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Join our intimate hands-on session and learn the secrets of crafting the perfect soft bun. Check our available schedule below and secure your spot!
Focus: Signature Sweet Buns & Gourmet Toppings
Time: 09:00 AM – 03:00 PM
Status: 4 Seats Left
Focus: Japanese Milk Bread & Premium Fillings
Time: 09:00 AM – 03:00 PM
Status: 2 Seats Left
Focus: Savory Bun Art & Professional Shaping
Time: 10:00 AM – 04:00 PM
Status: Almost Full (1 Seat Left)
09:00 AM – 09:30 AM: Welcome & Sweet Science – Introduction to high-protein flour and sugar’s role in dough fermentation.
09:30 AM – 11:00 AM: Mixing & Kneading – Mastering the windowpane test for that signature Pika Bun fluffiness.
11:00 AM – 12:00 PM: Gourmet Topping Workshop – Preparing premium glazes, crumbles, and sweet garnishes from scratch.
12:00 PM – 01:00 PM: Lunch Break – Relax and network with fellow pastry enthusiasts.
01:00 PM – 02:30 PM: Baking & Decorating – Precision baking and applying artistic toppings for a professional finish.
02:30 PM – 03:00 PM: The Final Look – Styling tips, certificate awarding, and packing your sweet creations.
09:00 AM – 09:45 AM: The Tangzhong Method – Learning the secret roux technique for ultra-soft, long-lasting bread.
09:45 AM – 11:15 AM: Dough Development – Hands-on kneading and understanding hydration in
Japanese-style dough.
11:15 AM – 12:15 PM: Premium Fillings – Cooking silky custards and rich chocolate ganache cores.
12:15 PM – 01:15 PM: Lunch Break – Enjoy a complimentary meal while your dough undergoes its final proof.
01:15 PM – 02:45 PM: Filling & Baking – The art of "pouching" fillings and baking to a perfect golden hue.
02:45 PM – 03:00 PM: Graduation – Photo session with your cloud-like Milk Breads and certificate presentation.
10:00 AM – 10:45 AM: Savory Theory – Adjusting dough salt levels and selecting compatible savory ingredients.
10:45 AM – 12:30 PM: Kneading & Advanced Shaping – Master the braid, the knot, and the swirl (Moving beyond the round bun).
12:30 PM – 01:30 PM: Lunch Break – Discussion on food safety (HACCP) for savory fillings (meat/cheese).
01:30 PM – 02:30 PM: Flavor Infusion – Preparing herb-infused washes and savory crusts.
02:30 PM – 03:30 PM: The Bake – Managing oven steam and heat for crusty yet soft savory textures.
03:30 PM – 04:00 PM: Pastry Art Showcase – Final presentation, food photography session, and farewell certificates.
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