Brioche & Focaccia Bread

There's a moment when you press your fingertips into puffy focaccia dough and it springs back — that's when bread making clicks. In this hands-on class, you'll work through two doughs from start to finish and see how doable both really are.

In this class, you'll:

• Mix, fold, and dimple your own focaccia dough, topped with roasted tomato, rosemary & basil
• Learn how brioche gets its rich, buttery texture — and why the mixing order matters
• Shape brioche rolls by hand until they're smooth and glossy
• Bake and taste your focaccia fresh from the oven
• Pick up the timing tricks that make both breads work in a real-life schedule

What you'll take home: Your baked breads plus extra dough to bake fresh in your own kitchen — so the learning doesn't stop when class ends. Please bring an apron, an 8x8 square baking pan, a box for your brioche rolls, and two 3-quart containers for mixing and taking dough home.

Perfect for beginners and anyone who's been curious about yeasted breads but wasn't sure where to start. Every student works through the full process — no watching from the sidelines.

Grab your spot — aprons ready! 🍞

⚠️ Allergen note: This class contains wheat, eggs, and dairy.