January 17, 2026 10:00am to 3:00pm at Grist & Toll
We’re launching our 2026 baking classes, doubling down on technique and lots of buttery flavor with our laminated brioche class. In this hands-on baking class, each student will mix, laminate, shape and bake their own 100% whole wheat brioche, layered with butter. This is truly one of the most delicious whole grain breads we have created, and it gives us the opportunity to dig a little deeper into both enriched whole grain bread recipes and lamination – folding and layering a butter block with the dough. Our mantra is more butter = more better, and this loaf is a stunner with a texture that is so tender it melts in your mouth, while delivering huge milky, buttery flavor.
Class instructions will include three methods for shaping the dough as well: braided, squiggle, and spiral buns. These shapes are visually beautiful and showcase all of the flaky layers.
This is a commercial yeast formula, so no sourdough starter experience is necessary. While we provide rolling pins to use during class, we always encourage students to bring their own rolling pins from home; it can be helpful to work with your personal pin for lamination practice. We will be working with heirloom wheat varieties in this class as well.
*Once purchased, G&T class admission is non-refundable*
All necessary tools and ingredients will be supplied by Grist & Toll, but please bring your own apron from home.
Unless noted, all G&T classes are for ages 18+
Our hands-on classes have a longer time length and while we provide snacks, you are welcome to bring a protein bar or small nibbles with you to keep your energy up until snack time.
Class location Grist & Toll: 990 S. Arroyo Parkway, Ste 1, Pasadena, 91105
