NAOMI ANDERSON
PORT OF SPAIN – In the vibrant culinary landscape of Trinidad & Tobago, Unicakery has established itself as a pioneering force in artisanal baking education. Founded by seasoned pastry expert Naomi Anderson, this innovative studio has demystified the art of brioche-making for home enthusiasts through its structured workshops.
The distinctive characteristics of brioche – its golden crust, tender crumb, and subtle sweetness – originate from its enriched dough composition. Unlike conventional breads, brioche incorporates substantial quantities of eggs, butter, and milk, creating a hybrid texture that bridges the gap between traditional bread and pastry. This versatility allows for both savory applications like gourmet burgers and sweet preparations such as French toast.
At Unicakery’s professional facility, brioche serves as a fundamental teaching tool for introducing students to enriched dough techniques. The studio’s systematic approach begins with precise measurements: three cups of all-purpose flour combined with granulated sugar, instant yeast, and salt form the dry base. The wet components – warm milk and two large eggs – are carefully whisked before incorporation.
The mechanical kneading process, executed using stand mixers with dough hooks, spans approximately ten minutes until achieving optimal elasticity. Critical to success is the gradual incorporation of softened unsalted butter, allowing each increment to fully emulsify before adding subsequent portions. The resulting dough should present as smooth and slightly tacky without excessive stickiness.
Shaping techniques involve dividing the dough into uniform portions hand-kneaded into spherical forms. After placement on baking trays with adequate spacing, the buns undergo a 30-minute proofing period until achieving 50% volume expansion. Baking at 400°F (200°C) for 12-15 minutes produces the characteristic golden-brown coloration.
Anderson emphasizes technical adjustments: “For novice bakers, incremental flour additions can correct overly hydrated dough. An egg wash application pre-baking enhances visual appeal through glossy surface finishing.” The completed brioche buns demonstrate excellent freezer stability and can be refreshed through gentle reheating.
With twelve years of professional pastry experience, Anderson has cultivated Unicakery into both a specialty dessert destination and educational hub. Her pedagogical philosophy prioritizes technical understanding and confidence-building, enabling students to replicate bakery-quality results in domestic kitchens. The institution continues to expand its culinary outreach through community classes and creative mentorship programs.
For additional information regarding baking courses and schedules, visit www.unicakery.com or follow @unicakery across social media platforms.