3.5 hours | Ixelles | English | 3–8 bakers | Suitable for all levels
Stollen is a German holiday bread made with spiced dough, raisins, and candied citrus peel, with a log of marzipan running through the center. It’s dense and fragrant, full of little bursts of fruit and warm spice in every slice.
At this workshop, we’ll make our own candied peel, spice mix, and marzipan from scratch. You’ll mix and shape the dough by hand and bake two loaves – one to enjoy fresh, one to freeze so you’ve got something special ready for the holidays.
You'll take home:
- 2 stollen loaves
- A laminated recipe card
- The knowledge and confidence to make stollen at home
3.5 hours | Ixelles | English | 3–8 bakers | Suitable for all levels
Babka, the love child of bread and chocolate, originated in Eastern Europe. Today, it's popular in bakeries all over the world, from Poland to New York.
In this hands-on workshop, we'll make enriched dough by hand and layer it with a rich filling of high-quality Belgian chocolate – plus, we'll learn how to shape individual babka rolls using the same ingredients.
You'll take home:
- 1 chocolate-hazelnut babka
- 2 babka rolls
- A laminated recipe card
- The knowledge and confidence to make babka at home
3 hours | Ixelles | English | 3–8 bakers | Suitable for all levels
Challah hits the sweet spot between bread and brioche – soft, golden, and perfect for sharing. The braids symbolize unity and togetherness, making it ideal for gatherings with friends and family.
In this workshop, you'll make your dough by hand and learn how to create that signature soft texture. You'll practice a classic braiding technique and learn how to use the same dough to make a batch of sandwich buns.
You'll take home:
- 2 medium challahs
- 6 challah sandwich buns
- A laminated recipe card
- The knowledge and confidence to make challah at home