ADVANCED PANETTONE
LEVEL 2
Cost: 1,500 Inc.GSTExplore advanced panettone techniques and learn how to design, analyse and adapt rich dough systems.
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.
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
“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
Have more questions? Get in touch.
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Yes. Most classes welcome both enthusiastic home bakers and professionals. Our Advanced Classes are the only courses where previous experience is required.
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Oji House was designed as a professional sourdough baking studio, not a standard demonstration kitchen. The space is highly equipped, efficient, and enjoyable to work in, with professional equipment available for everyone to use.
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Very! Everyone mixes, shapes and bakes throughout the class. Small group sizes mean plenty of individual guidance and opportunities to ask questions.
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Yes you will receive the digital version as well as a printed version during the class.
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Absolutely. Every practical session is supported by theory, helping you understand how ingredients, fermentation and technique influence the final product.
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Of course. Wether you bake at home or professionally, we’re happy to discuss your recipes, challenges and goals throughout the class.
For the flour-covered, oven-loving crowd.
One SizeA soft nod to Shokupan, crafted into a cap
by Worktones.
Shokupan Hat
Available sizes: S - M - LOrganic cotton, 280gsm tees by Thread Heads. Oversized fit with a relaxed drop-shoulder silhouette.
Oji House Tee
One SizeDurable, washable cotton canvas with an internal pocket for your essentials, leaving plenty of room for baked goods.
Market Tote Bag