-Rousse ★ 4.5

€€Lyonnais Bouchon4E

Daniel et Denise Croix-Rousse is MOF Joseph Viola's third bouchon, on Rue de Cuire facing Place des Tapis in the historic canut quarter of the 4e.

OrderThe pate en croute starter, then the praluline brioche for dessert.

TipClosed Sunday-Monday; lunch is the easier seating near the daily Croix-Rousse market.

DirectionsView

Learn to cook it, or eat it with a guide

Praluline brioche makes more sense with someone from Lyon explaining it. These are the classes and tours we have checked, with booking links.

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