Brioche Making




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Learn how to mix, develop, proof, shape, and bake classic enriched brioche dough. Each student will leave with freshly baked brioche and a better understanding of enriched yeast doughs, gluten development, butter incorporation, fermentation and shaping. Aysenure Cakmak is a Pastry Sous Chef with extensive experience in luxury desserts, artisanal chocolate, and viennoiserie production. She is passionate about quality, creativity, and consistency.
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Class Details

1 Session(s)
Weekly - Tue

Location
Aspen Campus

Instructor
Aysenur Cakmak 

Tuition:  $59.00

Registration Closes On
Tuesday, March 2, 2027 @ 4:00 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
3/2/2027 - 3/2/2027 Weekly - Tue 04:00 PM - 06:30 PM Aspen, Aspen Campus  Map Aysenur Cakmak 

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