Backkurs: Kreative Brioches - klassisch und vegan

In the organizer's words:

Baking course in German
Creative brioches - classic and vegan
with Katharina Buch

Brioches are soft, fluffy and surprisingly easy to shape. They are traditionally made with lots of butter and egg, but brioches can also be incredibly delicious in vegan form. Katharina shows you what the secrets of a delicious brioche are, whether with or without egg. In addition to the dough, the course will also focus on the shapes. Because there are (almost) no limits to creativity with sweet yeast doughs: whether animal, jewelry or handbag. You play with food! And eat it afterwards.

So together we will prepare a brioche dough, practise different shaping techniques and get creative. Katharina will always explain to you what is particularly important.

We prepare brioche dough together, practise different shaping techniques and get creative. Katharina will always explain to you what is particularly important.

Please note: Good brioche dough takes time. That's why we will prepare a dough together, but shape and bake brioches from another, already prepared dough. You can take your dough with you at the end and bake it in the evening or the next morning with your newly acquired knowledge. It is best to bring your own tin with a lid and please mention in the comments field when booking if you are vegan.

Menu:

• Our brioches
• (Vegan) butter and spreads

Katharina Book

Katharina is passionate about good food. Many people at Goldhahn&Sampson, who already know her as a saleswoman, know that. What many don't know: Katharina gave up her academic career as a technical sociologist in 2020 for her love of food, cooking and, above all, baking. Instead, she dedicated herself to what she has loved doing since she was a small child: Standing in the kitchen or bakery and telling other people stories about food.

She has been baking since she was a toddler, and successfully so since she was a teenager. Baguettes inspired her early on - because they are so delicious, because they make an impression and because it is so rare to buy good ones. She has learned to bake professionally in several great bread bakeries in Berlin, but also knows what is important as a hobby baker at home. Katharina is a private chef, a salesperson at Goldhahn&Sampson and probably has another project on the go if you ask her.