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Brioche

Course number : 320026   ID : 2806    Section number : Comm Ed
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The soft texture of this enriched bread made with butter and egg yolks is a delicious base for sandwiches, desserts, and French toast. We will make brioche à tête, Nanterre, and mice.

Class Details

2 Sessions
Days of the Week :Multiple Days of the Week :
  Weekly - Mon.  
  Weekly - Tue.  

Location : Nolte Gateway Center Location : 
  Nolte Gateway Center.

Instructor : Laura Driscoll 

Cost: 

$38.00


Registration Closes On
Monday, September 23, 2019 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
9/23/2019 - 9/23/2019 Weekly - Mon 5:30 PM - 6:30 PM Casper, Nolte Gateway Center  Map, Room: GW 224 Laura Driscoll 
9/24/2019 - 9/24/2019 Weekly - Tue 5:30 PM - 8:00 PM Casper, Nolte Gateway Center  Map, Room: GW 224 Laura Driscoll