RedMan Baking Studio @ Sims Lane

ART OF BREAD MAKING SOURDOUGH 

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2021010248
• NTUC UTAP claim (up to 50%)

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

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.

ART OF BREAD MAKING SOURDOUGH 

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

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.

ART OF BREAD MAKING SOURDOUGH 

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2021010248
• NTUC UTAP claim (up to 50%)

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

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

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

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.

ART OF BREAD MAKING SOURDOUGH 

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2021010248
• NTUC UTAP claim (up to 50%)

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

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

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

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.

ARTISAN BREAD BAKING TECHNIQUES (SOURDOUGH, POOLISH, PRE-FERMENTS, AND ROUX)

This course will teach you the secrets behind using Sourdough, Poolish, Pre Ferment, and Roux techniques to achieve the ultimate bread textures!

You will be learning 6 bread recipes:

This course dives deep into the wonderful world of Sourdough, Poolish Dough, Pre ferment and roux, equipping you with the knowledge and skills to create loaves bursting with flavor and texture.

1. Black Pepper French Bread isn't a single, defined recipe, but rather a concept that incorporates black pepper into classic French bread styles. The combination of the classic French bread texture and the peppery kick makes it delicious on its own.

2. Wholemeal Bread with Sourdough is a nutritious and flavorful bread option that is made with whole wheat flour and sourdough starter, providing a tangy taste and great health benefits.

3. Honey raisin bread is a sweet and satisfying bread that combines the rich flavor of honey with plump, chewy raisins. It is also a versatile and delicious bread that is perfect for those who enjoy a touch of sweetness in their bread. The combination of soft bread, chewy raisins, and honey sweetness makes it a timeless favorite.

4. Ciabatta, meaning "slipper" in Italian, is named for its resemblance to the flat and broad shape of a slipper. Ciabatta's crusty exterior and airy crumb make it perfect for sandwiches. It absorbs fillings beautifully without getting soggy.

5. Purple Kumara with Berries Bread, Purple sweet potato berries bread is a unique and tasty type of bread made with purple sweet potatoes and berries. It's a colorful and flavorful twist on traditional bread recipes, incorporating the natural sweetness of the sweet potatoes and the fruity taste of the berries.

6. Chocolate strawberry swirl bread is a delicious sweet bread made with a chocolate and strawberry flavored dough that is swirled together before baking.

This course is recommended for bakers with prior baking experience.

It is highly advisable to complete Art of Bread Making - Poolish Dough or Art of Bread Making - Sourdough before joining this course. 

DETAILS

Session: 31 Jul and 1 August

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Take-Home Portion: 2 loaves each bread

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

BEAN PASTE FLOWER PIPING

Learning points:

• Introduction to bean paste flower piping and essential tools.
• Understanding the correct bean paste consistency for flower piping.
• Colouring bean paste for realistic floral designs.
• Mastering piping techniques for Roses, Hydrangeas, and Plumerias.
• Creating realistic flower buds, petals, and leaves.
  
• Assembling and arranging flowers into elegant edible bouquets.
• Proper handling, storage, and care of bean paste flowers.
• Tips and techniques for decorating cakes and desserts with edible flowers.

Duration: 3 hours

Type: Hands-on

Take-Home Portion: 6 cones

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. 

🌸 Snowskin Mooncake Workshop — Two Flavors, Endless Chew 🧋

Forget everything you know about mooncakes. This isn't your grandma's mid-autumn classic — it's a glow-up. Think K-dessert cafe meets traditional craft, wrapped in a soft, snow-white skin that's as fun to make as it is to eat.

🧋 Bubble Tea Mochi Espresso Snowskin Mooncake

Your favorite bubble tea order, reimagined as a mooncake. A rich royal milk tea paste sets the base, jolted with a shot of espresso for depth, then studded with black pearls and mochi for that signature boba chew. It's basically dessert and caffeine fix in one bite.

🍓 Strawberry Rose Lychee Snowskin Mooncake

A love letter to your favorite strawberry milk drink — but make it artisanal. We layer freeze-dried strawberry (whole and powdered, because we don't do things halfway) into a delicate rose-lychee paste, then tuck in a chewy mochi core for that irresistible QQ bite. Fragrant, fruity, and just the right kind of extra.

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• 🍡 How to make snowskin dough from scratch — soft, smooth, and perfectly non-sticky
• 🎨 Natural flavoring & coloring techniques using freeze-dried fruits and powders (no artificial stuff here!)
• 🧋 How to prep and incorporate mochi for that signature chewy bite
• 🖤 Working with mix-ins like black pearls and espresso for layered flavor and texture
• 🌹 Paste-making basics — balancing aroma, sweetness, and consistency (lychee rose + royal milk tea)
• 🥮 Shaping & molding like a pro, for that clean, Instagram-ready mooncake finish
• 📦 Proper storage & handling tips so your mooncakes stay fresh and photo-perfect
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Latecomers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 6 pcs bubble tea snowskin + 6 pcs strawberry lychee snowskin mooncakes (total 900gms)

CHRISTMAS LOG CAKE & FRUIT CAKE

Get into the holiday spirit with a fun and festive baking experience! Join us as we guide you through creating two timeless Christmas favourites—a rich and aromatic Fruit Cake and a beautifully decorated Christmas Log Cake.

Our Fruit Cake is made using a special selection of dried fruits that have been soaked and matured in alcohol for months, creating a wonderfully rich flavour and festive aroma.

Perfect for home bakers of all levels, this hands-on workshop allows you to mix, bake and decorate while enjoying the joyful atmosphere of the season. You will also learn professional tips, creative decorating techniques and the secrets to creating impressive cakes that your family and friends will love this Christmas.

Learning points:

Chocolate Mousse Log Cake
• Understanding the components of a mousse-based log cake
• How to prepare a smooth, stable, and airy chocolate mousse
• Techniques for assembling a rolled or moulded log cake
• Preparing sponge layers with proper texture and flexibility
• Mastering mousse filling, layering, and shaping
• Creating a clean, professional finish using glazing or simple décor
• Proper chilling, setting, and handling for mousse cakes

Fruit Cake Making
• Selecting the right dried fruits, nuts, spices, and flavour combinations
• Techniques for soaking and preparing fruits for maximum aroma
• Mixing methods to achieve a moist and well-balanced fruit cake
• Understanding baking time, temperature control, and doneness
• How to prevent sinking fruits and uneven textures
• Proper cooling, storing, and ageing for enhanced flavour
• Tips for decorating and packaging fruit cakes for gifting

Duration: 3.5-4hrs hours

Type: Baking Hands-on

Take-Home Portion: 1 log cake + 1 fruit cake

Adolescent Policy: Adolescents 14 - 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.