iction arie ▁of ▁the ▁French ▁and ▁English ▁T ong ues , ▁where ▁it ▁is ▁described ▁as ▁" a ▁row le , ▁or ▁b un ne , ▁of ▁sp iced ▁bread " ▁and ▁its ▁origin ▁given ▁as ▁Norman . ▁ ▁In ▁France ▁it ▁developed ▁as ▁" a ▁sort ▁of ▁bread ▁improved ▁since ▁anti qu ity ▁by ▁gener ations ▁of ▁b akers , ▁then ▁of ▁pas try - m akers ▁... ▁with ▁some ▁but ter , ▁some ▁eggs , ▁sugar ▁coming ▁later ▁... ▁it ▁developed ▁from ▁the ▁bl essed ▁bread ▁[ p ain ▁b én it ] ▁of ▁the ▁church ▁which ▁gradually ▁became ▁of ▁better ▁quality , ▁more ▁and ▁more ▁cost ly , ▁less ▁and ▁less ▁bread ; ▁until ▁becoming ▁sav ory ▁b rio che ". ▁In ▁the ▁ 1 7 th ▁century ▁" p â té ▁à ▁tar te ▁b ri och ée ", ▁" a ▁pain ▁à ▁b rio che ▁pau vre ▁[ po or ] ▁... ▁[ using ▁only ] ▁ 3 ▁eggs ▁and ▁ 2 5 0 ▁gr ams ▁of ▁but ter ▁for ▁ 1 ▁kil ogram ▁of ▁fl our " ▁was ▁introduced . ▁The ▁terms ▁" p ain ▁b én it " ▁and ▁" b rio che " ▁were ▁sometimes ▁used ▁together ▁or ▁virt ually ▁inter change ably ; ▁so , ▁for ▁example , ▁in ▁another ▁ 1 7 th - century ▁reci pe ▁entitled : ▁" CH AP IT RE ▁II . ▁P ain ▁b én it , ▁& ▁b ri och es ." ▁It ▁begins ▁with ▁a ▁l