Baking with Brioche

A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.

In this class, we’ll celebrate brioche’s sweet and savory versatility. Rich in butter and eggs, brioche is an elegant yeasted dough, a cross between bread and a cake. We'll bake a rich, decadent brioche bread pudding scented with cardamom and orange. Also on the menu: the German classic Bienenstich, or Bee Sting Cake, a two-layer yeasted cake with salted almond caramel topping and filled with rich vanilla pastry cream. Next, we'll make a spectacular Brie en Brioche, a savory pastry with brie and onion marmalade encased in brioche. Lastly, we’ll make ultra-soft brioche buns for our homemade veggie burgers. Bring your appetites!

MENU

Orange-Cardamom Brioche Bread Pudding

Bienenstich (Bee Sting Cake)

Brie en Brioche

Hamburger Buns and Veggie Burgers

This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.

_{Photo by Amanda Lim on Unsplash}