Brioche *In-Person*

Perhaps the best-known French sweet dough, brioche, is as light as it is rich. We will address the careful scaling, vigorous kneading, shaping, and baking of an assortment of pastries including brioche à tête, sticky buns, and braided bread. We’ll make the brioche dough from scratch and then Evelyn will show you how to shape and bake into different pastries.

Evelyn Schichner