Hands On: Viennoiserie


Croissants and brioche are two buttery products

synonymous with French baking. Join pastry chef

Jim Dodge, author of American Baker, Baking with

Jim Dodge and guest on In Julia’s Kitchen with

Master Chefs, to explore the art of baking—from

making the base dough for croissants and brioche

to sampling the finished products. These include

the classic croissant, pain au chocolat, almond

croissant, ham croissant, brioche à tête, pain de mie

brioche, and orange and raisin gugelhopf.


  • General Public: $125.00



Meets at Boston University: 808 Commonwealth Ave., Kitchen, Room 116 from 6:00 pm to 9:00 pm on Tuesday, October 21, 2008 (1 meeting)