3-day Japanese Bread Master Class

This Master Class is designed for people who want to learn Japanese bread baking in a deeper and more structured way.

Over 3 days, you will learn not only how to make Japanese bread, but also the role of ingredients and the theory behind bread making.

This class is perfect for passionate home bakers, bread lovers, and anyone who wants to improve their bread baking skills.

Why Choose Master Class?

  • Learn the fundamentals of Japanese bread in a short time: Even if you are traveling in Japan, you can learn the essential techniques of Japanese bread baking in just 3 days.
  • Improve your skills through continuous learning: By baking several breads over multiple days, you can deepen your understanding and steadily build your baking skills.
  • Understand the science behind bread making: In addition to baking, you will learn the theory behind fermentation, dough development, and ingredients so you can bake better bread in any environment.
  • Private class with personalized guidance: This master class is offered as a private lesson, allowing you to receive detailed guidance and ask questions freely. You will bake the bread yourself while getting support at every step.

What You Will Learn

  • An introduction to different types of Japanese bread
  • Essential techniques for making soft and fluffy Japanese bread, including how to adjust the dough depending on temperature and humidity.
  • The role of each ingredient and how it affects the dough
  • How to calculate dough quantity based on loaf pan size
  • Tips for achieving consistent results when baking at home
  • How to troubleshoot common bread problems

Your Future After the Lesson

After this class, you will have the knowledge and confidence to bake Japanese bread at home. You will understand how to handle dough, manage kneading and fermentation, and adjust your baking depending on temperature and humidity.
With these skills, you can consistently recreate soft and fluffy Japanese bread in any environment and continue developing your baking skills.

What’s included?

  • An apron and stationery provided
  • Bottled water
  • Recipes
  • The bread you make in class to take home
  • A certificate of completion

Class Details

  • The class runs from 10:00 AM to 2:30 PM.
  • Lunch is not provided during the lesson.
    You are welcome to bring a light meal, such as onigiri or a sandwich, and eat it during the lesson if you wish.
  • Each class is a one-on-one private lesson tailored to your pace and level.
  • You are welcome to take photos and videos during the lesson for your personal use.

Bread menu

The dough will be kneaded using a stand mixer and a bread machine, ensuring the perfect texture and consistency for your bread.

Day1

Melonpan

Currypan

Ham and Cheese Bun

Anpan

On Day 1, you will learn how to make Savory & Sweet Dough from scratch. This is one of the most versatile doughs in Japanese bread making, and it forms the foundation for all four breads on Day 1. You will mix and knead the dough together, then learn how each bread is shaped and filled differently.

Day2

Shokupan

Black Sesame Sandwich Bread

Shiopan

Matcha Milk France

On Day 2, you will learn two different types of dough. First, you will make Shokupan Dough from scratch — the dough used for Shokupan (Japanese Milk Bread) and Black Sesame Sandwich Bread. You will learn the techniques that make shokupan so uniquely soft and fluffy, and how to shape and bake it in a loaf pan. You will also make Lean Dough, which is used for Shiopan (Salt Butter Roll) and Matcha Milk France. Compared to Shokupan Dough, Lean Dough has a simpler ingredient list, and you will see how the two doughs can produce very different textures and flavors depending on their formulas and how they are shaped and baked.

Day3

Chocolate Roll

Sausage Bun

Cream Cheese Bun

Walnuts Milk Hearth

On Day 3, you will complete the final two types of dough. You will revisit Savory & Sweet Dough to make Chocolate Roll and Sausage Bun. Through these two breads, you will explore how adding cocoa powder and whole wheat flour affects the dough and its flavor. You will also learn new shaping techniques that are different from those you practiced on Day 1.

Finally, you will work with Rich Dough, an enriched dough made with honey, fresh cream, and egg yolks, giving it a tender, indulgent texture. You will learn how to incorporate ingredients such as nuts into the dough, as well as baking techniques for achieving a soft, light-colored finish without over-browning. This dough is used for Cream Cheese Bun and Walnuts Milk Hearth.

By the end of Day 3, you will have made all four types of dough and will have a deep understanding of how different formulas create different textures and flavors in Japanese bread. Please note that for some breads, the dough will be prepared in advance by the instructor, so we can focus on the shaping and baking process — allowing us to cover more recipes and techniques across the 3 days.

Dietary & Allergy Information

The curry bread can be prepared as a vegetarian version, the ham and cheese roll can be replaced with corn bread, and the sausage bun can be made with chicken sausage.
Please note that these special menu adjustments are available for an additional fee of JPY 10,000.

Other recipes do not contain meat or alcohol. However, please note that the same tools and equipment may also be used for breads that contain meat. All tools are carefully cleaned before each class, but we kindly ask for your understanding if you have strict dietary restrictions or concerns.

Please also note that the dough and recipes used in this class may contain wheat, dairy, eggs, and almonds.

Class Fee

JPY 280,000 (tax included) per person
*Please note that payment can only be made via bank transfer through Wise.

To reserve your place, please complete the payment within 14 days of receiving the invoice. If the class start date is less than 30 days away at the time of booking, payment is required within 7 days of receiving the invoice. Your booking will be confirmed once payment has been received.

Cancelation Policy　

Cancellation by the Participant

  • Cancellations made 30 days or more before the class will receive a full refund.
  • Cancellations made between 14 and 29 days before the class will incur a 50% cancellation fee.
  • Cancellations made 13 days or less before the class, as well as no-shows, will incur a 100% cancellation fee.

Important: Refunds are subject to exchange rate fluctuations and transaction fees.

Rescheduling

  • If you need to change your class date, please contact us at least 14 days in advance. We will do our best to accommodate your request.

Cancellation by the Organizer

  • In case of unforeseen circumstances, such as instructor illness or emergencies, we may have to cancel or reschedule the class. In such cases, a full refund or rescheduling option will be provided.

How to Cancel

  • Please inform us via email (beijaflor0425@gmail.com) as soon as possible if you need to cancel or reschedule your class.

Available Dates

Please register at least three days before your preferred date.

Lesson Time: 10:00 AM – 2:30 PM　(The ending time may vary.)

Registration Form

Please fill out the form below to book a class.