I've never made brioche. I've spent some time looking at the molds at Fante's (although I've never been able to justify the purchase) and I always enjoyed the bread when it's entered my life fully baked. But it's just one of those things I haven't attempted on my own. Given my tendency to become addicted to bread products, I do believe that if I started with brioche, I wouldn't be able to stop.
I do admire the attempts of others to make this noble, egg-y bread and the Tooknap Press has made some really cool examples of this delicious treat, including the mushroom shaped loaf you see above. I would like a bite right now.
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