Japanese Milk Bread - In Person
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. Bring a sealable container to bring home leftover slices of the baked goods. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
Japanese milk bread, or shokupan, is the best white bread you will ever eat. Soft, fluffy and slightly sweet, it is enjoyed throughout Japan as toast, sandwich bread or buns. Its delectable milky flavor will make you a fan for life! You’ll learn one easy and versatile bread dough, understanding the science of a pre-gelatinized starch that is essential to this bread’s fluffy texture. Then you'll shape the dough two ways: into the iconic three-sectioned milk bread loaf, and into individual buns stuffed with sweet and savory fillings
As a result of this class, you’ll have the practice and confidence to make your own Japanese sandwiches and pastries at home and share with your friends!
MENU
Shokupan—Japanese Milk Bread
Egg Salad Sandwiches—Shokupan slices filled with delicious egg salad seasoned with Japanese mayonnaise.
Anpan—Milk bread buns filled with sweet red bean paste and decorated with a circle of poppy seeds
Melonpan—Milk bread buns topped with a crispy cookie dough, dipped in sugar then scored to look like melons.
Karepan—Milk bread buns filled with a spicy Japanese vegetable curry
This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.
