That's Noice!

A couple of weeks ago I headed to Brasserie Bread to take part in their Baking with Brioche workshop. Why did I go? Well, it all came down to one single tweet: something about sticky cinnamon buns. Yep, that’s all it takes to get me to sign up for a 3 hour, $130 course.

In my rush to get there on Thursday night I completely forgot to take my camera, but luckily my shiny new phone is capable of taking photos. (Oh, technology these days!).

First up, we used some pre-prepared dough to create a collection of nommy items (including the sticky cinnamon buns, not pictured). Here they are pre resting and baking.

Our ‘nommy items’ also included our dinner: a salmon coulibiac (a Russian fish pie typically made with salmon or sturgeon, hard-boiled eggs, mushrooms and dill, baked in a pastry shell.) Of course, the salmon was wrapped in brioche, continuing the theme of the workshop.

It was, without even the slightest bit of exaggeration, the best salmon-based meal I’ve ever had. And, yes, I had already starting eating my meal before I took photos of it. I’d never make it as a food blogger.

Once dinner was over we went back into the kitchen to make our own dough from scratch. At this point you get to see exactly how much butter goes into brioche. And it’s, um, a lot. In between working the dough, we take a short tour of the bakery, and watch our creations get put into a massive oven for baking.

Exciting, no? Well, you’ll have to trust me that it is. Just a little bit.

At the end of the three hours we get to go home with not only the skills we’ve picked up, but also days worth of brioche for the eating.

Plus a little recipe hand out the includes the recipe for the Sticky Cinnamon Buns. What more could you ask for?

Brasserie Bread hold a range of baking workshops at their cafe in Banksmeadow, NSW. You can find out more information on their website.

Brasserie Bread in Botany is an AMAZING place. It has been voted #1 for breakfast in Sydney by a number of newspapers and magazines.

I was lucky enough to pop in there a few weeks ago for quick coffee and dessert. The bakery is viewable through a huge glass window and it’s fascinating to see bakers do their thing. Oh, and the food tastes great, too!

The best part was the classroom – Brasserie Bread offers classes for adults and kids. When I took at look at the classroom it was full of kids making pizza dough – flour was EVERYWHERE and the kids were having a ball rolling out the dough and adding all the ingredients. I wanted to get in and join them!

The team at Brasserie Bread also blog and tweet regularly, giving us even more insight into how a bakery operates.

I’m thinking of booking myself in for the Artisan Baking Workshop later in the year – hope they’re patient enough to deal with me, hehe.