Brioche is a sweet, doughy French yeast bread that belongs in the same “not really bread but also not a pastry” category of Viennoiserie. Other examples of these types of French baked goods include croissants, pain au chocolat and Danishes. While there is so much history and French terminology surrounding brioche, it’s not an overly complicated recipe. It’s rich, light, and fortified with eggs, butter, sugar. Culinary Institute of America student Harmonie Benson (of Haven Gardens Boulangerie in Nashville, IN) is returning to our kitchen to teach you everything about brioche, from the first scoop of the flour to the best ways to eat it (French toast! a BLT sandwich! with honey-butter!) plus baking tips and more.

Active-participant class with Harmonie. You’ll eat brioche in class and leave with dough to proof and bake at home.