Ten minutes to write. Less time to read.

I don’t know if it’s a national trend or a local one, but brioche seems to be taking over where I live.

Pronounced ‘bree-osh,’ this bread is sweeter than its regular counterpart, and I’m fine with using it in various recipes like French toast or a tartine. But things have gone too far.

On a recent visit to The Mason Jar, I ordered my usual lox and bagel. The Mason Jar is about the only place around here that does that menu item justice with its lox styled like a rose and the capers, onion, tomato, dill, and hard boiled egg artistically arranged. The server informed me that the restaurant no longer serves bagels. Instead, you can get your lox with brioche. No thank you.

Yesterday, I went to Schu’s with a friend for lunch and ordered my usual salmon BLT. The menu said it was served on brioche instead of a regular bun. I ended up with sourdough as the alternative.

Ryebelle’s is another local eatery that serves great burgers. We haven’t been there for a while, but on a whim I checked the online menu. Sure enough, their burger is now served on brioche.

Next thing you know the Dairy Queen will offer brioche Chicago dogs, Silver Beach Pizza will make brioche calzones, and Clementine’s will float brioche in its French onion soup.