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International Bread (1-day Workshop)

1-day workshop

A hands-on bread class where students learn enriched and fermented dough techniques across global breads; practicing shaping, proofing, steaming, and baking methods while exploring unique textures and flavors. By the end, students gain confidence in handling diverse doughs and creating bakery-quality breads.

  • Chelsea bun
  • Bao (Eggless)
  • Papa roti
  • Ciabatta (Eggless)
  • Shokupan bread
  • Fetayer (eggless)
  • High fiber bread (Eggless)