Instructor: Leslie Mackie
Macrina Bakery
1943 1st Avenue S., Seattle, WA
Fri 1:00-4:00, Sat 10:00—3:30
Skill level: Beginning to Advanced Enthusiasm is the only requirement!
Members $315
Non-Members $395* (*includes Guild membership)
Registration deadline: January 26
Brioche is one of the most versatile doughs when it comes to creating new bakery products. We will make two mother doughs and with different fermentations and shaping will create savory and sweet items to offer in your bakery or home.
We will be making breakfast egg bialy sandwiches, fresh fruit pull-aparts, Nutella-filled pastries, cocoa puff miniloaf, kugelhopf, raisin brioche twist and roasted vegetable savory bread pudding.
Leslie Mackie is a native of Portland, OR, and a graduate of the California Culinary Academy. Before starting Macrina Bakery & Café, she was the head baker at Grand Central Bakery, where she and Gwen Bassetti introduced artisan European breads to Seattle. In the late 1980’s Leslie caught what she calls “bread fever,” immersing herself in recipe testing and experimentation. Today all of Seattle is familiar with Macrina’s irresistible artisan breads.
Leslie is the author of the acclaimed Leslie Mackie’s Macrina Bakery and Café Cookbook, and she has appeared on Julia Child’s “Baking with Julia” TV series. She has been nominated four times as “Outstanding Pastry Chef” by the James Beard Foundation.
Source: Bread Bakers Guild of America
