SATURDAY, August 2nd 2025 – Baking Class: Brioche & Jams Workshop (*Includes Lunch)  – 10AM TO 2 PM – 10 STUDENTS MAX

HANDS ON CLASS – VEGETARIAN FRIENDLY – TAKE HOME BREAD – KID FRIENDLY – INCLUDES LUNCH

In this cooking workshop enjoy a full day with Chef Michelle working with sweet, savory Brioche Breads.  The recipe shared is an original recipe that the Fat Tuscan developed to make both savory rolls and sweet dessert breads using a fresh Brioche Dough.  The class will also include making two types of jams using fresh fruit.  Each student will learn to make a savory brioche bun & Sweet brioche bun. 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.  Lunch using the breads from class will be available to all students with a salad and beverage of choice.  Students will be going home with a least a dozen fresh rolls and fresh jam from class to eat and or share at a later date.  $150.00 per person includes all supplies, class instruction, light snacks, tastings and recipes to take home.

Work a day with Chef/Owner Michelle Gioviti-Reeves learning the basics for making Brioche Breads.  Students will learn and apply kitchen basics and cooking techniques. This class will be limited in spots so that one on one training and teaching can be offered to every student.  We will demonstrate techniques and cooking skills for you to execute on your own and have a question-and-answer period throughout the class. This class series is for students who are curios about baking & and working with yeast doughs and would like to improve their culinary skills. *Food safety, sanitation, kitchen navigation rules, and organization will apply.

DAY WORKSHOP

+ Making a Yeast Sponge & Dough & 1st Rise

+ Jams – Fruit Jams (2 Types will be made)

+ Fillings – Sweet  fillings (Chocolate Chips & dried Fruit) & Savory fillings (Caramelized Onions & Ricotta)

+ Shaping and Rolling Buns & 2nd Rise

+ Lunch Break

+ Baking & Discussion on Techniques