Other Pastries

🐰🌸 FRENCH MACARONS 🌸🐰

Step into the delicate world of French macarons and learn how to create these elegant Parisian treats from scratch in this fun, hands-on workshop. Guided by our chef, you’ll discover the secrets behind whipping the perfect meringue, mastering the macaronage technique, piping smooth shells, and baking macarons with their signature “feet”. Perfect for beginners and baking enthusiasts alike, this interactive class will equip you with the skills and confidence to recreate colourful, bakery-worthy macarons at home — and you’ll bring home your very own handcrafted batch to enjoy. 🍬👩🍳

🎂 WHAT YOU’LL LEARN

• Prepare and bake delicate French macaron shells
• Master the macaronage technique for perfect batter consistency
• Learn piping techniques for consistently shaped macarons
• Prepare smooth and rich Anglaise buttercream
• Create three different flavoured fillings:
      a) Decadent Chocolate Ganache
      b) Black Sesame Yuzu Curd
      c) Ondeh Coffee
• Assemble macarons with balanced fillings
• Storage tips to maintain freshness and flavour 🍬
  

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: 15 pcs of macarons in box: Chocolate 5pcs,  Black Sesame Yuzu curd 5pcs, Ondeh Coffee 5pcs

Adolescent Policy: Adolescents 14  years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

PIE FUNDAMENTALS: FARMERS MARKET PIES

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2023040192
• NTUC UTAP claim (up to 50%)

Students will learn how to make 2 types of pie dough from scratch.

Students will also create using these doughs 6 flavours of pies - 5 sweet and 1 savoury :

1. Blackforest Pie
2. Chocolate Blueberry Pie
3. Egg Custard Pie
4. Peach and Pistachio Frangipane Pie
5. Strawberry Lychee Pie
6. Salmon and Spinach Quiche

DETAILS

Duration : 2 day course (11am-5pm per day)

Type : Baking Special Hands-on

Take-Home Portion:

2 pcs x 9 cm Blackforest Pie

4pcs x 7 cm Chocolate Blueberry Pie

4 pcs x 7 cm Egg Custard Pie

2 pcs x 9 cm Peach and Pistachio Frangipane Pie

1  pc x 15 cm Strawberry Lychee Pie

2 pcs x 9 cm Salmon and Spinach Quiche

Minimum age : 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided.

Bring a pen for taking notes.

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.

FRENCH CROISSANT AND DANISH WORKSHOP (HAND-KNEADING TECHNIQUE) 

Join us for a delightful baking experience and learn how to make buttery French croissants and flaky Danish pastries from scratch! This beginner-friendly workshop will take you step by step through the art of hand-kneading, laminating, and shaping your own beautiful pastries.

No fancy machines — just your hands, butter, and dough as we create these golden, crispy treats the traditional way. You’ll pick up practical tips, have fun along the way, and of course, bring home your freshly baked croissants and Danishes to enjoy with family and friends!

This course is recommended for bakers with prior baking experience

Learning points:

• How to make buttery croissant and Danish dough from scratch

• Hand-kneading techniques for soft, smooth dough

• The secret to flaky layers through lamination

• Shaping and proofing your pastries the right way

• Simple and delicious fillings for your Danish pastries

• Baking tips for that perfect golden finish

Duration: 6 hours

Type: Baking Hands-on

Take-Home Portion: 4pcs plain, 4pcs chocolate, 4pcs w/ fruit toppings, 4pcs w/ cream toppings (16 pcs in total)

Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection

HERITAGE KUEH FAVOURITES: PNG KUEH & CRYSTAL KUEH (KU CAI KUEH)

Learn to make two beloved traditional kueh from scratch in this hands-on workshop. Explore two distinctive doughs and fillings as you create soft and chewy Png Kueh, packed with a fragrant savoury glutinous rice filling, alongside delicate Crystal Ku Cai Kueh, known for its beautifully translucent skin and flavourful chive filling.

Perfect for beginners and traditional kueh lovers, this class focuses on essential techniques, from dough preparation and filling to wrapping, shaping and steaming, giving you the confidence to recreate these favourites at home.

In This Class, Participants Will Learn:

PNG Kueh

• Prepare a soft and chewy dough with the right consistency.
  
• Cook a fragrant savoury filling with glutinous rice, shiitake mushrooms, roasted peanuts and dried shrimps.
  
• Learn proper portioning, wrapping and sealing techniques.
  
• Shape uniform PNG Kueh with a neat, smooth finish.
  
• Master steaming techniques to achieve the ideal soft and chewy texture.
  

Crystal Ku Cai Kueh

• Prepare a translucent crystal dough with the right elasticity and workability.
  
• Make a flavourful chive filling with dried shrimps (Demo only).
  
• Roll thin, delicate wrappers without tearing.
  
• Wrap and seal the kueh neatly while maintaining a fine, delicate skin.
  
• Steam the kueh to achieve a glossy, translucent and pleasantly chewy finish.

You’ll Also Learn

• Understand the differences between Png Kueh dough and crystal dough.
  
• Tips for handling and working with sticky doughs confidently.
  
• How to achieve soft, chewy and translucent textures consistently.
  
• Proper storage and reheating methods to maintain freshness and texture.

Duration: 4 hours

Take-Home Portion: 6 freshly handmade PNG Kueh and 6 Crystal Ku Cai Kueh prepared during class, plus a printed recipe.

Type: Hands-on Traditional Kueh Class

Suitable For: Beginners & Home Cooks

Age Policy: Suitable for participants aged 16 years and above.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe-covered shoes for protection

KUEH GENGGANG & ONDEH-ONDEH CLASS

Discover the charm of traditional Southeast Asian desserts in this hands-on kueh-making workshop. Learn to create two beloved local favourites from scratch — the silky smooth Kueh Genggang and the iconic Ondeh-Ondeh filled with luscious molten gula melaka.

Perfect for both beginners and baking enthusiasts, this class will guide you through the essential techniques and skills needed to recreate these nostalgic treats confidently at home.

What you’ll make:

🌿 Kueh Genggang – a soft and fragrant pandan coconut kueh with a delicate custard-like texture

🥥 Ondeh-Ondeh – soft and chewy glutinous rice balls filled with rich gula melaka and coated in freshly grated coconut

In this class, participants will learn:

✨ Kueh Genggang

• Prepare a smooth pandan batter with the correct consistency
• Learn techniques for achieving a soft, custardy texture
• Create clean and even layers for a professional finish
• Master steaming and baking techniques for consistent results

• Learn tips for preventing cracks and achieving a smooth, flawless surface

✨ Ondeh-Ondeh

• Prepare soft and chewy pandan glutinous dough from scratch
• Learn proper portioning and shaping techniques
• Wrap and seal gula melaka fillings securely
• Understand cooking techniques for perfectly cooked ondeh-ondeh
• Achieve the signature molten gula melaka centre
• Coat with fresh grated coconut for an authentic finish

Duration: 4 Hours

Type: Baking & Dessert Hands-on

Take-Home Portion: Participants will bring home one 6” Kueh Genggang and 12 pieces of freshly made Ondeh-Ondeh.

Age Policy: Suitable for participants 16 years old and above only

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe-covered shoes for protection

NAMA CLOUD BASQUE

Learning points:

• Learn the fundamentals of a perfectly baked Basque cheesecake.
• Master the techniques for creating smooth and creamy nama chocolate.
• Make soft and chewy mochi from scratch.
• Learn how to assemble and balance the three components harmoniously.
• Learn decorating and presentation techniques for a professional finish.
• Technique of folding the baking paper.
• Learn proper cooling, storage, and serving methods.

Duration: 3 hours

Type: Hands-on

Take-Home Portion: 6" cake x 1

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

Bombolonis (Baked and Fried Donuts) for Parent + 1 Child (6-12 years old)

This detailed beginner-level baking class introduces students to the fundamentals of enriched dough and explores both baking and frying techniques. Participants learn to prepare a soft, enriched dough from scratch and transform it into three delicious donut styles.

Students will make a baked donut filled with whipped cream, focusing on shaping, baking, and filling methods for a light, airy result. They also create a fried donut filled with house-made jam, learning proper frying temperatures, dough handling, and piping techniques. Finally, the class covers how to craft a twisted donut coated in sugar, emphasizing shaping skills and achieving the perfect golden-fried finish.

By the end of the session, students gain confidence working with enriched dough and experience the full range of classic donut-making techniques—from baking to frying to filling.

Learning points:

• How to mix dough using stand mixer (pair work).

• Learn about basic fermentation and proofing time

• How to make fillings - whipped cream and jam (DEMO).

• How to weigh and shape dough

• Baking temperature and duration

• Frying temperature and duration

• Pipe fillings and decorations

• Storage instructions

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: Baked donut 3pcs, Fried donut 3pcs, twisted donut 4pcs

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

FRENCH CANELE

Discover the art of making classic French canelés — beautifully caramelised and crisp on the outside, with a soft, custardy centre. In this hands-on workshop, you’ll create four delicious flavours: Vanilla Rhum, Baileys, Matcha and Coffee.

YOU'RE LEARNING

• Learn how to prepare a smooth and flavourful canelé batter
• Understand the importance of resting the batter for the right texture
• Learn how to prepare and fill canelé moulds correctly
• Master baking techniques for a deep caramelised crust and soft centre
• Learn how to incorporate different flavours into the classic canelé recipe
• Tips on storage, unmoulding and achieving consistent results at home

Take home your freshly baked assortment of four French-inspired canelé flavours to enjoy!

Duration: 3.5-4hrs

Type: Baking Hands-on

Take-Home Portion: 4 pcs per flavour (16 pcs)

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection.