Bake it Better: Milky Ways (1st & 2nd class)

Bake it Better: Milky Ways (1st & 2nd class)

16 & 27 Aug (Tue/Sat)

Regular price $190.00 Sale

Sorry, this class is fully booked!
16 August (Tuesday) 1:00pm - 5:30pm : 0
27 August (Saturday) 12:00pm - 4:30pm : 0

$190 for onsite participants.

$180.50 for ZOOM participants WITH food samples. Discount code ZOOM5.

$171 for ZOOM participants WTHOUT food samples. Discount code ZOOM10.

Milk bread is now popular all over the world, and it’s no surprise why – it possesses the unbeatable combination of chewy crust, aromatic and pillowy crumb, and stays-soft-for-days character. Learn all the tips and techniques you need to bake it at home, plus two scrumptious variations you can make with the foundation dough.


1. Milk Bread Loaf
A tall, golden Japanese shokupan-style bread with a light, fluffy, ‘shreddy’ crumb, ideal for sandwiches, toast and mopping up curries, stews and soups. Christopher’s recipe uses only natural ingredients and is totally free of dough improvers, margarine or other additives.

2. Gula Melaka Marble Bread
Using milk bread dough as a base for laminated breads makes them springy, soft and neither too rich nor too sweet, as in this marble loaf rippled with a fragrant gula melaka and almond filling. A delicious bite for teatime or snacking.

3. Bacon Epis
A classic French twist that has become an Asian bakery classic; bacon strips rolled up in milk bread dough, snipped and baked into the shape of wheat ears. If corners and crusts are your favourite part of baguettes, this moreish pull-apart bread is for you.


Demonstration by Chef with videos and photos snippets sent via WhatApp. Recipes will be emailed ahead for ZOOM participants. 

Take Home Items

Onsite participants will bring home a set of food samples. ZOOM participants WITH food samples can opt for self-collection or delivery at no extra cost.  

Christopher Tan
Learn more about Christopher here