ADVANCED PANETTONE
LEVEL 2

Cost: 1,500 Inc.GST

Explore advanced panettone techniques and learn how to design, analyse and adapt rich dough systems.

Book Your Place

THIS MASTERCLASS
IS IDEAL FOR

Designed for experienced home bakers, professionals and bakery owners, this class focuses on understanding rich dough systems rather than simply reproducing recipes. You'll learn how to analyse fermentation, balance formulas and adapt products to your own environment. Students should already feel comfortable with pasta madre management and traditional two-dough panettone production.

Book Your Place

HANDS-ON LEARNING

This is not a demonstration class.

Throughout two and a half days, you'll move between theory, demonstrations and practical sessions, working with multiple dough systems and products. The focus is understanding the reasons behind each process, comparing techniques and developing the ability to troubleshoot and create your own recipes.

TWO AND A
HALF DAY
FORMAT

Over two and a half days, you'll compare single, two and three-dough systems, analyse fermentation and explore how different formulations influence texture, flavour and shelf life. The format allows enough time to understand the complete process, from starter feeds and first doughs through to baking and product analysis.

THE DETAILED
PROGRAM

DAY 01

Single dough panettone
Panettone classico PWC 202
Oji house 3 dough system Classic & chocolate panettone.
Yuzu & Saffron panettone
Cacio e pepe panettone
Pandoro

Theory and first doughs

DAY 02

Second Doughs & Production

Mixing, shaping and baking all two doughs
Baking single dough
Mixing and shaping three dough systems

DAY 03

Final fermentation, baking & analysis

Recipe balancing
Product analysis
Baking three dough systems & Pandoro

This class is designed for students already comfortable with traditional panettone production and pasta madre management.

Previous participation in the Beginners Panettone Masterclass is strongly recommended, although experienced professionals may already possess the required foundations.

Come prepared for an intensive and immersive few days focused on understanding rich dough systems at a deeper level. The class is suitable for passionate home bakers, professionals and bakery owners wishing to refine their craft.

BEFORE YOU JOIN

WHAT YOU’LL
TAKE HOME

Alongside your baked products, you’ll receive supporting materials to help you continue practising at home or in your bakery.

Your baked products from the class

Digital recipes and class notes

Printed recipe booklet

Pasta madre maintenance guide

Baking timelines and process references

Book Your Place

“Attended the Advanced Panettone Masterclass at Oji House. There was a lot of hands-on experience. It was really helpful to see different doughs at different stages of mixing using different machines. We learned all about single-dough to three-dough panettone. The ingredients we used were top-tier, and the end product was utterly delicious! Thanks again, Quentin.”

Ferraby L

“Clean, cosy, very organised environment. Has the right amount of students in the class which allow us to do mixing and get to feel the dough along the whole proess. Quentin is a very patient, hearty, friendly, warm hearted and passion person. Thank you Quentin. Would recommend Oji House to others.”

Yuan Lim

“Love the classes! Quentin is very knowledgeable and passionate about baking.”

Thanh Nguyen

2026
UPCOMING CLASSES

FAQ's

FAQ’S

Have more questions? Get in touch.

Our specialty at Oji house is to do everything naturally fermented. All items (except for the baguette de tradition in the All about baguette class) are made from sourdough starters. We use liquid & stiff, wheat ,rye and rice starters.
All classes at Oji House start at 8am on Mondays and finish around midday on Wednesdays.
They are suppose to run for 8-9H/day with a 30min break, however, depending on the class and the groups, this may vary.
Each class cost A$ 1500 including GST, depending on the class you will have either some digital or printed material to take home as well as some baked goods.
We would love to provide lunch for you but at this stage we put our focus on making the classes as smooth and valuable as possible in terms of content. Maybe in the near future !
PS: there should be bread on site for sandwiches !
You might be able to find all day parking at the Bell Station or the Preston market. You can also check the back street behind plenty road.
We recommend staying at the Novotel Preston near by. We will try negotiating a discount code in the near future.
See you soon !