Sunday, May 31st, 2026 – Making Brioche & Quick Jams  – 11AM TO 2:30 PM – 12 STUDENTS MAX

HANDS ON CLASS – INTERMEDIATE – VEGETARIAN FRIENDLY – TAKE HOME BREAD – KID FRIENDLY

In this cooking class day workshop students will be working with Brioche Dough.  This is an original recipe dough that the café has developed to make both savory rolls and sweet dessert breads.  The class will also include a chef lead demonstration on making two types of jams.  Each student will learn to make savory &/or Sweet brioche buns. Please bring a Cookie Sheet/Baking Sheet to class to transport warm rolls home.  We will learn the ways to form dough, make a wet sponge from yeast and shape, stuff & form the rolls with assorted fillings. Printed recipes will be given to each student and a discussion on techniques and instructions for the dough and forming the dough will be given.  This class is a hands-on class where each student will be handling and making their own bread dough from scratch.  Aprons are recommended.  Samples of bread will be eaten in class.  Please bring a sheet pan to rise your breads on and/or for baking. $75.00 per person includes all supplies, class instruction, light snacks, tastings and recipes to take home.

About Chef Tracy

Tracy Faircloth is a passionate home baker and Fat Tuscan instructor who loves making bread approachable, fun, and something anyone can feel confident creating. With a focus on simple techniques and hands-on learning, she helps students build confidence and enjoy the process as much as the final product. When she’s not in the kitchen, Tracy is likely at CrossFit or in the gym – because that dough isn’t going to knead itself – chasing the sunshine, hiking in the North GA mountains, or planning her next adventure with her family and dog, Stella.