RedMan Baking Studio @ Sims Lane

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

FRENCH PASTRY 101 - TARTS

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2021010249
• NTUC UTAP claim (up to 50%)

Students will learn how to make from scratch 3 types of tart dough :

-  Pate Sucreé

-  Pate Sableé 

-  Pate Briseé

Students will also create using these doughs, 5 kinds of sweet tarts and 1 savoury tart :

 1. Tarte Bourdaloue

 2. Tarte au Citron

3. Mont Blanc Tart

4. Linzer Torte

5. Dark Chocolate Tart

6. Mushroom Quiche

Day 1 

Introduction of course. The theory behind the 3 different types of dough is to be taught.

Students will learn how to prepare 3 types of tart doughs from scratch and make 6 variations of tarts.

• Hand Mixing of 3 different doughs. 

• Rolling out of the 3 doughs. 

• Lining of doughs in tart rings. 

• Chilling of lined tart doughs.

• Baking of tarts.

• Clean down 

Day 2 

• Theory explanation of the types of tarts and fillings to be made. 

• Baking and lining of the Linzer torte 

• Making and filling the dark chocolate tart 

• Making and filling the lemon tart 

• Making and filling the Mont Blanc Tart 

• Making and filling Mushroom & Cheese Quiche 

• Making and filling of Tarte Bourdaloue

Take-Home Portion: 

1 pc x 15 cm Linzer torte

4 pcs x 7 cm dark chocolate tart  

4 pcs x 7 cm lemon curd meringue tart

4 pcs x 7cm Japanese sweet potato Mont Blanc tart 

1 pc x 15 cm Mushroom Quiche      

4 pcs x 7 cm Tarte Bourdaloue

Note:

• Lunch is not provided in the class, please have an early lunch/brunch.

• The baking studio is cold, please bring an outer layer or long pants. 

• Please bring your own thermal carriers, you need to use these when you bring back your baked tarts at home, to keep them fresh. 

DETAILS

Type: Baking Special Hands-on

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 PASTRY 101 - TARTS

AVAILABLE SUBSIDIES

• SkillsFuture claim (Full funding)
• SkillsFuture Course ID: TGS-2021010249
• NTUC UTAP claim (up to 50%)

Students will learn how to make from scratch 3 types of tart dough :

-  Pate Sucreé

-  Pate Sableé 

-  Pate Briseé

Students will also create using these doughs, 5 kinds of sweet tarts and 1 savoury tart :

 1. Tarte Bourdaloue

 2. Tarte au Citron

3. Mont Blanc Tart

4. Linzer Torte

5. Dark Chocolate Tart

6. Mushroom Quiche

Day 1 

Introduction of course. The theory behind the 3 different types of dough is to be taught.

Students will learn how to prepare 3 types of tart doughs from scratch and make 6 variations of tarts.

• Hand Mixing of 3 different doughs. 

• Rolling out of the 3 doughs. 

• Lining of doughs in tart rings. 

• Chilling of lined tart doughs.

• Baking of tarts.

• Clean down 

Day 2 

• Theory explanation of the types of tarts and fillings to be made. 

• Baking and lining of the Linzer torte 

• Making and filling the dark chocolate tart 

• Making and filling the lemon tart 

• Making and filling the Mont Blanc Tart 

• Making and filling Mushroom & Cheese Quiche 

• Making and filling of Tarte Bourdaloue

Take-Home Portion: 

1 pc x 15 cm Linzer torte

4 pcs x 7 cm dark chocolate tart  

4 pcs x 7 cm lemon curd meringue tart

4 pcs x 7cm Japanese sweet potato Mont Blanc tart 

1 pc x 15 cm Mushroom Quiche      

4 pcs x 7 cm Tarte Bourdaloue

Note:

• Lunch is not provided in the class, please have an early lunch/brunch.

• The baking studio is cold, please bring an outer layer or long pants. 

• Please bring your own thermal carriers, you need to use these when you bring back your baked tarts at home, to keep them fresh. 

DETAILS

Type: Baking Special Hands-on

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.

JAPANESE SHIO PAN BREAD(CLASSIC SEA SALT BUTTER, GARLIC, & CHEESE)

Learn to bake the popular Japanese Shio Pan — soft, fluffy rolls with a perfectly crisp, buttery crust! In this fun and hands-on class, you’ll make three irresistible flavours: Classic Sea Salt Butter, Garlic, and Cheese.

Perfect for beginner to intermediate bakers, this class will guide you step-by-step through dough preparation, shaping, and baking techniques to achieve that signature melt-in-your-mouth texture.

Whether you’re a bread lover or looking to expand your baking skills, this class is all about delicious aromas, satisfying textures, and the joy of creating bakery-quality bread right from your oven!

What You’ll Learn:

• How to make soft and flavourful Shio Pan dough from scratch

• Shaping techniques for that signature crescent roll look

• Secrets to achieving a crisp, buttery crust and fluffy inside

• How to prepare three delicious flavour variations: sea salt butter, garlic, and cheese

• Proofing and baking tips for perfect results every time

• Handling and storage tips to keep your bread fresh and tasty

Duration: 6 hours

Type: Baking Hands-on

Take-Home Portion: 6pcs sea salt, 6pcs garlic, 6pcs cheese flavours

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

🥮 Baked Mooncake Workshop — Two Flavors, Endlessly Crave-able ✨

This mid-autumn, we're taking baked mooncakes somewhere totally new — think viral dessert trends meets time-honored technique, all wrapped in a golden, oven-baked shell.

🍫 Dubai Kunafa Chocolate Pistachio Mooncake

Yes, that Dubai chocolate — reborn as a mooncake. A rich pistachio paste hugs crispy, golden kunafa shreds for that signature crackle, layered with a chewy QQ mochi core for extra bite. The whole thing is wrapped in a maruchi dough skin swirled with chocolate — baked till fragrant and just the right kind of indulgent.

🍵 Green Tea Mochi Pu'er Mooncake

An elevated tea-house classic. Earthy, aged pu'er paste meets soft, chewy mochi for a filling that's deep, smooth, and just a little addictive. It's all tucked into a maruchi dough skin infused with green tea — baked to that perfect golden-matcha hue.

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

Learning Points

• 🥮 How to make maruchi baked dough from scratch — the perfect base for a golden, tender skin
• 🍫 Flavor-infusing techniques — folding chocolate and green tea into dough for aroma and color
• 🌰 Working with kunafa — toasting and incorporating it for that signature crunch
• 🥜 Paste-making basics — balancing pistachio and pu'er pastes for smooth, scoopable texture
• 🧋 How to prep and fold in QQ mochi for a chewy filling core
• 🥮 Traditional shaping & molding techniques for that clean, embossed mooncake finish
• 🔥 Baking know-how — getting that golden-brown glaze and glossy finish just right
• 📦 Cooling, storage & handling tips so your mooncakes stay fresh and photo-ready
  

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
• Booking will close 30 minutes before start of the class, late comers 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 kunafa mooncake + 6 pcs green tea mochi mooncake (total 900gms)

MINI BASQUE CHEESECAKE

Learning points:

• Understand the fundamentals of Basque cheesecake and what creates its signature burnt top and creamy center.
• Learn how to prepare a smooth, lump-free cheesecake batter.
• Learn how to adapt a basic recipe into a variety of flavors and seasonal creations.
• Making of mango jam and blueberry jam.
• Understand ingredient functions and how they affect texture, flavor, and consistency.
• Technique of folding the baking paper.
• Learn proper cooling, storage, and serving methods.

Duration: 3 hours

Type: Hands-on

Take-Home Portion: 4" cake x 4 (blueberry, mango, matcha and oreo)

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. 

TRADITIONAL WHITE LOTUS MOONCAKE W/ PINE NUTS & SALTED EGG + YUZU OSMANTHUS GOJI BERRIES & RED DATES SNOWSKIN MOONCAKES

Discover the art of mooncake making in this hands-on workshop featuring two delicious creations — Traditional White Lotus Mooncake with Pine Nuts & Salted Egg Yolk and Yuzu Osmanthus, Goji Berries & Red Dates Snowskin Mooncake.

Learn the essential techniques behind both traditional baked mooncakes and refreshing snowskin mooncakes, while exploring classic and modern flavour combinations.

YOU'RE LEARNING

• Learn how to prepare and handle traditional mooncake dough
• Learn how to portion and wrap white lotus paste, pine nuts and salted egg yolk evenly
• Master proper moulding, shaping and baking techniques for traditional mooncakes
• Learn how to prepare a soft and smooth snowskin mooncake
• Discover how to combine yuzu, osmanthus, goji berries and red dates for a refreshing and balanced flavour
• Pick up useful tips for portioning, wrapping, moulding, finishing and achieving consistent results
  

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: 6 pcs mooncakes each flavour (total 12 pcs x 75gm)

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. 

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.