Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes a crème fraîche brioche torte with fresh fruit poached in white wine.

Nancy Silverton, owner of La Brea Bakery in Los Angeles, demonstrates how to create a basic brioche dough. This versatile dough can be used to create everything from a main course to a dessert. Silverton focuses on savory brioche pockets and pecan sticky buns.