This breadstick is shaped with technique used for the larger pain d'epi. Set out a pot of honey butter to dip it in.
Preheat oven to 375 degrees. Line baking sheets with parchment. Pulse both flours, the sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, pour in milk in a slow, steady stream; process just until dough forms.
Turn dough out onto a floured surface, and knead 5 to 6 times, until a smooth surface is formed. Divide dough evenly into twelve 1-ounce pieces. Roll each into a ball; cover with a kitchen towel.
Working with one piece at a time, shape the dough: Roll into a 12-inch rope. Use kitchen scissors to snip the rope on a sharp slant at 1-inch intervals, making sure not to cut all the way to the bottom. Fold snipped sections to the side, alternating between left and right. Cut breadstick in half, and turn one side around; all the points should face away from the center. Reattach breadstick in the center by pressing together; shape into an open wreath. Repeat with remaining dough, placing several wreaths on each baking sheet.
Gently brush breadsticks with olive oil, and bake until tips begin to color, about 25 minutes. Remove from oven, and let cool on baking sheet. Store airtight between layers of parchment paper at room temperature, and serve with
These are best made the day of the event.