Bakery Specialties

Discover the art of bread making and quick bakes in the Bakery Specialties Workshop. Guided by a professional chef, this hands-on experience builds confidence across essential baking techniques—from lean and enriched doughs to flatbreads and savoury scones.

Through practical instruction and guided baking, you’ll learn how fermentation, shaping, and baking work together to create consistent, flavourful breads. Enjoy the satisfaction of fresh creations straight from the oven, and gain skills you can confidently apply at home.

Who This Workshop Is For

• Home cooks who want to bake bread with confidence
• Food lovers eager to master essential doughs and quick bakes
• Beginners and intermediate bakers ready to expand their skills
• A memorable and rewarding gift for food enthusiasts

Why Choose This Workshop?

• Learn three fundamental bakery categories: lean doughs, enriched doughs, and quick bakes
• Build practical skills in kneading, shaping, proofing, and baking
• Understand how key ingredients—flour, yeast, liquids, fats, and sugars—function in baking

What You’ll Learn

By the end of this workshop, participants will be able to:

• Confidently knead, shape, proof, and bake lean doughs
• Prepare enriched doughs for rolls, buns, and sweet baked goods
• Bake flatbreads and savoury scones with consistency
• Apply time and temperature control for reliable results
• Troubleshoot common bread and dough-making challenges

What to Expect

• Hands-On Baking – Every participant prepares breads and bakes with step-by-step guidance from expert chefs across two full-day workshops (9:00 AM – 4:00 PM)
• Small Class Sizes – Personalised support in an intimate learning environment
• Cultural Storytelling – Learn the heritage and traditions behind classic breadmaking
• Local Ingredients – Bake with premium Victorian flours, dairy, and seasonal produce
• Group Dining – Enjoy fresh breads and bakes together as a shared experience
• Take-Home Resources – Recipe booklet, shaping guide, and plenty of baked goods
• Kitchen Studio – Train in Otao Kitchen’s modern, purpose-built kitchen studio

The Menu 

Class 1 Lean Doughs & Artisan Bread Foundations (Jan, Mar, May, Jul, Sep, Nov)

Focus: Yeast fundamentals, fermentation, shaping, and baking
Outcome: Confidently produce classic lean breads with structure and flavour

Menu & Techniques

• Artisan White Rolls
• Country-Style Boule

Key Skills Covered

• Understanding yeast, fermentation, and hydration
• Mixing and kneading lean doughs
• Bulk fermentation and proofing
• Shaping rolls and free-form loaves
• Baking for oven spring and crust development

Class 2 Enriched Doughs, Flatbreads & Quick Bakes  (Feb, Apr, Jun, Aug, Oct, Dec)

Focus: Fat-enriched doughs, soft breads, and fast bakes
Outcome: Master richer doughs and everyday bakery favourites

Menu & Techniques

• Cinnamon Scrolls with Vanilla Glaze
• Milk Buns or Brioche-Style Rolls
• Focaccia with Rosemary & Garlic Oil
• Cheese & Chive Savoury Scones

Key Skills Covered

• Working with butter, milk, eggs, and sugar in doughs
• Managing softer, enriched dough textures
• Rolling, filling, and shaping sweet breads
• Flatbread stretching and topping
• Quick-bake methods without yeast