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Couple Date Class: French Brioche & Pain Perdu is unfortunately unavailable

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Couple Date Class: French Brioche & Pain Perdu

  • Beginner
  • 21 and older
  • $180
  • Earn 1,800 reward points
  • 104 East 7th Street, New York, NY
  • 2 hours & 30 minutes

Start Dates (0)

  • $180
  • 2 hours & 30 minutes
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Class Description

Description

What you'll learn in this dessert class:

There's nothing quite like the aroma of fresh Brioche & French Toast!

Our chef will walk you through the process from making a Brioche dough to proper kneading techniques and how to bake sweet French Toast.

We'll cover essential steps such as proofing, shaping, and baking. Then we'll put these methodologies to the test as we break three types of artisan breads.

Each person will take home their own Brioche.

Please Note:

  • All classes/events are subject to cancellation if the minimum number of participants is not reached.
  • The price is good for 2 guests -- you only need to checkout 1 seat per pair/couple. You only need to use one name per pair/couple on the checkout page.
  • Kitchen will be open 10 minutes before listed class time. Class will start promptly at listed time.

What you'll cover in the free info session:


Refund Policy

  • In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount. for refund requests made no later than 6 business days before the start of classes/events.
  • No refunds/reschedule will be issued otherwise, unless the class/tasting has been canceled by Atelier Sucré, wherein 100% of the class and fee will be refunded.

Reviews of Classes at Atelier Sucré (391)

(4.6-star rating across 391 reviews)
  • Couple Date Class: French Brioche & Pain Perdu

    Reviewed by Robert I. on 8/1/2022
  • Couple Date Class: French Brioche & Pain Perdu

    Reviewed by Hyunjoo K. on 1/20/2020
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Atelier Sucré

Born in France, Simon Herfray began his pastry education in the local Vendee region, before earning a master’s degree in pastry and bakery at the local vocational pastry school. He’s worked at renowned bakeries and restaurants like Aubaine and Blue Bird in London, traveled to Australia to bolster...

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