Make brioche at the Little Arts Academy!
Baking is a fun pastime that you can do with your children during the holidays. Drop biscuits, rock buns and cut-out cookies are simple enough for most first-timers. But if you have a bit more time to spare AND energy (OR stress to relieve ),  you may wish to try out a spot of bread-making instead.

Little Chefs at the Little Arts Academy is organising a special project for the family for Father’s Day. June 21st is Father's Day, and on 20 June, young participants will celebrate with a culinary programme where children will learn to make brioche AND a special Father’s Day Surprise! Read on as they share the details of the programme and a little peek into the history of the brioche.

Brioche (ronounced 'bree-yosh), is derived from the verb "broyer," which means “to grind”. This refers to the prolonged kneading of the dough and may have originated from Normandy. Since the 19th century, it has been customary to bake a brioche in a deep, round, fluted tin with a small spherical piece of dough placed on top, but you could also make a Brioche Nanterre where two rows of small pieces of dough are placed in the pan and proofed in the pan, fusing the pieces together. During the baking process, these balls of dough rise further and form an attractive pattern. As such, you could try to make your own patterned brioche.

You could also try to paint a brioche, which was done by the 18th century painter Jean-Baptiste-Siméon Chardin (November 2, 1699 – December 6, 1779), who was considered a master of still life. Chardin painted humble scenes of simple, everyday activities and was a master of textures, shapes, and the soft diffusion of light. Looking at Chardin's beautiful paintings of brioches,  you can see that he has quite clearly defined the notches round the base of the brioche.

For the Little Chef’s Father’s Day special programme at the Little Arts Academy, kids can get creative for their fathers! Junior can write dad's name with a brioche or hide his present in the brioche (but put it in plastic, wrapped in paper to prevent it from getting oily AND tell him before he swallows it ).

Brioche is usually eaten at breakfast or teatime, with coffee or hot chocolate. So get the kids to show off their newly-learnt baking skills, stir up some super duper hot chocolate and the whole family can sit down for a yummy, freshly-baked feast

For details of our Father's Day culinary session on 20 June 2009, click here. Do also check out the What's On calendar for details of our other baking sessions on 6 and 13 June, and our Gardenia Bakery tour on 12 June.

Have a Happy Father’s Day!

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