AUGUST 8, 2026: Brie-oche & Salami Rolls

TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.

Date: Saturday, August 8, 2026

Time: 10am - 2pm

Cost: $150 per single entry

PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE. 

Ah, brioche, that moist, buttery French bread! You’ve seen it before on sweet-tender burger buns, or as the base bread for fancy French Toast. This bread gets its delectable attributes from its high butter and egg content. Typically requiring overnight fermentation, this class will share two methods of making and using brioche dough (one to be used right after the first rise, and one which has been refrigerated overnight). 

Together with French-trained pastry chef, Jessica Lopez, you will use your brioche dough to wrap up and decorate a round of brie and roll up some salami spirals. These are perfect recipes to take to parties or to serve to guests at home. Working with freshly stone-ground grains from Barton Springs Mill gives this brioche an extraordinary flavor - the best secret-ingredient ever! Come learn French technique with local flour, and turn it into some fun appetizers or a beautiful centerpiece that your guests are sure to remember.

Come for the experience, and go home with knowledge of food science, pastry-history, new recipes, a few bags of stone-ground flour to recreate these at home!

BYOB is fine by us for participants 21+ 🍻

Things to look forward to:

• Have an opportunity to work with our own fresh stone-milled flour

• Learn about the food science of baking and how to make a delectable brioche dough

• Take home recipes developed for our organic, fresh-stone-milled grains

• Tour the mill with our Education Director

• Purchase BSM products at a class-exclusive 15% discount

A little bit about your instructor:
After graduating with a Bachelor of Science in Nutrition from the University of Texas at Austin, Jessica’s fascination with food science led her to further pursue her education in pastry school at FERRANDI in Paris, France. She spent her internship working in the Michelin starred pastry kitchen at the palace hotel Four Seasons George V in Paris, after which she received her diploma in French patisserie and bread baking in 2011. Working for over a decade in bakeries and pastry kitchens in central Texas, she is well-versed in both French and American pastry technique, is passionate about using quality local organic ingredients, and loves teaching and sharing her pastry knowledge.

Class Policies:

TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).

By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release. 

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions. 

In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. 

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