We’re a sourdough baking school and boutique bakery focused on naturally fermented goods. Inspired by farm-to-table values, everything we make is crafted with purpose and driven by a passion for quality.

2026
INTERNATIONAL CLASSES

CLASS
LEVEL 1

Cost: 1,500 Inc.GST

In this two and half day class, you will learn the fundamentals of sourdough bread making. We will cover in depth the mixing, fermentation, feedings of sourdough starters and baking. 
This class is important for anyone wishing to do the Level 2 class as the theory will only be covered in this class.

Expect to be making:
Country Loaf (Direct/Retarded) ◦ Seeded Miche ◦ 
Baguette & Fougasse (Direct) ◦ Meteil ◦ Seeded tin loaf

Learn More

CLASS
LEVEL 2

Cost: 1,500 Inc.GST

In this two and a half day class, you will learn more advanced techniques of sourdough bread making using different flours and pre-ferment. The goal here is to learn the most complex things on baking.

Expect to be making:
Low inoculation retarded country & legume porridge ◦ Bulked retarded baguettes ◦ Pizza bianca & Rosso & Foccacia ◦ Borodinsky (100% rye) ◦ Rugbröt (100% rye) ◦ GF CUBE (Gluten Friendly) ◦ Brioche Deluxe

Learn More

CLASS
LEVEL 3

Cost: 1,500 Inc.GST

In this two and a half day class, we will be diving into the art of making baguettes and understanding better how to achieve extensible doughs. You will learn to make baguettes, in many different shapes and flavours. You will learn what characteristics to look for in your ingredients and how to adapt the process accordingly.

Expect to be making:
Baguette de tradition (yeasted) ◦ Sourdough baguette ◦ Wholegrain baguette ◦ Ficelles ◦ Ciabatta ◦ Focaccia ◦ Turkish

Learn More

CLASS
LEVEL 4

Cost: 1,500 Inc.GST

In this two and a half class, you will learn the fundamentals of a great Sourdough Shokupan & Hot Cross Buns.

Expect to be making:
Shokupan 2.0 ◦ Seeded Shokupan ◦ Shokubuns ◦ Toasted Bran Shokupan ◦ Chocolate Shokupan ◦ Hot Cross Buns ◦ Vegan Shokupan

Learn More

CLASS
LEVEL 5

Cost: 1,500 Inc.GST

In this 2.5 day panettone class, you will discover the art of panettone making, from feeding your pasta madre to making panettone either at home or in your bakery. You can expect to learn all the theory to keep your pasta madre alive as well as multiple panettone recipes.

Expect to be making:
Panettone Classico ◦ Chocolate Panettone ◦ Local Flour Panettone ◦ Colomba ◦ Baguette de Tradition (Yeasted)

Learn More

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 !