An introduction hands-on workshop to making a versatile enriched dough you will learn to make a deliciously rich buttery Brioche dough some you will shape and bake into a Loaf and the rest make A Chocolate, Hazelnut, Almond and Glace Clementine Couronne. Plus make a wholemeal spelt dough that you will be transform it into a fun but simple Cranberry, Pecan or Oat Flowerpot Bread delicious to accompany a soup, for turkey sandwiches or served with a cheese board and still have some dough to take home. Learn how you can make both these doughs a couple of days in advance and then shape the day before baking.