Asian Milk Bread

“White bread” has become shorthand for plain, basic, and uninteresting, but it turns out white bread itself doesn’t have to be any of those things. Asian Milk Bread originated in Japan as shokupan, and spread from there to Taiwan, where Rosalie Cass’s family has been making it for generations.

In this class Rosalie will dive into the similarities and differences between Western and Asian baking while sharing some of her favorite techniques and recipes. You’ll learn to make shokupan (Asian milk bread for toasting); karepan (baked bread stuffed with Japanese curry); and sweet melonpan (baked buns topped with a crisp cookie dough).

We are excited to welcome you into our space and would like to remind you of our Covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID.

If you have had symptoms of Covid or if you have been in close contact with someone with Covid in the past 10 days, please follow the Current CDC Giuidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class  (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!