2026
UPCOMING CLASSES

FAQ's

SOURDOUGH BAKING FUNDAMENTALS: LEVEL 1

Cost: 1,500 Inc.GST

Build 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.

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ADVANCED SOURDOUGH
BAKING: LEVEL 2

Cost: 1,500 Inc.GST

Take 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.

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BEGINNER PANETTONE
MASTERCLASS

Cost: 1,500 Inc.GST

Build 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.

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ADVANCE PANETTONE MASTERCLASS

Cost: 1,500 Inc.GST

Explore 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.

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SHOKUPAN & SOURDOUGH PASTRIES

Cost: 1,500 Inc.GST

Whether 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.

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ALL ABOUT BRIOCHE

Cost: 1,500 Inc.GST

Understand 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.

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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 !