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Bread Class - Dough - 9/29/2019


In this hands-on workshop, learn how to make three kinds of classic Japanese bread: “Melonpan”(Melon-shaped bun), “Anpan”(Sweet red bean bun) and mini-“Shokupan”(Japanese Milk Bread). 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: Sunday, September 29th
Time: 3:00 pm - 6:00 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, Hot Bread Kitchen and even for Daniel Boulud’s restaurant empire. Currently, he bakes for the 2 starred Michelin restaurant, L’Atelier de Joel Robuchon. 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〜   

 時間:3:00 pm - 6:00 pm
茶菴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、ミシュランガイド掲載の2つ星レストラン『ラトリエドゥロブション』にパンを提供している。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。