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 how to bake a fresh bread from scratch. We offer 8 variations of bread every month which you can choose from according to your taste and preference.

JANUARY | APRIL | JULY | OCTOBER

Twin Boule
Difficulty:

Baked bread by putting 2 round doughs at square baking paper

3 pieces to bring home
Corn Cheese
Difficulty:

Spiral bread topped with corn mayonnaise

4 pieces to bring home
Curry Cheese Onion
Difficulty:

Curry flavoured bread topped with cheese and onions

4 pieces to bring home
Apple Berry Nuts
Difficulty:

Bread with dried apples and dry berries with lots of slice almonds

2 pieces to bring home
Chocolate Marble
Difficulty:

Marble bread baked with plain dough, chocolate dough and chocolate

1 piece to bring home
Maple Butter Swiss Zopf
Difficulty:

Braided bread with maple butter and nuts

1 piece to bring home
Sesame Maccha
Difficulty:

Maccha bread with black sesame cream

6 pieces to bring home
Camembert Sausage
Difficulty:

Hard type bread with camambert cheese and sausage

4 pieces to bring home

FEBRUARY | MAY | AUGUST | NOVEMBER

Cheese Sticks
Difficulty:

Stick bread with processed cheese

3 pieces to bring home
English Muffin
Difficulty:

Traditional English muffin

6 pieces to bring home
Olive Bread with Rock Salt
Difficulty:

Green olive bread with rock salt

4 pieces to bring home
Tomato Twist
Difficulty:

Twisted bread kneaded with tomato paste

6 pieces to bring home
Beef Slice Roll Bread
Difficulty:

Pound type bread with powder cheese, curry powder and sliced beef

3 pieces to bring home
Strawberry and Cranberry Bread
Difficulty:

Bread with dried strawberry and dried cranberry

3 pieces to bring home
Melty Raisin
Difficulty:

Blueberry and currant bread

3 pieces to bring home
Lemon Tea Custard
Difficulty:

Lemon flavoured custard cream in bread with blended tea leaves

1 piece to bring home

MARCH | JUNE | SEPTEMBER | DECEMBER

Milk Butter Bread
Difficulty:

Butter bread kneaded with milk

5 pieces to bring home
Marron Crown
Difficulty:

Round bread made with cane sugar and marron glace

1 piece to bring home
Tomato and Anchovy Pizza
Difficulty:

Enjoy 2 types of taste in one pizza with pasta sauce and white sauce

1 piece to bring home
Cranberry Chocolate and Cheese Scone
Difficulty:

Sweet scone: Made with cranberry, white chocolate and sweet chocolate. Savoury scone: Double cheese scone

2 types, 8 pieces to bring home
Sausage Brunch Braid
Difficulty:

Suitable for brunch. Bread using sausage and cabbage

4 pieces to bring home
Strawberry Custard
Difficulty:

Tartlet type bread with almond cream and strawberry jam

8 pieces to bring home
Creamy Soft Bread
Difficulty:

Custard cream in soft bread

5 pieces to bring home
Stollen
Difficulty:

A well-known German fermented confectionery mostly made during Christmas

1 piece to bring home

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

Baguette

Baguette is a long, thin loaf of French bread. It is distinguishable by its length and crisp crust.

2 rolls to bring home
Dutch Bread

A Dutch style bread with unique mottled crust.

6 pieces to bring home

FEBRUARY | AUGUST

Fruit Danish

A Danish specialty topped with cream and assorted fruits. Great for afternoon tea.

6 pieces to bring home
Croissant & Chocolat Croissant

Who doesn't love this buttery flaky pastry? Learn to make 2 varieties: Original and Chocolate

2 types, 3 pieces each to bring home

MARCH | SEPTEMBER

Melon pan & Maccha

Japanese melon bun that resembles a cantaloupe, covered with sweet crispy cookie dough. Learn to make 2 varieties: Matcha and Original

2 types, 4 pieces to bring home
Ciabatta ~Tomato & Olive~

Ciabatta is originated from Italy, whom they are the best in making crusty Italian sandwiches. Learn how to make Ciabatta that is filled with tomatoes and plump juicy olives.

3 pieces, 18cm length to bring home

APRIL | OCTOBER

Bagel ~Plain & Blueberries~

A bagel is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough.

2 types, 4 pieces to bring home
Anpan & Chestnut Anpan

Originated from the Meiji period, Anpan is " Japanese sweet roll" filled with red bean paste or with chestnut paste.

2 types, 6 pieces to bring home

MAY | NOVEMBER

Curry-pan & Doughnut

Fluffy sweet Japanese styled curry buns and sweet icing sugared doughnuts.

2 types, 6 pieces to bring home
Plain Loaf

Scottish plain loaf with soft chewy white core, spread on your favourite jam or eat it plain

1 loaf to bring home

JUNE | DECEMBER

Kouglof & Pain d'Epices

Kouglof is a german tasty bread, best eaten with coffee. Pain d'Epices is a french bread filled with lots of aromatic spices and nuts.

2 types, 1 piece each to bring home
Laugenbrotchen

Also named as Lye roll, these German pretzel rolls are dipped in lye and sprinkled with salt grains.

6 pieces to bring home

Members may sign up for either 8 lessons, 16 lessons or 24 lessons from the Basic Course. Members who have completed 24 lessons of the Basic Course may move on to the Master 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

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.