Cook with Jacques and Friends


Karen Bornarth

Karen Bornarth

Karen Bornarth is Executive Director of the Bread Bakers Guild of America, a nonprofit membership association dedicated to supporting the sustainable growth of the artisan baking industry through education, training and community. The Guild’s members are bakery owners, professional bakers, ingredient and equipment suppliers, educators and others dedicated to the production of the highest-quality baked goods and to advancing the baking industry.  In her work with the Guild, Karen supports bakery owners and professional bakers to achieve success in their baking practices and businesses through classes and events in baking techniques and the business of baking, and opportunities to connect with and learn from their peers. Before the Guild, Karen worked for Hot Bread Kitchen, a Jacques Pépin Foundation grantee, where she developed an initiative to improve job quality and business performance in small food businesses, and oversaw a team to design and deliver a dynamic workforce development program in New York City. She launched her career at Amy’s Bread as an overnight production baker, taught bread baking for several years at the French Culinary Institute, and developed products and processes for Le Pain Quotidien, an international franchise of bakery-cafes.

Karen Bornarth - Brioche


Brioche is a classic French bread, enriched with butter, eggs and sugar. Making this bread seems like a long process, as the dough must rest for several hours in the refrigerator, but the actual work time is just about an hour. For best results, weigh your ingredients on a scale rather than working with measuring cups and spoons to be more accurate. Use organic flour if you can—I like King Arthur organic flour and the best high fat European-style butter like Plugra.

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