Welcome back, kiddos. This week’s episode is a long one, but that’s because it’s an important one. For this episode, we tackled brioche. Armed with a recipe from Tartine’s cookbook and this extremely helpful article by Nicola Lamb, we braced ourselves for lots of setting of timers and hopping of mixers and got to work.

You can find photos of our bakes, as well as the recipe and a bunch of useful links to all of the things we discussed in this episode over at ⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠, where you can subscribe to get those updates automatically. You can also find the recipe for the next episode there, if you'd like to bake along. Check us out on ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ to be kept in the loop with baking-related chitchat between episodes, and definitely send us your photos and experiences. We love hearing from you.

Happy listening! Until next time.