Forget about zumba, forget about bikram yoga. If you're after a serious workout, go for a brioche baking class instead. I was recently invited to attend one of the "Baking with Brioche" workshops at Brasserie Bread, and my love handles biceps are still thanking me for it. You'll see why in a minute.
Brasserie Bread, as many Sydney-siders would already know, is the pioneer of artisan baking in Australia - and one of my absolute favourite bakers in Sydney. Coming from a French girl raised on bread and butter, this is no small compliment!
Since 2000, Brasserie Bread has been producing an award-winning range of artisan breads and pastries, working with some of Sydney's top restaurants, hotels and cafés. Located in Banksmeadow near Botany, their premises house a retail shop and a hugely popular café, which serves some of the BEST breakfasts ever. They also offers a range of fantastic baking classes for kids and adults, including the newly launched "Baking with Brioche" one.
At the beginning of the 3-hour class, each participant gets an apron and rolling pin. Don, our baking instructor for the night, then proceeds to telling us a bit more about artisan baking and what makes a good sourdough. Most importantly, we get to taste some fantastic brioche fresh out of the oven.
And Oh-my-God. This brioche is just divine! Light, warm, fluffy, with a nice crust. Feels like I've gone back to childhood heaven and back again (in France, kids traditionally have an afternoon snack or "goûter", as we say in French, and a slice of brioche with butter and a chocolate bar is a local favourite).
So what exactly is "brioche"? It's the French word for non-laminated sweet yeasted dough, often labelled as the great middle-ground between pastry and bread. Brioche is a versatile dough - perfect to use in “comfort food” recipes (both sweet and savoury) at home, or as the star of a unique dinner party dish for entertaining.