Brioches training

Raised dough making : homemade brioches and its derivatives

The bakery, with its unique expertise, is at the heart of this artisan trade. La Maison Foricher goes the extra mile to teach you everything you need to know and support you every step of the way. Foricher provides you with a bakery and its best carftmen, passers-by of know-how. After a day with them, you will acquired your own skills.

Training duration

    1 Day : from 9 :00 am to 1 :00 pm and from 2 :00 pm to 5 :00 pm


    Moulin des Gaults at Poilly-lez-Gien

Training content

  • Homemade brioche, puff pastry brioche, pecan nut cozonac, rasperry pistachio cozonac, chocolate marbled brioche, raspberry crumble brioche,
  • soft heart, christmas brioche, mint red berries brioche, choc’orange brioche, green lemon and white chocolate brioche, tiramisu brioche, panettone, advent brioche


  • Patrick Cognard