BEGINNERS
PANETTONE LEVEL 1

Cost: 1,500 Inc.GST

Build strong foundations in panettone through a deeper understanding of pasta madre, first dough balance and fermentation.

Book Your Place

THIS MASTERCLASS
IS IDEAL FOR

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.

Book Your Place

HANDS-ON LEARNING

This is not a demonstration class.

Throughout the two and a half days, you'll alternate between demonstrations and individual practical sessions. You'll learn how to refresh and maintain pasta madre, mix first and second doughs, understand fermentation, shape and bake panettone and analyse the final product.

The focus is understanding the process rather than simply following recipes.

TWO AND A
HALF DAY
FORMAT

Panettone cannot be rushed.

Over two and a half days, you'll experience the complete process from starter refreshments to baking and upside-down cooling. The format allows enough time to understand how decisions made during feeding, mixing and fermentation influence the final texture, aroma and shelf life of the finished product.

LEVEL 2 PATHWAY

Level 1 provides the foundations required for students wishing to continue into the Advanced Panettone Level 2 class.

Many of the concepts introduced here become essential when working with more complex formulas, richer doughs and advanced balancing techniques.

THE DETAILED
PROGRAM

DAY 01

Understanding pasta madre and first dough balance

Massari style panettone -
In spiral mixer
Morandin style panettone -
In diving arm mixer
Local flour panettone -
In planetary mixer
Oji House Classico panettone -
In diving arm & kitchen aid

DAY 02

Second dough, shaping
and baking

Choc & orange panettone
Traditional Milanese classico
Chocolate panettone
Orange Colomba

DAY 03

Baking, analysis &
starter management

Product analysis
Recipe analysis tool
Starter feeding schedule

No previous panettone experience is required. A basic understanding of baking and weighing ingredients will be helpful, but everything is explained step by step.

Come prepared for a busy and immersive few days. Enthusiastic home bakers and professionals are equally welcome.

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

“Quentin's Beginners Panettone course was outstanding. Quentin is such a generous, knowledgable and kind teacher. The course was so well organised, and we covered a great deal of information - which Quentin took time with each of us students to ensure we were understanding, and could apply to our own kitchen set up, equipment and work schedules. Can't recommend highly enough - thank you Quentin :)”

Jessie S

“It was such an inspiring moment to be able to participate in the pannetore course with Quentin. Not only did I learn about the process of making a panettone, but the smaller details behind it; quality ingredients, sustainability, machineries and such passion. We were able to learn the what ifs and what nots, and jumpstart my panettone journey. I am very happy that I took a last minute decision to join the class in his new studio (which is just so beautiful).

Thank you Quentin for sharing your knowledge and visions!”

Sasa L

“A brilliant class- imagine learning how to drive Formula 1 cars from Lewis Hamilton- well Quentin is at the top of the tree when it comes to panettone and its enriched friends. I learnt so much in the class and cannot wait to do the advanced course later this year. Quentin is a master of his craft, a lovely person and a brilliant teacher. I cannot recommend this course highly enough. Oh, and his bread and panettone (which are available to buy) are sensational. My partner, who has never liked panettone (she is not a fan of the candied fruit) is in equal parts shocked at the turnaround in her opinion and enamoured of the panettoni I brought home from the class. The product is that good!!”

Anthony B

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 !