I have rarely seen students so enthused and bursting with pride as when their airy brioche puffs to grandeur in the oven, arriving shiny and golden to the table just moments later. There is great triumph in baking perfection, and after a class, e-mails, photos, tweets, and Facebook notations attest to the students’ prowess in the kitchen. In my kitchens, I use honey rather than sugar as a sweetener. The reasons are simple: honey just makes food taste better, and for us it’s a homegrown product, produced from the bees that call Chanteduc and Provence home. When preparing this brioche, don’t omit the saffron; infusing it in the warm milk dramatizes the intensity of these golden threads and adds an exotic flavor and aroma to the final product, not to mention the touch of color.