SHOKUPAN AND SOURDOUGH PASTRIES

Cost: 1,500 Inc.GST

Master some of Oji House's signature products through two and a half days dedicated to our two-dough shokupan and naturally leavened croissants and more.

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THIS MASTERCLASS
IS IDEAL FOR

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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HANDS-ON LEARNING

This is not a demonstration class.

Throughout the two and a half days, you'll move between demonstrations and individual practical sessions, learning how to develop enriched doughs, manage fermentation, laminate dough and create multiple products from the same base recipe.

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

TWO AND A
HALF DAY
FORMAT

The two and a half day format provides the time to develop more than practical skills. You'll learn how to analyse ingredient balance, understand the purpose of each component and recognise how different formulas influence fermentation, texture and the final product.

LEVEL 2 PATHWAY

Essential theory for anyone planning to join the Level 2 class is covered here, making it an important foundation for your next step.

You’ll build the knowledge, process and confidence needed to continue into more advanced sourdough training.

THE DETAILED
PROGRAM

DAY 01

Starter theory and first doughs

Shokupan 2.0
Nama Shokupan
Various prep for pastries and inclusions

DAY 02

Second doughs, shaping, lamination

Mixing and laminating pastries, learning lamination and exploring different techniques.
Mixing, shaping and baking shokupans
Mixing and shaping buns

DAY 03

Baking & Recipe and Product analysis

Analyse recipes with our tools
Baking and analysis of final products
Starter management and recipe development

A basic understanding of baking and weighing ingredients will be helpful, but no previous experience with shokupan or laminated doughs is required.

Come prepared for a busy and immersive few days exploring two of Oji House's signature product families. Whether you're baking at home or professionally, you'll leave with practical skills and a deeper understanding of enriched and laminated doughs.

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

“Best decision ever! Quentin had so much knowledge to share and will answer any questions you may have. But still taught the class in a way that didn't feel like information overload and felt equal to all the different skill levels of the students. I learnt so much and can't wait to implement everything I learnt into my own baking. Can't wait to do more classes!”

Gabbie B

“Had a very professional and intense baking class; I'm glad I did and no regrets in my decision; his classes will be better and better as he still push to improve his baking everyday”

Freddy L

“Makes absolutely outstanding baked goods. Next level quality and care.”

Carlo Z

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 !