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

Bread Basic Renewal (Commencing in February 2024)

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

Riche Course

JANUARY | APRIL | JULY | OCTOBER

Sweet Potato Twist
Difficulty:

Japanese sweet bread made by moulding purple potato dough into a marble pattern with sweet potato topping.

6 pieces
Pistachio and Berry Viennois
Difficulty:

Learn the stylish coupe of this slightly sweet bread, filled with pistachio and berry cream on cocoa and plain dough.

2 types, 3 pieces each
Pão De Queijo ~Cheese & Mocha~
Difficulty:

A traditional Brazillian gluten-free cheese bread in two flavours: cheddar cheese and mocha.

2 types, 12 pieces each
Apple and Cream Cheese Rye Bread
Difficulty:

Rye and cashew nut dough with apple and cream cheese topping. Learn a unique shaping method that resembles Danish pastry.

4 pieces
Cheese Hatgu
Difficulty:

Popular Korean street food with sausage and stretchy cheese. Learn the baked version and moulding method to wrap the cheese well.

4 pieces
Rich Butter Bread
Difficulty:

Moist and fluffy rich bread loaf, generously coated with butter between the dough layers.

1 loaf
Seigle Kaman
Difficulty:

A rich filling of bacon, olives, camembert cheese and black pepper wrapped in a double-layered rye dough.

5 pieces
Hard Bread ~Red Bean & Sakura Shrimp~
Difficulty:

Enjoy two kinds of Japanese flavour from one hard dough with a twisted shaping: red bean and sakura shrimp.

2 types, 3 pieces each

FEBRUARY | MAY | AUGUST | NOVEMBER

Milk Tea Knots
Difficulty:

A ribbon-shaped bread filled with maple milk tea filling and finished with maple sugar.

5 pieces
Maple Cookie Cream
Difficulty:

A sweet bread topped with crispy cookie and nuts glazed in maple sugar with an addictive texture combination.

6 pieces
Sour Maize Buns
Difficulty:

A savoury delight made with cornmeal, filled with sausages, fried onion and sour cream, finished with a crispy topping.

5 pieces
Fruit Tartlet
Difficulty:

Fluffy bread with custard made of yogurt and orange juice, topped with five kinds of colourful fruits.

6 pieces
Cheese & Onion Focaccia
Difficulty:

Soft potato focaccia with cheese, onion and two kinds of pepper.

1 whole
Mini Loaves ~Maple Café & Berry~
Difficulty:

Make two flavours with marbled pattern from the same dough: coffee bread with maple sugar and strawberry white chocolate.

2 types, 1 piece each
Walnut Bean Paste Fougasse
Difficulty:

A Japanese style fougasse that is fun to mould, using kinako powder and filled with walnuts and red bean paste.

2 pieces
Rice Flour Pain d’Epi
Difficulty:

Level up your Pain d’Epi with rice flour added for a crispy surface and chewy texture. Learn two types of shaping in two flavours: bacon cheese and bacon oregano.

2 pieces vertical, 1 piece ring

MARCH | JUNE | SEPTEMBER | DECEMBER

Marron Cornet
Difficulty:

A rich-tasting dark cocoa cornet filled with plenty of marron cream.

5 pieces
Rich Cinnamon Roll
Difficulty:

A sweet roll with a generous amount of cinnamon butter, finished with vanilla raisin cheese frosting.

5 pieces
Spinach Cube Curry
Difficulty:

A simple curry filling wrapped in a spinach dough and baked in a square pullman tin for a stylish finish.

5 pieces
Brioche ~Sucré & Mangue~
Difficulty:

Learn to make a classic French enriched bread in 2 flavours: plain sugar and mango custard.

2 types, 4 pieces each
Matcha Marble Dome
Difficulty:

Learn to create a marble dome bread with matcha and white chocolate using a unique shaping technique.

1 whole
Sausage Lattice
Difficulty:

An irresistible sausage and mustard pickle roll with a crispy puff pastry finish.

4 pieces
Curry & Bacon Couronne
Difficulty:

Curry flavoured dough packed with bacon and cheese filling, finished in a crown-like shape.

1 whole
Raspberry Baguette
Difficulty:

Bread dough that is made partially with raspberry purée, mixed with almonds and cranberries. The sweet and sour taste of the bright red berry dough is exquisite!

3 pieces

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.

2 loaves, 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

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.

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.