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(Sold Out!)Hello Kitty & Pikachu Character Bread Baking Class

Saturday 18/08/2018 @ 10:30 - 13:30

$88 – $108

Who could resist these adorable Hello Kitty and Pikachu character bread? Stuffed with apple jam and pumpkin jam and made with yogurt and pumpkin bread dough for its natural colouring, these kawaii pieces of edible art are fun to make and delicious to eat! Not only can you make these amazing buns, with the same bread dough taught in class, you’ll also be learning how to make lovely bread cones stuffed with cream cheese & lemon cream! Come join us in this fun and exciting hands-on class!

Class Format / Program
Hands on

Menu
Hello Kitty Buns (made with yogurt dough)
Pikachu Buns (made with pumpkin dough)
Lemon Cream Bread Cones (made with yogurt dough)
Cream Cheese Bread Cones (made with pumpkin dough)


Takeaway

About 2 – 3 pieces each per variety.

 

What’s included in the ticket fee?
Class fee, ingredients, apron on loan, & recipe.

 

Remarks

  • Please bring along a container box or bag to bring the baked bread home. For hygiene purposes, please remove rings and bracelets during the classes.  For a space for children, please  enquire at info@alchemist.sg
  • The cream horn mould that we will be using for the Cone Bread is not sold in Singapore. Should you wish to make this cone bread yourself at home, you may purchase the mould from us in class. Only cash payment is accepted in class. For other modes of payment, please contact info@alchemist.sg to enquire.

Children Fare
This class is suitable for children 4 – 12 years old. We recommend the ratio of 1 adult to 1 child. Both adult & child will share 1 portion of dough.
Adult fare will be charged for 13 year olds and above.

 

About Culinary Instructor Madame Simon

Mdme Eiko Simon

 

 

 

 

 

 

 

 

 

 

Spoonful’s culinary Instructor Madame Eiko Simon lived in Paris for more than 10 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own home-made French cuisine recipes which was passed down by her mother-in-law, she now stays in Singapore with her French husband and works as a culinary instructor cum event coordinator at Spoonful. Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques, La Cuisine des Chefs (Paris 2013-4) French-bread making, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014)

 

TERMS & CONDITIONS APPLY

 

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Venue

Origins of Food, One Farrer Hotel & Spa
1 FARRER PARK STATION ROAD SINGAPORE 217562 (FARRER PARK MRT EXIT C / NEXT TO TAXI STAND)
Singapore, 217562 Singapore