Basics of Brioche

Ready to go beyond the basic yeast dough? Brioche bread is a French bake that crosses the boundaries between a pastry and bread. It is soft, buttery, delicious and its slightly delicate flavour lends itself beautifully to both savoury and sweet treats. In this three-hour class, our chef instructor will teach you how to mix this versatile and decadent dough. Braid it into a mini babka loaf, make some savoury dinner rolls and watch as we demonstrate a delicious doughnut filled with a sweet strawberry filling. (Price per person)

MENU: Brioche Dough, Garlic Herb Dinner Rolls, Mini Chocolate Babka, Strawberry Cream Filled Brioche Doughnuts

INSTRUCTOR: Chef Cassidy Snow

CLASS TYPE: Hands-On | Signature

DATE & TIME: Saturday, April 12, 11:00 am - 2:00 pm

What To Expect In Our Classes: Great cooking is about more than recipes—it's about techniques. In this class you'll work together with other students in a fun, hands-on environment led by our professional chef instructors. 

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2-3 hours, unless otherwise noted above
• Hands-on classes are limited to 12 students.
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back

RELISH RECIPES are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.