DECEMBER 17: Brioche Snowflake Bread

Date: Saturday, December 17

Time: 1pm - 4:30pm

Cost: $150 per single-entry ticket


We are so excited to learn about this unique brioche-style bread that is perfect for the holidays! Katya Lyukum is bringing this classic Ukrainian enriched dough recipe to the mill to teach you how to make Snowflake Bread, though this recipe is endlessly riffable for sweet and savory applications, and can be shaped in myriad ways. Pies, braided and intricately decorated loaves of sweet bread, rolls — it is suitable for all of them. Try it this holiday season!

This particular Snowflake bread is light, fluffy, nutty, and delicately sweet. It is perfect for holiday gatherings or as a thoughtful gift for friends and family (we generally prefer our gifts edible over here at Mill). Katya's recipe also features white poppy seeds that enhance the delicate flavor of the loaf - generally known as less sweet than their blue or black counterparts, white poppy seeds add a unique visual component and distinct flavor to the glossy brown exterior of this bread. 

This class is perfect for you if you are interested in:

  • learning more about enriched doughs
  • mastering unique shaping techniques
  • learning more about stuffed & filled breads (this bread features an almond-poppy filling!)
  • learning more about Ukrainian & global bread traditions!

BYOB is fine by us for participants 21+ 🥂 

We hope you come to this class to learn more about enriched doughs from Katya, and enjoy some truly delicious cuisine using the freshest stone-milled flours around!

Things to look forward to:

  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Learn about new wheat varietal offerings, fresh from this year's harvest!
  • Learn how to make Brioche Snowflake Bread at home 
  • Eat and enjoy fresh breads and curated snacks!
  • Tour the mill with our Education Director, Kimberly Krebs
  • Purchase BSM products at a special one-time 15% discount

Class Policies:

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormClose-toed shoes and a head covering (such as a baseball cap) required for all classes.

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility. 

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. Should COVID levels rise in the weeks/days leading up to class, we reserve the right to change our masking policy and will reach out via email with any updated guidelines. Should masks become a requirement for class based on statewide or countywide recommendations, non-masked participants will not be able to participate in mask-required classes. Refunds or ticket transfers are available for those who do not wish to attend a mask-required class.

Tickets are non-refundable, but transferrable up to 5 days before the class date.

In the event of class cancellation, we will email you to notify you of a canceled class.

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3920 reviews
Sonora Flour
Debora Crosby
I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

Spelt Flour
Paul m
Spelt pizza

Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

Wrens Abruzzi Rye Flour
Laura Sanders
Great flavor!

This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

Beautiful Flour

The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

Best Flour I Have Ever Used

I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.