Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), brioche has been around for over 600 years and is believed to have originated in France with the Normans.
If you’ve never had the pleasure of a soft, buttery slice of brioche, let us fill you in! It's really a small step away from being a pastry. It has a golden color and a rich, soft texture from all the eggs and butter added to the flour, yeast, and salt. It’s great on its own, of course, but it makes rich bread pudding and French toast, and takes sandwiches and burgers to another level. In class, we'll make our Craquelin Brioche, a classic Belgian specialty, with a sweet swirl of orange zest and sugar cubes soaked Grand Marnier® inside, as well as our Bee Sting cake.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the delicious brioche baked goods you made in class. You'll also go home with some great coupons.
In-person: We'll end class with a tasting of what we made and you'll go home with some great coupons and brioche dough to bake at home later. You may want to bring a cooler and ice pack to class with you for storing your bake-at-home brioche dough on the ride home if you are traveling more than an hour to attend.
What our guests have to say about this class:
It's a super approachable teaching method—not intimidating at all and so informative! —Melanie
It was a very fun class, challenging but instructors were very encouraging with technique and methods. They gave great advice on alternative toppings and ingredients because of allergies. —Elizabeth H.
So much fun—energetic, enthusiastic instructors that keep it simple and practical—builds your confidence that you can do this at home. I can't wait to get started making my own brioche buns for some amazing black bean burgers. —Diane S.
|Dates for the Class||Class Format||Price||Class Status||Register|
Saturday, May 13, 2023 - 1:30pm - 5:30pm EDT
||In-Person||$135.00||7 spots left||