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Shokupan 101
The class that started it all.
3 hoursBeginner6–10 people$95Next: Saturday at 2pm
What you'll make
A full pullman loaf of pillowy Japanese milk bread, plus a small braided roll to take home alongside.
What you'll learn
- 01How to tell when an enriched dough is fully developed without checking a clock
- 02Why milk bread is softer than other breads — the tangzhong method explained simply
- 03Two shaping techniques that turn the same dough into very different loaves
What's included
- — All ingredients and tools for the day
- — A printed recipe card to take home
- — Your bake, boxed and ribboned
- — Tea service throughout the class
- — One Fluffy Pann tote bag (yours to keep)
What to bring
- — Yourself
- — Closed-toe shoes
- — An appetite
- — (We provide aprons, but bring your own if you like)
A few questions
Can I come alone?
Absolutely. Half our regulars came solo the first time.
Is there a refund policy?
Full refund up to 72 hours before. After that, we'll transfer you to another date.
Dietary restrictions?
Let us know when you book. Most workshops can accommodate dairy-free or egg-free with notice.
Can I take photos?
Yes, please.
"Walked in a stranger and left with three new friends and the best bread I've ever made."
"I'd never baked anything in my life. Now I make focaccia on Tuesday nights."
"The kindest, most beautiful afternoon. Already booking the next one."