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Shibuya Toast & Shio Pan by Chef Charlynn Gwee | 26 Mar 2020 (Thu) | 11am – 3:30pm

Regular Price: $148.00

Availability: In Stock

Quick Overview

Date: Thursday, 26 Mar 2020

Time: 11:00 AM - 3:30 PM

Type of Class: Hands-on class (pair or group work may be involved)

Class Capacity: 9 pax

Class Fee: $148/pax or $280 for 2 pax or $540 for 4 pax or $800 for 6pax

Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511
 
 
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In this bread class, get all the knead-to-knows of bread making with Chef Charlynn. Shibuya toast is well known for its light and fluffy texture, that compresses into a rich and dense texture when chewing – the best counterpart to the sweetened toppings. 
Dig your hands and bread hooks into shio pan! Translating into Salt Bread, this bake is a savoury treat and a respite from the heavy sweetness of other treats. It also serves as a great appetiser with its light texture, crisp top and savoury goodness. 
Join Chef Charlynn and add these unique breads to your repertoire! You’ll be able to bring home your in-class creations to share and enjoy. 

NOTE:
Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.

This is a hands-on class; pair or group work may be involved

Conducted by Chef Charlynn Gwee, KitchenAid Ambassador, Chef-Owner of Atelier by Charlynn Gwee.

Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $148.00/pax for each class

Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
1.Name:
2.Contact Number:
3.Email Address:
4.Class: e.g. Chocolate Mango Cake

Confirmation of sign-up will be sent via Facebook message & email 1 day before the class. 
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.


Chef Profile
Pastry Chef Charlynn Gwee is an enterprising chef who decided to pursue her love and passion for baking right after graduating with a business degree. She has since been working as a pastry chef and chef instructor, specializing in French pastry, viennoiseries as well as asian bakes.

She conducts both classes and consultations overseas as well as locally.

Being the ambassador of KitchenAid has allowed her to do what she loves, meeting people from all walks of life and speaking about food.

She works with various brands on R&D projects, developing new recipes for companies. Her recent collaboration with President, Galbani and QBB (to name a few), has shown the many possible ways of working with various products and how versatile ingredients can be.

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