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Japanese Bread Baking Workshop

  • Cha An Teahouse 230 East 9th Street 3rd Floor New York, NY, 10003 United States (map)

In this hands-on workshop, learn how to make four kinds of classic Japanese bread: “melonpan”(Melon-flavored bun), “anpan”(Sweet red bean bun), mini-“shokupan”(Japanese Milk Bread), and surprise menu!
We will teach you how to make all of them from scratch.

The class will be taught by professional bread baker and experienced teacher Daichi Ebato.  All students will be given their own work station and tools to create their breads in class.  Each student will make dough in class to take home and bake for themselves, along with the breads we bake in class.

Date: March 9th, (Sat)
Time: 3 pm - 6 pm 
Location: Cha-an Private Space 3rd FL
Address: 230 E. 9th St. 3rd FL. New York, NY 10003
Price: $85+Tax (includes materials and take-home box)
Maximum Guest: 8
Instructor: Daichi Ebato
About :  A native New Yorker, Daichi graduated from The French Culinary Institute (now The International Culinary Center) in The Art of International Bread Baking in 2011. Already an experienced cook, he felt that bread was his true calling. Since 2012, he has worked for various small and large bakeries in NYC, including Le Pain Quotidien, Runner & Stone, High Street on Hudson, and even for Daniel Boulud’s restaurant empire. Currently, he bakes mostly for Hot Bread Kitchen in historic Spanish Harlem. He offers his professional experience, nerdy excitement, and gentle guidance to teach everyone how to make great bread.

Class cancellations and delays are occasionally necessary due to weather conditions or unforeseen circumstances or under-enrollment.
We appreciate your understanding.


パン作り ワークショップ 〜メロンパン、アンパン、ミニ食パン、当日スペシャルメニュー〜   

 時間:3 pm - 6 pm
茶庵プライベートスペース 3階
住所:230 E. 9th St. 3rd Fl. New York, NY 10003
江波戸 大地 (Daichi Ebato)
NY出身。2011年にフレンチ・カリナリー・インスティテュート(現インターナショナル・カリナリー・センター)でパン作り認定証を取得。以前より料理に深い関心を持っていたが、パン作りが天職と再認識。 2012年、ダニエル・ブルー系列レストラン、ル・パン・コティディアンなど大小さまざまなベーカリーで経験を積む。現在はスパニッシュハーレムにあるHot Bread Kitchenでパン作りに従事。長年培ってきた経験と持ち前の熱心かつ穏やかな指導でワークショップをおこなう。