“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).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.