Pacific Northwest Brioche
Traditional brioche, light, slightly sweet, soft, refined and tender yeast bread, is thought to be the actual impetus of the French Revolution. Happily, the current revolution of the Pacific Northwest’s local grain economy is producing flour that take brioche to a new level of taste and deliciousness! Join Lisa Crawford from The Tiny Kitchen in this hands-on class to learn the basics of brioche dough. We’ll shape dough into dinner or hamburger rolls, sandwich loaves and celebratory brunch-worthy cinnamon rolls. Plan on tasting what we bake, taking samples home, along with dough mixed in class for additional shaping & baking practice. We’ll discuss how to fit bread making into your busy schedule, how to store baked items, and the various ways you can use this amazing dough. Vegetarian with gluten, eggs, dairy -- ABOUT THE INSTRUCTOR: Lisa began cooking and baking at a young age. Growing up eating vegetables right from the garden, getting bottled milk from the local dairy, and canning fruit each fall from the orchards of friends, instilled in her the importance of where food comes from. Today she teaches people of all ages how to prepare tasty meals from sincere ingredients. You'll find her at Della Terra, PCC, 21 Acres, Whisk and The Tiny Kitchen. ABOUT DELLA TERRA: Food, From The Earth Meaning “from the earth”, Della Terra ventures include catering, cooking classes, and events, all staying true to the philosophy of using the best ingredients available from the local harvest. This allows us to be creative with the vast bounty we have available in the Northwest, resulting in better tasting and better-for-you food that benefits the environment and the local economy. We source the majority of our ingredients from within the community from local farms and producers, many of which are located just down the road in Snohomish. Our Cooking Classes: Our mission is to create a sense of community, and to empower folks to cook real food using local and seasonal ingredients. Featuring recipes that are easy to replicate at home, the classes are hands-on, fun, and engaging. The cooking classes are led by a deep and diverse line-up of chef-instructors, who all have incredible education and experience to bring to the table.
113 Avenue C