October 25 SATURDAY | 11:00 am - 2:00 pm and October 26 SUNDAY | 1:00 pm - 5:00 pm

In this 2-day hands-on workshop, you’ll do more than follow a recipe—you’ll discover the techniques behind creating this delicious, soft, butter-rich French dough.

The first day is all about making the dough, delving into the different butters we will be using, the secrets of making a poolish, and the secrets of creating a soft luxurious crumb.

The second day is all about transforming the dough into a show-stopping Brioche Nanterre, a savory Breakfast Bacon and Egg a la Tartine, and an indulgent Alsatian Streusel Brioche Cake.

You will leave with warm goodies, a collection of recipes, and a newfound confidence in baking like a Parisian at home.