2026
UPCOMING CLASSES
SOURDOUGH BAKING FUNDAMENTALS: LEVEL 1
Cost: 1,500 Inc.GSTBuild strong foundations in sourdough baking through two and a half days of hands-on baking, starter management and practical theory.
Whether you're an enthusiastic home baker, experienced baker or planning your own bakery project, this class is designed to give you the knowledge and confidence needed to understand sourdough baking. Experienced bakers will find answers to their baking questions while beginners will learn the fundamentals. No professional experience is required, only curiosity and a willingness to learn.
ADVANCED SOURDOUGH
BAKING: LEVEL 2
Cost: 1,500 Inc.GSTTake your understanding of sourdough further through two and a half days exploring wholegrain flours, alternative grains and advanced fermentation techniques.
Designed for experienced home bakers, professionals and bakery owners, this class builds upon the foundations covered in Level 1 and explores more advanced approaches to flour, starter management and fermentation.
Working with whole grains, rye, porridge breads and alternative fermentation systems, you'll learn how to adapt formulas and processes to different ingredients and desired outcomes. Students should already feel comfortable with starter management, mixing and shaping naturally leavened breads.
BEGINNER PANETTONE
MASTERCLASS
Cost: 1,500 Inc.GSTBuild strong foundations in panettone through a deeper understanding of pasta madre, first dough balance and fermentation.
Whether you're an enthusiastic home baker, an experienced baker or simply fascinated by panettone, this class is designed to provide a solid understanding of naturally leavened sweet doughs.
No previous panettone experience is required. Through hands-on baking and practical theory, you'll learn the foundations needed to produce panettone with confidence.
ADVANCE PANETTONE MASTERCLASS
Cost: 1,500 Inc.GSTExplore advanced panettone techniques and learn how to design, analyse and adapt rich dough systems.
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.
SHOKUPAN & SOURDOUGH PASTRIES
Cost: 1,500 Inc.GSTWhether you're an enthusiastic home baker, an experienced baker or looking to introduce premium products into your bakery, this masterclass focuses on two of Oji House's signature product families.
You'll learn the complete process behind my two-dough shokupan method and naturally leavened laminated pastries, understanding not only how to reproduce the recipes, but why each stage of the process matters.
ALL ABOUT BRIOCHE
Cost: 1,500 Inc.GSTUnderstand the principles behind exceptional brioche and enriched doughs through two and a half days of hands-on baking, recipe analysis and practical theory.
Whether you're a passionate home baker, professional or bakery owner, this class is designed to deepen your understanding of enriched doughs.
Through recipes from France, Switzerland and Mediterranean baking traditions, you'll explore how different cultures approached enriched breads and learn the principles needed to understand, analyse and adapt formulas in your own environment.
FAQ’S
Have more questions? Get in touch.
-
Yes. Most classes welcome both enthusiastic home bakers and professionals. Our Advanced Classes are the only courses where previous experience is required.
-
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.
-
Very! Everyone mixes, shapes and bakes throughout the class. Small group sizes mean plenty of individual guidance and opportunities to ask questions.
-
Yes you will receive the digital version as well as a printed version during the class.
-
Absolutely. Every practical session is supported by theory, helping you understand how ingredients, fermentation and technique influence the final product.
-
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