BREAD COURSE

Nothing beats the inviting smell of freshly handmade bread that fills up the entire house. Share the happiness with your family and friends by presenting them your own creation!

Basic Course

Learn the key basic techniques and knowledge of bread making. 2 hours is all you need to learn to bake fresh bread from scratch. Choose from 8 variation of bread to learn every month according to your taste and preference.

JANUARY | APRIL | JULY | OCTOBER

Angel Koppe-Pan
Difficulty:

White, fluffy, and soft bread rolls in two variations: Plain for you to arrange with your favourite ingredients at home, and another that is loaded with egg salad.

2 pcs plain, 3 pcs with egg salad
Pineapple Chocolate Ring
Difficulty:

Shaped like a bundt, find traces of walnuts, chocolate chips and dried pineapples in this hearty ring-shaped chocolate dough.

5 pieces
Bacon and Onion Mini Loaf
Difficulty:

A braided savoury loaf that is filled with smoked meat, fried onion and cheddar cheese.

2 small loaves
Matcha Ring
Difficulty:

A beautifully braided bread layered with earthy almond matcha cream, topped with chocolate chips and boiled chestnuts in each variation.

2 pcs chestnut, 2 pcs chocolate chips
Mentai Mochi Cheese Pizza
Difficulty:

Delightful pizza with a mentaiko cheese sauce base topped with chewy kakumochi. Wrap crabstick and cheese around the crust and make cuts to create the ears!

1 whole, 24cm diameter
Cream Bun
Difficulty:

A cream bun filled with crème diplomat (mix of custard cream and whipped cream) filling in a slightly milk-flavoured dough that is delicious even when chilled.

4 pieces
Japanese Curry Cheese
Difficulty:

Golden brown curry bread with melting camembert cheese wrapped in it. Feel the crispiness from the baked bread as if it is deep fried!

6 pieces
Pumpkin Cocoa Monkey Bread
Difficulty:

A rich bread in ring shape made with balls of cocoa dough coated with butter syrup and loaded with pumpkin seeds, walnuts and pumpkin topping.

1 whole, 15cm diameter

FEBRUARY | MAY | AUGUST | NOVEMBER

Wholemeal Shio Crescent Roll
Difficulty:

Filled with fragrant aroma of wheat and melted butter, learn croissant-like shaping in this crescent-shaped roll with rock salt sprinkled on top.

5 pieces
Melty Mocha
Difficulty:

Crispy on the top with a biscuit crust, enjoy the melted chocolate filling of chocolate custard and chocolate in this coffee-flavoured bread

5 pieces
Quattro Twist
Difficulty:

A hard bread with a crispy texture that is wrapped and twisted with cashew nuts, almonds, camembert cheese and cream cheese.

4 pieces
Strawberry Chocolate Wreath
Difficulty:

Fluffy sweet bread filled with sliced almonds, dried strawberries and white chocolate that is shaped into a gorgeous crown.

1 whole, 18cm diameter
Tuna Corn Blossom
Difficulty:

A savoury bread with tomato paste kneaded into the dough, filled with tuna and corn, and shaped beautifully like a blossoming flower.

5 pieces
2 Colour Focaccia ~Scallion & Red Yeast~
Difficulty:

Make two types of focaccia: Plain dough with scallion and other vibrant toppings, and another that is tinted with red yeast powder.

2 types, 1 whole each
Honey Lemon Loaf
Difficulty:

A refreshing bread loaf with sweet honey lemon cheese cream rolled inside. Make deep cuts for a unique finishing in every loaf with drizzles of lemon icing and honey on top.

1 loaf
Anpan 3 Styles
Difficulty:

Made with soft rice flour dough, fill and shape it in 3 different styles: Tsubuan (red bean), cream cheese, and chestnut paste.

3 types, 2 pieces each

MARCH | JUNE | SEPTEMBER | DECEMBER

Custard Corn Pan
Difficulty:

Soft white milk dough wrapped with melt-in-the-mouth corn custard in the iconic shaping of Japanese cream pan.

5 pieces
Ham and Cheese Rye Sandwich
Difficulty:

Learn the spiral twist technique that shapes the bread dough like a flower. The chewy texture goes perfectly with ham and camembert cheese.

2 pcs plain, 2 pcs ham and cheese sandwich
Caramel Nuts
Difficulty:

A sweet bread topped with nuts coated in caramel sauce on a twist of plain and cocoa dough.

4 pieces
Edamame Pesto Fougasse
Difficulty:

Savour the crisp texture of fougasse made with whole wheat flour and edamame, cherry tomatoes, black olives, pesto sauce and cheese filling.

2 pieces
Caramel Chocolate and Bacon Cheese
Difficulty:

Learn to make two flavours from one walnut-filled dough. Sweet: Caramel and chocolate-flavoured spiral bread. Savoury: Bacon and cheese-wrapped side dish bread.

1 pc sweet, 3 pcs savoury
Fruit and Earl Grey Chocolate Stollen
Difficulty:

Festive bread in two flavours: “Fruits” with sliced almonds and dried fruits, and “Earl Grey Chocolate” with chocolate chips and dried fruits.

2 types, 1 piece each
Meat Pie Bread
Difficulty:

A new form to wrap homemade meat filling with an addictive Worcestershire ketchup sauce.

6 pieces
Salted Kelp Zopf
Difficulty:

Savoury bread with salted kelp and parmesan cheese braided in a soft dough. Brush the top with garlic butter for a fragrant finish.

2 pieces

JANUARY | APRIL | JULY | OCTOBER

Angel Koppe-Pan
Difficulty:

White, fluffy, and soft bread rolls in two variations: Plain for you to arrange with your favourite ingredients at home, and another that is loaded with egg salad.

2 pcs plain, 3 pcs with egg salad
Pineapple Chocolate Ring
Difficulty:

Shaped like a bundt, find traces of walnuts, chocolate chips and dried pineapples in this hearty ring-shaped chocolate dough.

5 pieces
Bacon and Onion Mini Loaf
Difficulty:

A braided savoury loaf that is filled with smoked meat, fried onion and cheddar cheese.

2 small loaves
Matcha Ring
Difficulty:

A beautifully braided bread layered with earthy almond matcha cream, topped with chocolate chips and boiled chestnuts in each variation.

2 pcs chestnut, 2 pcs chocolate chips
Mentai Mochi Cheese Pizza
Difficulty:

Delightful pizza with a mentaiko cheese sauce base topped with chewy kakumochi. Wrap crabstick and cheese around the crust and make cuts to create the ears!

1 whole, 24cm diameter
Cream Bun
Difficulty:

A cream bun filled with crème diplomat (mix of custard cream and whipped cream) filling in a slightly milk-flavoured dough that is delicious even when chilled.

4 pieces
Japanese Curry Cheese
Difficulty:

Golden brown curry bread with melting camembert cheese wrapped in it. Feel the crispiness from the baked bread as if it is deep fried!

6 pieces
Pumpkin Cocoa Monkey Bread
Difficulty:

A rich bread in ring shape made with balls of cocoa dough coated with butter syrup and loaded with pumpkin seeds, walnuts and pumpkin topping.

1 whole, 15cm diameter

FEBRUARY | MAY | AUGUST | NOVEMBER

Wholemeal Shio Crescent Roll
Difficulty:

Filled with fragrant aroma of wheat and melted butter, learn croissant-like shaping in this crescent-shaped roll with rock salt sprinkled on top.

5 pieces
Melty Mocha
Difficulty:

Crispy on the top with a biscuit crust, enjoy the melted chocolate filling of chocolate custard and chocolate in this coffee-flavoured bread

5 pieces
Quattro Twist
Difficulty:

A hard bread with a crispy texture that is wrapped and twisted with cashew nuts, almonds, camembert cheese and cream cheese.

4 pieces
Strawberry Chocolate Wreath
Difficulty:

Fluffy sweet bread filled with sliced almonds, dried strawberries and white chocolate that is shaped into a gorgeous crown.

1 whole, 18cm diameter
Tuna Corn Blossom
Difficulty:

A savoury bread with tomato paste kneaded into the dough, filled with tuna and corn, and shaped beautifully like a blossoming flower.

5 pieces
2 Colour Focaccia ~Scallion & Red Yeast~
Difficulty:

Make two types of focaccia: Plain dough with scallion and other vibrant toppings, and another that is tinted with red yeast powder.

2 types, 1 whole each
Honey Lemon Loaf
Difficulty:

A refreshing bread loaf with sweet honey lemon cheese cream rolled inside. Make deep cuts for a unique finishing in every loaf with drizzles of lemon icing and honey on top.

1 loaf
Anpan 3 Styles
Difficulty:

Made with soft rice flour dough, fill and shape it in 3 different styles: Tsubuan (red bean), cream cheese, and chestnut paste.

3 types, 2 pieces each

MARCH | JUNE | SEPTEMBER | DECEMBER

Custard Corn Pan
Difficulty:

Soft white milk dough wrapped with melt-in-the-mouth corn custard in the iconic shaping of Japanese cream pan.

5 pieces
Ham and Cheese Rye Sandwich
Difficulty:

Learn the spiral twist technique that shapes the bread dough like a flower. The chewy texture goes perfectly with ham and camembert cheese.

2 pcs plain, 2 pcs ham and cheese sandwich
Caramel Nuts
Difficulty:

A sweet bread topped with nuts coated in caramel sauce on a twist of plain and cocoa dough.

4 pieces
Edamame Pesto Fougasse
Difficulty:

Savour the crisp texture of fougasse made with whole wheat flour and edamame, cherry tomatoes, black olives, pesto sauce and cheese filling.

2 pieces
Caramel Chocolate and Bacon Cheese
Difficulty:

Learn to make two flavours from one walnut-filled dough. Sweet: Caramel and chocolate-flavoured spiral bread. Savoury: Bacon and cheese-wrapped side dish bread.

1 pc sweet, 3 pcs savoury
Fruit and Earl Grey Chocolate Stollen
Difficulty:

Festive bread in two flavours: “Fruits” with sliced almonds and dried fruits, and “Earl Grey Chocolate” with chocolate chips and dried fruits.

2 types, 1 piece each
Meat Pie Bread
Difficulty:

A new form to wrap homemade meat filling with an addictive Worcestershire ketchup sauce.

6 pieces
Salted Kelp Zopf
Difficulty:

Savoury bread with salted kelp and parmesan cheese braided in a soft dough. Brush the top with garlic butter for a fragrant finish.

2 pieces

Riche Course

Increase your bread-making repertoire with trendy menus and shaping techniques that can only be learned in the Riche Course.

JANUARY | APRIL | JULY | OCTOBER

Mozzarella Mushroom Calzone
Difficulty:

Tomato-flavoured dough filled with three kinds of mushrooms, ham and mozzarella cheese with a braided surface.

3 pieces
Mushroom Delight
Difficulty:

Mushroom-shaped bread with a crisp crust and chewy inside, packed with onions and served with porcini butter.

5 pieces
Matcha Castella
Difficulty:

A two-layer bread-and-cake treat with a plain loaf base, topped with matcha castella for a gentle sweetness in every bite.

1 loaf
Ciabatta Sandwich
Difficulty:

Italian ciabatta with a crispy outside and a chewy inside, sandwiched with tomato-flavoured mackerel curry, lemon mayo and vegetables.

3 pieces
Bismarck Boat
Difficulty:

A hearty hard dough bread with a white sauce topping, hot spring egg, shimeji mushrooms, broccoli and bacon.

2 pieces
Pumpkin Fromage
Difficulty:

Pumpkin-shaped bread with a fragrantly sweet pumpkin purée filling with cream cheese and pecan nuts.

5 pieces
Honey Corn Butter Baton
Difficulty:

Twisted cream corn bread layered with a honey butter sheet and finished with a luscious honey glaze.

6 pieces
Multigrain Chocolate Campagne
Difficulty:

Multigrain bread enriched with chocolate and caramel, walnuts, orange peel, and dried pineapple with a decorative lattice top.

1 whole

FEBRUARY | MAY | AUGUST | NOVEMBER

Matcha Adzuki Baguette
Difficulty:

Matcha dough bread filled with sweet red bean, finished with butter and pickled Sakura. Learn scoring techniques in this lesson.

4 pieces
Crab Rangoon
Difficulty:

Whole wheat dough packed with flavourful cream cheese kanikama and shrimp, folded neatly into golden triangle shapes.

8 pieces
Banana Berry Crumble
Difficulty:

A cake-like bread made with banana and blueberry jam dough, topped with crispy crumbles and almond flakes.

1 whole
Artisan Layer Cube
Difficulty:

Cube-shaped bread layered with vanilla bean dough and plenty of butter.

5 pieces
White Chocolate Lemon
Difficulty:

Soft bread with orange peel coated in white chocolate and served with lemon white chocolate ganache, shaped in two brioche styles.

6 pieces
Squid Ink BLT
Difficulty:

Cheddar squid ink bread with a subtle savoury note, perfectly paired with a classic BLT of bacon, lettuce and tomato.

2 pieces plain, 2 pieces BLT sandwich
Chocolate Hazelnut Swirl
Difficulty:

Crispy chocolate bread layered with moist chocolate and hazelnuts, topped with crunchy pistachios.

6 pieces
Tartine
Difficulty:

Whole wheat breads with two toppings: tomato with eggplant and zucchini, and veggie ajillo with broccoli, potato and mushrooms.

2 types, 2 pieces each

MARCH | JUNE | SEPTEMBER | DECEMBER

Soy Latte Knots
Difficulty:

Uniquely knotted soy latte-flavoured bread perfectly matched with almonds and caramel chocolate.

2 pieces
Vibrant Bagels
Difficulty:

Chewy rice flour bagels made without boiling in three flavours: cranberry cream cheese, kurogoma adzuki and potato cheese.

3 types, 2 pieces each
Pretzel Bacon Epi
Difficulty:

Bacon epi with pretzel-like texture in two flavours: truffle nut with walnuts and truffle salt, and tomato basil with chili tomato and fragrant basil.

4 pieces
Onion Curry Cheese
Difficulty:

Cheesy cornmeal dough laminated with curry sheet, topped with onions and mozzarella cheese.

1 loaf
Pistachio Tropézienne
Difficulty:

Fluffy brioche dough finished with pistachio custard cream and toasted almonds for a rich French classic.

6 pieces
Braided Curry Pan
Difficulty:

Half-moon bread with braided edges, stuffed with savoury tomato curry meat filling.

4 pieces
Mentai Mochi Cheese
Difficulty:

Soft bread filled with handmade mochi cheese, shrimp and mentaiko sauce, then baked to perfection.

1 piece plain, 2 pieces with shrimp
Rich Chocolate Kugelhopf
Difficulty:

Black cocoa dough filled with melted chocolate, walnuts and cranberries, finished with a berry chocolate drizzle in a kugelhopf shape.

1 whole

Master Course

Using the techniques and knowledge attained from the Bread Basic Course, you will learn new crafting methods, ascertain how and when to use the different types of yeast and flour in the Bread Master Course.

JANUARY | JULY

Pain Rustique ~Pancetta Rucola & Praliné Marron~

A type of bread made without kneading and repeated punching. Enjoy both sweet and savoury flavours with 2 types of filling: Pancetta and Arugula & Praliné Marron.

2 types, 3 pieces each
Kougin-Amann

French pastries made with sugared, laminated dough baked in English muffin moulds. Its caramelized surface gives a sweet crunch to the pastry.

6 pieces

FEBRUARY | AUGUST

Croissant

Everyone’s favourite buttery, flaky pastry, now with a refreshed composition and folding method so that you can enjoy those crispy layers within hours!

6 pieces
Chocolate Babka

A popular sweet bread in New York that originates from an Ashkenazi Jewish heritage. Savour the texture combination of soft and fluffy chocolate marbled bread with crisp crumble topping.

1 loaf, 18cm length

MARCH | SEPTEMBER

Rice Flour and Wasanbon Bread

Enjoy a “fluffy and mochi” bread as it uses rice flour and Wasanbon (a fine-grained Japanese sugar) for a refined and subtle sweetness.

1 loaf
Fruity 50

Filled with 5 types of dried fruits and cashew nuts, this flavourful rye bread offers a myriad of textures!

2 pieces

APRIL | OCTOBER

Melon Cream Bread

Enjoy this classic Japanese melon bun filled with sweet melon custard cream and encrusted with vanilla biscuit dough and sugarcoat.

5 pieces
Quattro Formaggio

A medley of 4 kinds of cheeses: Gruyere, Gouda, Cheddar and Mozzarella, encased within a whole wheat bread with a wonderful crust.

3 pieces

MAY | NOVEMBER

Baguette

A long, thin loaf of French bread, distinguishable by its length and crispy crust. Learn how to make a pre-ferment, Poolish, and incorporate it into the main dough!

2 loaves, 30cm length
Bagel ~Plain & Cranberry Cheese~

Originated from the Jewish communities of Poland, make these traditionally shaped Bagels in 2 variations: Plain & Cranberry cream cheese filling with pearl sugar topping.

2 types, 2 pieces each

JUNE | DECEMBER

Ring & Lemon Cream Doughnut

Irresistible golden brown fuwa-fuwa Japanese styled doughnuts in 2 variations: Classic Glazed Ring & Lemon Cream.

2 types, 3 pieces each
Truffle Campagne & Rillette

A truffle infused bread with truffle oil and truffle salt that matches perfectly with smoked chicken and cheese Rillette. This new twist on a French country loaf will sure be a table or party conversation starter!

1 loaf

Bread Basic Renewal Course

We are pleased to announce our Bread Basic Renewal for all of our Bread Course students!

JANUARY | APRIL | JULY | OCTOBER

Veggie Brunch
Difficulty:

Bread topped with umami-flavoured tomato paste, bacon and vegetable

6 pieces to bring home
Honey Apricotta
Difficulty:

Braided ring bread filled with dried apricot and apple

3 pieces to bring home
Cherry and Berry
Difficulty:

6 pieces to bring home
Chocolat Cassis
Difficulty:

1 whole to bring home
Coffee Walnut Loaf
Difficulty:

1 loaf to bring home
Genovese Sausage
Difficulty:

6 pieces to bring home
Berry Cream Cheese
Difficulty:

6 pieces to bring home
Camembert Noix
Difficulty:

4 pieces to bring home

FEBRUARY | MAY | AUGUST | NOVEMBER

MARCH | JUNE | SEPTEMBER | DECEMBER

By taking ABC Cooking Studio Bread Course, you will learn about how to make delicious breads all within 2 hours. The Basic Course has a total of 24 lessons, which you will be taking in sequential order, at your own pace. Members can register for the Riche Course or Master Course after completing all 24 lessons of Basic Course.

Basic Course

All members must start from the Basic Course.

8 Lessons

valid for 8 months

16 Lessons

valid for 16 months

24 Lessons

valid for 24 months

Riche Course

Apply only to members who have completed 16 lessons of the Basic Course.

8 Lessons

Valid for 8 months

16 Lessons

Valid for 16 months

24 Lessons

Valid for 24 months

Master Course

Apply only to members who have completed 24 lessons of the Basic Course, or 16 lessons of the Basic Course and 8 lessons of the Riche Course.

12 Lessons

valid for 18 months

License

Apply only to members who have completed 24 lessons of the Basic Course and 12 lessons of the Master Course.

ABC Bread License

* License will be given to members who have passed the examination.

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