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Laminated Brioche with Nicole Plue

January 26 @ 9:00 am - 4:00 pm

Advance your baking skills and deepen your understanding of the lamination process with this hands-on class making Laminated Brioche or Brioche Feuilletée.  a rich, soft, flaky dough with beautifully articulated layers that can be used for both sweet and savory pastries. We’ll use an enclosure and folding sequence different from croissant or kouign amann to create this unique dough. Projects include:  Seasonal Fruit Danish,  Brioche Suisse, plus savory variations.

 

   

COVID-19 Protocol

At this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.

Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

Instructor Bio

A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.

Categories: Baking Class, Beginner, Bread, Intermediate, No Experience Necessary     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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