Spring bread is here, and there is nothing more spring than brioche bread! Delicious savory options, as well as a couple of sweet choices. Learn how to make three perfectly scrumptious brioche bread.
DurationSpring bread is here, and there is nothing more spring than brioche bread! Delicious savory options, as well as a couple of sweet choices. Learn how to make three perfectly scrumptious brioche bread.
Menu:
In 1973, Martha Kaemmer and her sister Mary Rice thought that the time was ripe for a culinary awakening. Cooks was born in a 1,500-square-foot storefront at the intersection of Grand Avenue and Lexington Parkway, in St. Paul.
There were four employees and approximately 250 different items for sale. Mary left a year later to pursue a new culinary journey in Bayfield, WI. Martha carried the company forward for more than 30 years.
Looking to step it up in the kitchen?! Our 101 classes are designed specifically for children and young adults looking to expand their kitchen skills, vocabulary and independence in their own kitchens while exploring a specific style or type of cuisine!
There's nothing quite like the aroma of fresh Brioche & Pain Perdu, also known as French Toast!
Well, here it is! a Sports Bar food kind of night! and because there is baking and cooking involved – you will have 2 instructors! Javi in charge of the breads and Chef Shelby of the burgers and sauce.
Join Chef Rick and Chef Suzanne for an exciting evening of soups, chowder, and bread making. In this class, you will learn how to create seafood chowder, lemon and rice soup, and artichoke velvet chowder. Bread includes a yummy biscuit and basic yeast bread.
Learn how to make our "Simply Sourdough" -- a great starter loaf-- and leave with our century old starter, "Green Valley Simple Leavening" and care instructions.
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