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6 Days Bread & Pastries

The most comprehensive bread and pastry course for beginners.

Duration: 6 hours/session

For: 6 sessions

Fees: $1,600.00

Chef: Al Manas

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Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

The success of bread making, in general, is a lot about cause and effect. The amount of yeast relative to fermentation period, higher baking temperatures to produce better rise in the oven. However, there are still many other factors that can bring about different magnitudes of change to your dough texture and flavor.

Bread is technical and artisanal. Your hands are your tools and knowledge, your map. There's nothing more satisfying than walking through its process from raw ingredients to the aroma of a crusty loaf finishing in the oven to a deep golden hue.

Baking is such a big world on its own, so let us break it down for you into specific topics that develop your skill stage by stage. It's not only about developing your practical skills but also a focus on the theory and science behind bread.


Participants will work in pairs although some group work may be necessary.

Terms and Conditions:

Participants must attend all 6 sessions in 1 continuous intake.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 6 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

Equipment familiarization

Bakers' Percentages and recipe calculation

Bread categorization and product knowledge

Preferments and their uses in bread

Shaping techniques

Stages of bread mixing


Preferment: Biga, Poolish, Levain Naturel, Sponge

White Lean Dough - Bagel, Baguette, Rolls and Boules

Pizza Dough

Focaccia with Gremolata

Pita Bread (Hand Kneaded)

Fermentation lengths - Controlling and Adjusting

Types of flours - Flavours and characteristics

Recipes : Wholemeal Batard

Pain au Levain (Overnight Shaped Fermentation)

Rye Pain Miche

Pain Paillasse (Overnight Bulk Fermentation)

Fougasse (Poolish)

Different hydration levels and dough handling

Autolysis and its functions

Soakers: Sprouted grains and porridge breads

Natural bread colourings and flavours

Recipes: Ciabatta 70% and 75% Hydration

Country Seeded Loaf with Wheat Berries

Blue Pea Flower and Walnut Loaf

Purple Potato and Chia Seed Soft Loaf

Soft Raisin & Oat Porridge Loaf (Overnight Fermentation)

Mixing techniques for doughs with high fat and sugar

Explore designs and various signature shapes


Brioche a tete

Chocolate Babka

Pullman Loaves (Pain de Mie)

Hot Cross Buns

Challah (3-Braid)

Properties and characteristics of each type of dough and their uses

Time and temperature's effect on the product

Lamination techniques and procedure on creating distinct and multiple layers


Croissant Dough

Puff Pastry

Utilizing laminated doughs to create an assortment of pastries

Usage of proper consistency filling and products

Proper cutting and folding techniques to achieve specific designs



Traditional Croissant

Pain au Chocolat

Webbed Danish Tart with Blueberries

Puff Pastry Cheese Twists

Savoury Tuna Puffs




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