If there’s one dough that celebrates butter, it’s brioche. Brioche sits right at the intersection of bread and pastry and Vindi Rathnayake will show you methods for mixing and kneading this famous dough, as well as how to shape it into a variety of breads. You’ll make brioche à tête; blueberry cheesecake Danish with streusel topping and lime glaze; gâteau de Saint-Genix (brioche with candied almond and topped with pearl sugar); and caramelized onion star bread with fennel and Gruyère served with curry leaf and mustard oil mayonnaise dipping sauce.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.