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)



