ALL ABOUT BRIOCHE

Cost: 1,500 Inc.GST

Understand the principles behind exceptional brioche and enriched doughs through two and a half days of hands-on baking, recipe analysis and practical theory.

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THIS MASTERCLASS
IS IDEAL FOR

Whether you're a passionate home baker, professional or bakery owner, this class is designed to deepen your understanding of enriched doughs.

Through recipes from France, Switzerland and Mediterranean baking traditions, you'll explore how different cultures approached enriched breads and learn the principles needed to understand, analyse and adapt formulas in your own environment.

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HANDS-ON LEARNING

This is not a demonstration class.

Throughout the two and a half days, you'll move between demonstrations and practical sessions while working with naturally leavened, yeasted and hybrid dough systems.

The emphasis is placed on understanding ingredients, fermentation and recipe balance so that you can confidently adapt formulas rather than simply reproduce them.

TWO AND A
HALF DAY
FORMAT

Over two and a half days, you'll have time to observe multiple fermentation systems and understand how ingredients such as butter, eggs, milk, sugar and olive oil influence dough behaviour and the final eating quality of a product.

The format allows enough time to connect theory with practice while exposing students to a wide range of enriched breads from different baking traditions.

THE DETAILED
PROGRAM

DAY 01

Understanding Enriched Dough Systems
-

Understanding recipe balance
Managing & understanding pasta madre
Mixing first doughs and single doughs (Brioche deluxe, Yeasted brioche, Brioche TTC, Olive oil brioche, Cuchaule, challah, laminated brioche))

DAY 02

Mixing, shaping and baking

- 

Baking off single doughs
Mixing second doughs, shaping, baking
Mixing sweet fougasse

DAY 03

Analysis & final bake off
-

Baking off the sweet fougasse
Tasting and analysing all products
Introduction of analysis tools

No professional experience is required, but a basic understanding of baking, measuring ingredients and following recipes will be helpful. You’ll just need to be ready for a hands-on, detailed learning experience.

BEFORE YOU JOIN

WHAT YOU’LL
TAKE HOME

Alongside your baked products, you’ll receive supporting materials to help you continue practising at home or in your bakery.

Your baked products from the class

Digital recipes and class notes

Printed recipe booklet

Pasta madre maintenance guide

Baking timelines and process references

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“Best decision ever! Quentin had so much knowledge to share and will answer any questions you may have. But still taught the class in a way that didn't feel like information overload and felt equal to all the different skill levels of the students. I learnt so much and can't wait to implement everything I learnt into my own baking. Can't wait to do more classes!”

Gabby B

“Such a great experience. Quentin is knowledgeable, patient, and passionate. The class was hands-on, fun, and full of useful tips.”

Jonny F

“Great teaching 👍 …”

Miek P

2026
UPCOMING CLASSES

FAQ's

FAQ’S

Have more questions? Get in touch.

Our specialty at Oji house is to do everything naturally fermented. All items (except for the baguette de tradition in the All about baguette class) are made from sourdough starters. We use liquid & stiff, wheat ,rye and rice starters.
All classes at Oji House start at 8am on Mondays and finish around midday on Wednesdays.
They are suppose to run for 8-9H/day with a 30min break, however, depending on the class and the groups, this may vary.
Each class cost A$ 1500 including GST, depending on the class you will have either some digital or printed material to take home as well as some baked goods.
We would love to provide lunch for you but at this stage we put our focus on making the classes as smooth and valuable as possible in terms of content. Maybe in the near future !
PS: there should be bread on site for sandwiches !
You might be able to find all day parking at the Bell Station or the Preston market. You can also check the back street behind plenty road.
We recommend staying at the Novotel Preston near by. We will try negotiating a discount code in the near future.
See you soon !