In this class students will learn the ins and outs of baking with the queen of enriched doughs—Brioche! Chef Paul Zang will share all of his tips and tricks for making the fluffiest, most buttery version of this iconic bread.
DurationIn this class students will learn the ins and outs of baking with the queen of enriched doughs—Brioche! Chef Paul Zang will share all of his tips and tricks for making the fluffiest, most buttery version of this iconic bread. Students will then learn how to utilize the dough in three different applications.
Roman Maritozzi (Sweet Buns filled with Cream, Chocolate, and Pistachios)
Belgian Craquelins Mini Loafs (Brioche with Candied Citrus and Crunchy Sugar)
Bostock (Twice-Baked Brioche with Frangipane and Berries)
In November 2020, Founder and CEO, Mary S. Moore, announced she would be handing day-to-day management of The Cook's Warehouse over to her Management Team.
Ashley Laurens, with expertise across the company is currently leading the e-commerce business and operations. Ashley rose through the company from part time intern, to private events and Peachtree Station store manager, before landing in this role.
Paul Zang, with extensive retail management experience is overseeing the flagship store in Ansley Mall. Paul started out in a high-end restaurant in Boston under a James Beard award winning chef before transitioning to the housewares industry. Now with more than 12 years of housewares management experience, he also hosts multiple classes in our cooking school on a variety of topics.
Nealey Thompson, our Executive Chef is managing our award winning cooking school located in our Ansley Mall store. She is a culinary school trained chef and for over a decade was a recipe developer and food writer for multiple publications.
Let’s beat the heat with these super fresh dishes! Our hands-on classes are designed to create a delicious family style meal focused around fresh ingredients and scratch made cooking.
A 2 day class on baking naturally leavened bread from start to finish - learning the how's and why's of milling our own flour through the processes of mixing, shaping and baking.
These flaky and Crispy Scallion Pancakes will soon become a favorite go-to treat. They’re easy to make, scrumptious, fast, and satisfying. The best part: all you need is about a cup of flour, some butter/oil, and some scallions or chive. That’s it!
Indulge in the world of delightful chocolate candy making with our fun-filled class led by Chocolatier Joanna Lepore Dwyer. Kids and adults alike will embark on a sweet journey as they learn to craft their favorite chocolate treats at home.
Over the past few years, many of us have tried our hand with homemade yeasted breads. Discover tricks and tips so your bread recipes bake up reliably every time. Learn the difference between active dry and instant yeast, differences in flours, when your dough has been sufficiently kneaded
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