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

Veggie Brunch
Difficulty:

A basic dough that is easy for beginners to knead and handle. Savour it with umami-flavoured tomato paste, chicken ham and assorted vegetables.

6 pieces
Honey Apricotta
Difficulty:

Braided ring bread filled with dried apples and apricots in a honey dough, baked at a lower temperature to achieve a fluffy texture.

3 pieces
Cherry and Berry
Difficulty:

A spiral bread using milk dough that goes great with sweets, topped with cream cheese and berries.

6 pieces
Chocolat Cassis
Difficulty:

A rich cocoa bread filled with sweetness of chocolate and sourness of dried currants.

1 whole
Coffee Walnut Loaf
Difficulty:

Learn the kneading of two types of dough – plain and coffee. The loaf is shaped like a whirlpool with walnuts wrapped around.

1 loaf
Genovese Sausage
Difficulty:

An irresistible side dish bread with sausage and pesto sauce twisted in tomato flavoured dough.

6 pieces
Berry Cream Cheese
Difficulty:

A winning combination of lemon cream cheese and blueberry jam filling in a flower-like soft bread.

6 pieces
Camembert Noix
Difficulty:

Savoury bread with camembert cheese wrapped in a dough mixed with walnuts.

4 pieces

FEBRUARY | MAY | AUGUST | NOVEMBER

Duo Pizza Twist
Difficulty:

A unique half-and-half pizza with tomato sauce and Genovese sauce where you will learn to make notches and twisting technique.

1 whole, 24cm diameter
Sesame Blanc
Difficulty:

Enjoy the taste of toasted white sesame seeds in this wheat germ bread rich in vitamins and minerals.

4 pieces
Honey Fig
Difficulty:

Scrumptious honey rye bread shaped like a fig and filled with cream cheese and dried figs.

5 pieces
Seigle Fruits
Difficulty:

A type of dense bread using rye flour with dried fruits and cream cheese to savour.

4 pieces
Berry Custard
Difficulty:

A soft, sweet bun containing easy-to-make custard cream, blueberry jam and fresh blueberries.

4 pieces
Maple Almond
Difficulty:

Fall in love with the fragrance of sweet maple cream and almond crust on top of a brioche bread.

4 pieces
Olive and Onion
Difficulty:

A braided savoury bread filled with olives and onion with a fragrant and slightly crispy surface.

4 pieces
Blueberry Dome
Difficulty:

Shaped like a dome, the bread is rich in blueberry flavour from the dough to the filling.

1 whole

MARCH | JUNE | SEPTEMBER | DECEMBER

Tomato Hearts
Difficulty:

Kneaded with tomato paste, the vibrant heart shaped bread is filled with *smoked beef slice / chicken ham and sundried tomatoes. *Choice of beef or chicken available

2 pieces
Baked Meat Curry
Difficulty:

Corned beef / corned chicken curry filling wrapped in a crispy crouton-coated dough. *Choice of beef or chicken available

6 pieces
Graham Nuts
Difficulty:

Fragrant whole wheat bread filled with pecan nuts, walnuts and cheese, recommended as a pairing for meals.

4 pieces
Raspberry Streusel
Difficulty:

A sweet custard bread roll with raspberry jam and crispy streusel topping, perfect as gifts!

1 whole
Luxury Stollen
Difficulty:

A modification to traditional German bread made and eaten during Christmas, packed with candied fruit mix, dried strawberries and pecan nuts.

1 whole
Nutty Crescent
Difficulty:

A pumpkin flavoured bread containing almonds and pumpkin seeds

2 pieces to bring home
Orange Custard
Difficulty:

An almond-sprinkled bread with orange custard cream and orange compote topping.

4 pieces
Cherry Twist
Difficulty:

Flower twisted bread roll filled with cherry blossom paste, finished with pickled cherry blossom.

5 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.

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