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Workshops

Baking For Love - Playing dough together (4 June 2016)

Hands-on French Bread Making (Level 1)

IT's school holiday ! Sign up for the first baking class tailored to spice up your kitchen skill and help enrich healthy relationship.  

 Sign up for our bread baking class with your children or  friends - “Baking for love, playing dough together”. It is a great way to have fun and enjoy quality time together. You will learn to create beautiful French loaves, delicious Italian focaccia and take home secret recipes to create your own pizza for family and friends.

Under the close supervision of accomplished artisan chef bakers from The Bread Table, you'll be inspired, challenged to learn and discover the secrets of artisan bread baking.  You will mix, fold, ferment, shape, proof, score and bake your own dough into warm delicious, aromatic loaves. Even if you have no prior experience making bread, you'll find great joy in discovering the mystery of ancient bread baking techniques turning the simplest ingredients into a variety of authentic European bread with outstanding tastes and textures. So, put on your baker's apron, roll up your sleeves, and get ready to play dough together.

What you'll learn

The 4 hours baking and teaching classes, you’ll be immersed in the art of artisanal bread baking, which includes:

  • Understanding classic French bread making. Learn proper mixing, fermentation, shaping, proofing, scoring, and baking techniques.
  • Learning to bake a variety of breads from using a basic dough to make French loaf, Multigrain rolls, Italian focaccia, and basic pizza dough.

Fee: $90 per person.  Enter promo code "GPDISCOUNT" to enjoy $10 off each participant. 

Date: 4 June 2016

Time: 3pm to 8pm (light meal and refreshment will be provided)

Location: Eureka Cooking Lab at 8 Jln Kuras, 577725 .

Contact: Call  62823546 to inquire.

Registration:  click HERE to register 


Joseph Lee
Executive Baker @ The Bread Table

An ex IT-executive, he found his love for French bakery in 2005, when he chanced upon a Hanoi bakery in Vietnam and ended up taking an impromptu baguette baking lesson. In 2011, he graduated from a professional baking course and received his Diploma in International Bread Baking from the French Culinary Institute in New York. In 2013, The Bread Table, consisting of a team of professional bakers was born. Every morning, using traditional bread making techniques, natural fermentation processes and the freshest of ingredients, Chef

Joseph and his bread masters create some of the finest classic French breads, traditional Italian breads, rustic German breads and other fine European breads.

The Bread Table has been featured on Epicure (March 2016), Strait Times, Business Times, 8 days and other media. Here is a quote from 8 Days Magazine.

“The country baguette ($2.90) – with a perfect shatteringly crisp crust and stretchy crumb – is a traditional French baguette (tastier than the ones at Paul (the famous French bakery at Takasimaya) , the wholemeal Baguette ($3.10), developed for local palates, has a softer crust with a pillowy, wheaten crumb. Both taste deliciously complex. We adore Joseph’s specialty sourdough breads, made from a yeast starter he brought all the way back from NYC. Try the cheddar and parmesan-studded Pain Au Fromage sourdough ($8.50), dense and chewy with a nicely tangy finish… “