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.