December 20, SUNDAY | 10:30 AM -2:30 PM

Discover the buttery richness and delicate texture of brioche, the classic French enriched bread that works beautifully for both savory and sweet creations.

We’ll begin with prepared, risen brioche dough, ready to shape and transform into two delicious creations: Breakfast Bacon and Egg à la Tartine, a savory take on the French breakfast, and an indulgent Alsatian Streusel Brioche Cake, topped with a buttery, crumbly streusel, served with a warm custard Grand Marnier sauce.

Then, learn the art of making brioche dough from scratch, from mixing and kneading to understanding its slow, chilled fermentation. You'll take home your freshly made dough, ready to refrigerate overnight and bake at home. Just imagine the wonderful aroma of freshly baked, buttery brioche filling your kitchen on a holiday morning — a lovely treat to share with family and friends.