Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), brioche has been around for over 600 years and is believed to have originated in France with the Normans.

In this hands-on class, we’ll make Bakehouse Brioche rolls as well as a beautiful braided Babka*, followed by a demonstration of Bostock, the Bakehouse’s signature Brioche pastry spread with Almond Frangipane. You’ll get plenty of hands-on practice in class with mixing, kneading, and proofing yeasted dough—you’ll be amazed by just how much butter you knead into the Brioche dough.